Ricotta Chocolate Chip Puff Pastry Swirls
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These yummy bites of sweet cheese, chocolate and puff pastry will melt-in-your mouth!
Ingredients
- 250 Ricotta 250g/8.8oz
- 250 Mascarpone 250g/8.8oz Cheese
- ½ Cup Caster Sugar
- ½ Tsp Vanilla Essence
- 1 Tsp Orange Zest
- 1 Full Tbsp Cornflour/Cornstarch
- 125 Dark 125g/4.4oz Mini Chocolate Chips
- 3 Rectangular Puff Pastry Sheets (13x11-inch)
- Egg for egg wash
- Icing Sugar/Powdered Sugar for dusting
Method
- In a bowl, mix the ricotta, mascarpone, zest, sugar, cornflour and vanilla till smooth. (Mix with a hand balloon whisk).
- Cut the pastry into 4 equal strips.
- Drop 4-5 teaspoons of the ricotta mixture in the middle of each pastry strip leaving a 2cm/1-inch border edge all around. Smooth down the mixture and sprinkle chocolate chips on top.
- Fold the pastry over and press down with your fingers one side of the pastry where the edges touch together.
- Roll them up slowly and place them on a tray with baking paper not to close to each other as they expand when baking. Refrigerate for 30 minutes.
- Remove from fridge, baste with beaten egg and top with a few chocolate chips, (slightly push them into the cracks of the pastry.
- Bake in preheated oven 180C/350F for 30 minutes or until pastry is golden.
- Serve warm or room temperature. Dust with icing sugar before serving.
- Enjoy! 😊
Note
These Ricotta Swirls are best eaten on the same day of baking. Recipe can be halved, for less Swirls. They can also be made a day before and kept covered with baking paper in the fridge. Baste with eggwash before baking.