Ingredients
Scale
- 2 sheets puff pastry (store-bought or homemade)
- 1 ½ cups ricotta cheese, well-drained
- 1 cup mascarpone cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon orange or lemon zest (optional)
- ½ cup mini chocolate chips (plus extra for topping)
- ¼ cup chopped pistachios (optional for garnish)
Instructions
- Preheat the oven according to the puff pastry package directions. Line a baking tray with parchment paper.
- Roll out the puff pastry sheets on a lightly floured surface until even. Place them on the tray and prick the surface with a fork. Bake until golden brown and crisp. Allow them to cool completely.
- Place the ricotta in a fine-mesh strainer or cheesecloth. Press gently to remove excess moisture. This step ensures the filling stays creamy and not watery.
- In a large mixing bowl, combine drained ricotta, mascarpone cheese, powdered sugar, and vanilla extract. Beat until smooth and creamy. Add citrus zest if using.
- Fold in mini chocolate chips. Mix gently to keep the filling light.
- Place one puff pastry sheet on a serving tray. Spread a generous layer of the ricotta-mascarpone filling over it. Smooth the surface with a spatula.
- For thicker squares, place the second baked puff pastry sheet on top of the filling and spread another layer of cream. If you prefer a single layer, skip this step.
- Sprinkle the top with extra chocolate chips and chopped pistachios. Press lightly so they stick to the cream.
- Refrigerate for at least two hours to allow the filling to set.
- Use a sharp knife to cut into neat squares. Wipe the blade between cuts for clean edges. Serve chilled.
Notes
Make sure the ricotta is well-drained to avoid a watery filling.
For variety, you can add cinnamon, nutmeg, or almond extract to the filling.
Fresh berries or candied fruit make a festive topping.
- Prep Time: 25
- Cook Time: 20