Classic Cannoli Squares Recipe

Introduction

Classic Cannoli Squares offer a delightful twist on traditional cannoli by combining creamy ricotta filling with a flaky pie crust. This dessert is easy to prepare and perfect for sharing at any gathering.

Ingredients

• 15 ounces ricotta cheese (whole milk recommended)
• 1 cup powdered sugar (or coconut sugar for a healthier option)
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/2 cup mini chocolate chips (dark chocolate for extra richness)
• 1 package (14 ounces) pre-made pie crusts or homemade equivalent
• 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 the ricotta cheese, powdered sugar, vanilla extract, cinnamon, and mini chocolate chips. Mix until smooth and creamy. For thicker filling, drain excess moisture from ricotta using a fine-mesh sieve before mixing.
2. Step 2: Preheat your oven to 375°F (190°C) to ensure even baking and a golden crust.
3. Step 3: Roll out the pie crust to fit a 9×9-inch baking dish or carefully press pre-made crusts into the dish, avoiding cracks.
4. Step 4: Spread the ricotta filling evenly over the crust, leaving a small border around the edges to prevent overflow.
5. Step 5: Roll out a second pie crust and place it over the filling. Seal the edges by crimping with a fork. Brush the top with beaten egg and sprinkle with sugar for a shiny, sweet finish.
6. Step 6: Bake for 30-35 minutes until the crust turns golden brown. Watch closely to avoid over-baking.
7. Step 7: Let the dessert cool for at least 30 minutes before cutting into squares. Garnish with optional chopped pistachios, maraschino cherries, or extra chocolate chips before serving.

Tips & Variations

• Drain ricotta overnight or use a sieve to reduce moisture for a firmer filling.
• Substitute cinnamon with ground nutmeg or orange zest for a different flavor profile.
• Add finely chopped candied fruit for extra texture and sweetness.
• Use gluten-free pie crust to make this dessert suitable for gluten-sensitive guests.

Storage

Store leftover Cannoli Squares in an airtight container in the refrigerator for up to 3 days. For best texture, reheat briefly in a warm oven before serving or enjoy chilled. Avoid freezing as it may affect the creaminess of the filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat ricotta instead of whole milk ricotta?

Yes, low-fat ricotta works but may result in a less creamy filling. Whole milk ricotta gives the richest texture.

How do I prevent the crust from getting soggy?

Draining excess moisture from the ricotta and allowing a small border around the filling helps prevent soggy crust. Pre-baking the bottom crust for a few minutes can also improve crispness.

Classic Cannoli Squares Recipe

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4.6 from 61 reviews

Classic Cannoli Squares offer a delightful twist on the traditional Italian dessert, featuring a creamy ricotta and chocolate chip filling nestled between flaky baked pie crusts. Perfectly spiced with cinnamon and enhanced with vanilla, these squares bake to a golden crisp and can be garnished with pistachios, cherries, or extra chocolate chips for added texture and color.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 9–12 squares 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

For the Cannoli Filling:

• 15 ounces whole milk ricotta cheese
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/2 cup mini chocolate chips (dark chocolate recommended)

For the Cannoli Crust:

• 1 package (14 ounces) pre-made pie crusts (or homemade equivalent)
• 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. Mix thoroughly until smooth and creamy. For a thicker filling, drain excess moisture from the ricotta using a fine-mesh sieve.
2. Preheat the Oven: Set your oven to 375°F (190°C) to ensure even baking and a golden-brown crust.
3. Roll Out the Pie Crust: If using homemade pie crust, roll it out to fit a 9×9-inch baking dish. If using pre-made crusts, carefully unroll them and press into the baking dish, making sure there are no cracks for a solid base.
4. Add the Filling: Evenly spread the ricotta mixture over the crust with a spatula, leaving a small border around the edges to avoid overflow during baking.
5. Prepare the Top Crust: Roll out the second pie crust and place it over the filling. Seal the edges by crimping with a fork. Brush the top with beaten egg and sprinkle sugar over it to add sweetness and a shiny, golden finish.
6. Bake: Place the baking dish in the oven and bake for 30-35 minutes or until the crust turns golden brown. Monitor closely to prevent over-browning.
7. Cool and Serve: Remove from the oven and allow to cool for at least 30 minutes. Cut into squares and serve garnished with chopped pistachios, maraschino cherries, or extra chocolate chips as desired.

Notes

• Draining the ricotta cheese before mixing will yield a thicker, creamier filling.
• For a lighter dessert, low-fat ricotta can be substituted.
• Using dark chocolate chips intensifies the flavor but milk chocolate chips work as well.
• Ensure the edges of the crust are sealed well to prevent filling leakage during baking.
• Allow cooling fully before cutting to maintain clean, neat squares.
• Optional garnishes add both flavor and visual appeal, feel free to customize.

Keywords: Cannoli squares, ricotta dessert, baked cannoli, Italian dessert, chocolate chip dessert, ricotta cheese recipe, easy cannoli