Classic Cannoli Squares Recipe

Introduction

Classic Cannoli Squares capture the creamy, sweet filling of traditional cannoli in an easy-to-cut dessert form. With a crisp pie crust and a smooth ricotta and chocolate chip mixture, this treat is perfect for sharing at any gathering.

Ingredients

• 15 ounces ricotta cheese (whole milk for creaminess or low-fat for a lighter option)
• 1 cup powdered sugar (or coconut sugar for a healthier alternative)
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/2 cup mini chocolate chips (dark chocolate chips enhance richness)
• 1 package (14 ounces) of pre-made pie crusts (or homemade)
• 1 egg, beaten (for egg wash)
• 1 tablespoon sugar (for sprinkling)
• Optional garnishes: chopped pistachios, maraschino cherries, extra chocolate chips

Instructions

1. Step 1: In a mixing bowl, combine ricotta cheese, powdered sugar, vanilla extract, cinnamon, and mini chocolate chips until smooth.
2. Step 2: Preheat your oven to 375°F (190°C).
3. Step 3: Press one pie crust into a 9×9-inch baking dish, making sure it fits evenly.
4. Step 4: Spread the ricotta filling evenly over the crust layer.
5. Step 5: Roll out the second pie crust and place it gently over the filling. Seal the edges carefully by pressing them together.
6. Step 6: Brush the top crust with the beaten egg and sprinkle sugar evenly over it for a sweet, shiny finish.
7. Step 7: Bake for 30-35 minutes, or until the crust turns golden brown.
8. Step 8: Remove from the oven and let cool for at least 30 minutes before cutting into squares and serving.

Tips & Variations

• For a nutty twist, sprinkle chopped pistachios on top before baking or use them as garnish after baking.
• To add a fruity note, serve with maraschino cherries or fold in finely chopped candied fruit into the filling.
• Use whipped ricotta for an even lighter, fluffier filling texture.
• Make sure to drain the ricotta well to avoid a watery filling.

Storage

Store cannoli squares in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for best flavor. To reheat, warm briefly in the oven at a low temperature to keep the crust crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh ricotta for this recipe?

Yes, fresh ricotta works well, but be sure to drain any excess liquid to prevent the filling from becoming too wet.

Can I prepare these squares ahead of time?

You can assemble the squares a few hours ahead, but bake them just before serving to keep the crust crisp. Alternatively, fully bake and refrigerate, then warm gently before serving.

Classic Cannoli Squares Recipe

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★★★★★

4.7 from 137 reviews

Classic Cannoli Squares offer a delightful twist on traditional Italian cannoli by combining creamy ricotta filling and a crisp, golden pie crust baked to perfection. This easy-to-make dessert features a rich blend of sweetened ricotta with chocolate chips and a hint of cinnamon, all encased in flaky pie crust, making it perfect for gatherings or a sweet treat at home.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 9 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

For the Cannoli Filling:

• 15 ounces ricotta cheese (whole milk for creaminess or low-fat for a lighter option)
• 1 cup powdered sugar (or coconut sugar for a healthier alternative)
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/2 cup mini chocolate chips (dark chocolate chips enhance richness)

For the Cannoli Crust:

• 1 package (14 ounces) of pre-made pie crusts (or homemade)
• 1 egg, beaten (for egg wash)
• 1 tablespoon sugar (for sprinkling)

Optional Garnishes:

• Chopped pistachios
• Maraschino cherries
• Extra chocolate chips

Instructions

1. Prepare the Filling: In a mixing bowl, combine the ricotta cheese, powdered sugar, vanilla extract, cinnamon, and mini chocolate chips. Stir until the mixture is smooth and well blended.
2. Preheat the Oven: Set your oven to 375°F (190°C) and allow it to fully preheat to ensure even baking.
3. Roll Out the Pie Crust: Press one pie crust evenly into the bottom of a 9×9-inch baking dish, smoothing out any air bubbles or wrinkles to create a uniform base.
4. Add the Filling: Spread the prepared ricotta filling evenly over the pie crust base, making sure to reach all edges for balanced flavor.
5. Prepare the Top Crust: Roll out the second pie crust and carefully place it over the filling layer. Seal the edges well to prevent leakage during baking. Brush the top crust with the beaten egg to create a glossy finish and sprinkle with sugar for added sweetness and texture.
6. Bake: Place the baking dish in the preheated oven and bake for 30 to 35 minutes, or until the crust is beautifully golden brown and crisp.
7. Cool and Serve: Remove from the oven and let the cannoli squares cool for at least 30 minutes to set the filling. Once cooled, cut into squares and garnish with optional toppings like chopped pistachios, maraschino cherries, or extra chocolate chips if desired.

Notes

• Use whole milk ricotta for the creamiest filling or low-fat ricotta for a lighter dessert option.
• If you prefer, add orange zest to the filling for a citrusy twist.
• Ensure the edges are sealed tightly to prevent filling from leaking during baking.
• Letting the dessert cool completely helps with cleaner slicing and better flavor development.
• Store leftovers covered in the refrigerator for up to 3 days.

Keywords: cannoli squares, ricotta dessert, Italian dessert, baked cannoli, easy cannoli recipe, chocolate chip filling, cinnamon dessert