The ricotta pockets with chocolate chips are super easy to make: just a few ingredients and a few minutes to prepare warm, crispy brioches to bake in no time. The ricotta pockets, stuffed, fragrant, and delicious, are perfect for Sunday breakfast!
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 5 Pieces
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 sheet rectangular puff pastry
- 250 g ricotta
- 4 tablespoons powdered sugar
- 1 teaspoon vanilla extract (or vanillin)
- 40 g chocolate chips
- 1 egg yolk for brushing
Tools
- 1 Bowl
- 1 Spatula
- 1 Kitchen knife
- 1 Reusable parchment paper
Steps
In a bowl, work the ricotta with the powdered sugar. Add the chocolate chips and vanilla, and mix. Unroll the puff pastry and spread the ricotta mixture over the surface, then roll from the shorter side. Cut the rolled dough into five parts and place the pockets on a baking tray with a reusable mat or baking paper. Brush with the beaten egg yolk. Bake in a preheated oven at 375°F for 25 minutes. Sprinkle with powdered sugar and serve warm or lukewarm.
