1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a medium bowl, mix together the ricotta cheese, powdered sugar, vanilla extract, and cinnamon until smooth and creamy.
3. Fold in the mini chocolate chips and set the mixture aside.
4. Unroll the puff pastry on a lightly floured surface. Cut each sheet into squares, about 4×4 inches each.
5. Spoon about a tablespoon of the ricotta mixture onto the center of each square.
6. Fold the corners of each square towards the center over the filling, and press lightly to seal.
7. In a small bowl, whisk together the egg and milk to create an egg wash.
8. Brush the tops of the pastry squares with the egg wash for a golden finish.
9. Sprinkle the tops with chopped pistachios for an extra crunch.
10. Bake in the preheated oven for 15-20 minutes, or until the pastry is puffed and golden brown.
11. Allow to cool slightly before serving, as the filling will be hot. Enjoy warm or at room temperature.

One tip from my kitchen to yours: Don’t be afraid to get creative with the filling. I love adding a pinch of orange zest for a citrusy kick, a trick I picked up while attending a cooking class in Italy.