Classic Cannoli Squares Recipe

Introduction

Classic Cannoli Squares bring the beloved flavors of traditional cannoli into an easy-to-slice dessert bar. With a creamy ricotta filling studded with chocolate chips nestled between flaky pie crusts, this treat is perfect for parties or a sweet family dessert.

Ingredients

• 15 ounces whole milk ricotta cheese (use low-fat as 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 (preferably dark chocolate)
• 1 package (14 ounces) pre-made pie crusts (or homemade)
• 1 egg, beaten (for egg wash)
• 1 tablespoon sugar (for sprinkling)
• Chopped pistachios (optional garnish)
• Maraschino cherries (optional garnish)
• Extra chocolate chips (optional garnish)

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 a thicker filling, drain excess moisture from the ricotta using a fine-mesh sieve before combining.
2. Step 2: Preheat your oven to 375°F (190°C) to ensure even baking and a golden-brown crust.
3. Step 3: Roll out the first pie crust to fit a 9×9-inch baking dish. If using pre-made crusts, unroll carefully and press into the dish, making sure there are no cracks.
4. Step 4: Spread the ricotta filling evenly over the bottom crust, smoothing with a spatula. Leave a small border around the edges to prevent overflow during baking.
5. Step 5: Roll out the second pie crust and place it gently over the filling. Seal the edges by crimping them with a fork.
6. Step 6: Brush the top crust with the beaten egg and sprinkle with sugar to add sweetness and a shiny finish.
7. Step 7: Bake in the preheated oven for 30–35 minutes, or until the crust turns golden brown. Monitor closely to avoid over-browning.
8. Step 8: Remove from oven and let cool for at least 30 minutes before cutting into squares.
9. Step 9: Serve with optional garnishes like chopped pistachios, maraschino cherries, or extra chocolate chips for added flavor and texture.

Tips & Variations

• Drain the ricotta cheese thoroughly to avoid a watery filling and achieve a firmer texture.
• Use a homemade pie crust for a more buttery, flaky texture if preferred.
• Substitute mini chocolate chips with chopped dark or white chocolate for variety.
• For a nutty twist, sprinkle chopped toasted pistachios inside the filling as well as on top.

Storage

Store leftover cannoli squares in an airtight container in the refrigerator for up to 3 days. Allow chilled desserts to come to room temperature slightly before serving for the best flavor. Reheating is not recommended as it may soften the crust.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the filling ahead of time?

Yes, you can prepare the ricotta filling up to a day in advance. Keep it covered and refrigerated until ready to assemble.

Can I freeze the cannoli squares?

Freezing is possible but not ideal, as the crust may become soggy upon thawing. If you do freeze them, wrap tightly and thaw in the refrigerator before serving, but expect a slight change in texture.

Classic Cannoli Squares Recipe

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★★★★★

4.6 from 71 reviews

• Author: Lila
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

Classic Cannoli Squares are a delightful twist on traditional cannoli, featuring a creamy ricotta and chocolate chip filling sandwiched between flaky pie crusts. Easy to prepare and baked to golden perfection, these squares offer the perfect balance of sweet, creamy, and crunchy textures, ideal for serving at gatherings or enjoying as a decadent dessert.

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Ingredients

Scale 1x2x3x

Filling

• 15 ounces whole milk ricotta cheese (use low-fat as 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 (preferably dark chocolate)

Crust and Topping

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

Garnishes (Optional)

• Chopped pistachios
• Maraschino cherries
• Extra chocolate chips

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Instructions

1. Prepare the Filling: In a mixing bowl, combine ricotta cheese, powdered sugar, vanilla extract, cinnamon, and mini chocolate chips. Mix thoroughly until the filling is smooth and creamy. For a thicker consistency, drain excess moisture from the ricotta using a fine-mesh sieve prior to mixing.
2. Preheat the Oven: Set your oven temperature to 375°F (190°C). This ensures the crust will bake evenly and achieve a desirable golden-brown color.
3. Roll Out the Pie Crust: If using homemade crust, roll it out to fit a 9×9-inch baking dish. For pre-made crust, unroll carefully and press it into the dish, making sure there are no cracks or gaps that could leak filling.
4. Add the Filling: Spread the prepared ricotta mixture evenly over the bottom crust inside the baking dish. Smooth the surface with a spatula and leave a small border around the edges to prevent filling from spilling over during baking.
5. Prepare the Top Crust: Roll out the second pie crust and gently place it over the filling. Seal the edges by crimping with a fork to tightly close the square. Brush the top crust with the beaten egg wash and sprinkle with sugar to provide a shiny, sweet finish.
6. Bake: Place the assembled baking dish into the preheated oven. Bake for 30-35 minutes or until the crust is golden brown. Keep an eye on the baking process to avoid over-browning.
7. Cool and Serve: Remove the dish from the oven and allow it to cool for at least 30 minutes. Once cooled, cut into squares and serve. Optionally garnish with chopped pistachios, maraschino cherries, or extra chocolate chips for added flavor and presentation.

Notes

• Draining ricotta cheese before mixing helps achieve a thicker, less watery filling.
• Use low-fat ricotta to lighten the calorie content without sacrificing flavor.
• For a gluten-free version, substitute pie crust with gluten-free pastry crusts.
• Chilling the pie crust briefly before baking can help prevent shrinking.
• Store leftovers covered in the refrigerator and consume within 3 days for best freshness.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Italian-American

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