Ricotta and chocolate chips puff pastry rolls up: quick and delicious!

These ricotta and chocolate chip puff pastry rolls are the perfect last-minute dessert. Made with just 2 sheets of puff pastry, 250g ricotta, and chocolate chips, they’re crispy on the outside, creamy on the inside, and ready in under 30 minutes.

If you’re looking for an easy puff pastry dessert that looks impressive but requires minimal effort, this is it.

What Are Ricotta Puff Pastry Rolls?

These rolls are made by layering sweetened ricotta and chocolate chips between two sheets of puff pastry, slicing into rounds, and baking until golden and flaky. The result is similar to mini swirls or pinwheels, with a creamy center and crisp pastry layers.

They’re popular in Italian-style bakeries and perfect when you need a quick dessert without making dough from scratch.

Why You’ll Love This Recipe

• Only 3 main ingredients
• Ready in 25 minutes
• Perfect for breakfast, snack, or dessert
• Crispy, creamy, and chocolatey
• Kid-friendly and freezer-friendly

Frequently Asked Questions

Can I use store-bought ricotta?

Yes, but make sure to drain it well before using.

Can I add other fillings?

Absolutely. Try chopped hazelnuts, white chocolate chips, or a spoonful of Nutella.

Why did my pastry turn soggy?

Ricotta may have contained too much moisture. Always drain it well before spreading.

How to Store

Store the puff pastry rolls in an airtight container at room temperature for up to 2 days.
If your kitchen is warm, keep them in the refrigerator for up to 4 days, then reheat briefly in the oven to restore crispiness.

How to Freeze

You can freeze them either baked or unbaked:

Unbaked: Freeze sliced rolls on a tray, then transfer to a freezer bag. Bake directly from frozen, adding 3–5 extra minutes.

Baked: Let cool completely, freeze in an airtight container for up to 2 months, and reheat in the oven at 170°C until warm and crispy.

How to Make Ricotta and Chocolate Chip Puff Pastry Rolls

In a bowl, mix the 250g ricotta with 50g powdered sugar until smooth and creamy.

Unroll one sheet of puff pastry and spread the sweetened ricotta evenly over the surface, leaving a small border around the edges. Sprinkle generously with chocolate chips.

Preheat your oven to 180°C/360°F.

Place the second sheet of puff pastry on top and gently press to seal.

Using a sharp knife, cut the layered pastry into rounds (about 2–3cm thick). Arrange them on a baking tray lined with parchment paper, leaving space between each one.

Bake for 20–25 minutes, or until golden and puffed.

Let them cool slightly before serving. Dust with powdered sugar if desired.