Puff pastry braids with ricotta and chocolate… an incredibly easy recipe to make delicious and fragrant treats, perfect for any break during the day. You only need a roll of puff pastry, ricotta, chocolate chips, and a few other ingredients to prepare a quick and incredibly tasty sweet snack that will be gone in no time! The recipe is extremely simple, below you will find all the instructions and photos of the main steps… try it yourself!
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- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven
- Seasonality: All Seasons
- Energy 298.18 (Kcal)
- Carbohydrates 27.61 (g) of which sugars 7.61 (g)
- Proteins 5.88 (g)
- Fat 18.48 (g) of which saturated 3.98 (g)of which unsaturated 12.90 (g)
- Fibers 0.60 (g)
- Sodium 131.41 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 roll puff pastry (rectangular)
- 5 oz ricotta
- 2 tbsp sugar
- 4 amaretti cookies (or dry biscuits)
- as needed chocolate chips
- 1 egg (for brushing)
- powdered sugar (as desired)
Tools
- Baking Sheet
- Bowl
- Brush
- Chopper
- Pizza Cutter
Preparation
With the help of a small mixer, grind the amaretti cookies to a powder. Put them in a bowl, add the ricotta (drained), the sugar, and mix.
Open the puff pastry on the work surface, spread half of the surface with the ricotta cream, then sprinkle with a handful of chocolate chips (1).
Overlap with the other half of the pastry, pressing slightly.
Now cut with a pizza cutter into 12 strips of equal width (2).
Fold each strip in half, then twist, trying not to let the filling escape. Place the resulting braids on a large baking sheet, lined with parchment paper.
Finally, brush with the beaten egg, or with milk (3).
Put the tray in a fan oven at 365-375°F and bake for about 25 minutes, or until the pastry is puffed and golden. As always, adjust according to your oven.
The puff pastry braids with ricotta and amaretti are ready, let them cool a few minutes before serving and sprinkle with powdered sugar as desired.
Advice and Notes
The braids keep for a couple of days in a closed container.
The amaretti help to solidify the filling and prevent it from escaping during baking. If you don’t have them, you can replace them with other dry biscuits of your choice.
Use cold puff pastry from the refrigerator, otherwise, it will be sticky and more difficult to twist.
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