Classic Cannoli Squares Recipe

Introduction

Classic Cannoli Squares bring the beloved flavors of traditional cannoli into an easy-to-make dessert bar. Creamy ricotta filling, wrapped in a flaky pie crust and studded with chocolate chips, makes this a perfect treat for any occasion.

Ingredients

• 15 ounces ricotta cheese (whole milk or low-fat)
• 1 cup powdered sugar (or coconut sugar)
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/2 cup mini chocolate chips (dark preferred)
• 1 package (14 ounces) 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. Stir until the filling is smooth and well mixed.
2. Step 2: Preheat your oven to 375°F (190°C).
3. Step 3: Roll out one pie crust and press it evenly into a 9×9-inch baking dish to form the base.
4. Step 4: Spread the prepared ricotta filling evenly over the bottom crust.
5. Step 5: Roll out the second pie crust and place it over the filling. Seal the edges by pressing them together, then brush the top with the beaten egg.
6. Step 6: Sprinkle the top crust with sugar for a sweet, crispy finish.
7. Step 7: Bake in the preheated oven for 30 to 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 slicing into squares to serve.

Tips & Variations

• For extra richness, use whole milk ricotta and dark chocolate chips.
• Try adding a splash of orange zest or liqueur to the filling for a citrus twist.
• Swap the sugar on top for crushed pistachios to add crunch and color.
• Use homemade pie crust for a fresher, flakier base if you have the time.

Storage

Store cannoli squares in an airtight container in the refrigerator for up to 3 days. Reheat briefly in a warm oven or enjoy chilled. Avoid leaving them at room temperature for extended periods due to the dairy filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the filling ahead of time?

Yes, the ricotta filling can be prepared a day in advance. Keep it refrigerated in a covered container and stir well before spreading onto the crust.

Can I freeze cannoli squares?

While you can freeze the baked squares, the texture of the ricotta filling may change after freezing. It’s best to freeze before baking and thaw completely before baking for optimal taste and texture.

Classic Cannoli Squares Recipe

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4.9 from 108 reviews

Classic Cannoli Squares combine the creamy, cinnamon-spiced ricotta filling of traditional Italian cannoli with a buttery pie crust baked into an easy-to-make square dessert. This recipe offers a delightful twist on the beloved pastry shells, perfect for sharing and garnishing with pistachios, cherries, or extra chocolate chips.

• Author: lina
• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 5 minutes
• Yield: 9 servings (9 squares) 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian-American

Ingredients

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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. Mix until the filling is smooth and well blended.
2. Preheat the Oven: Set your oven to 375°F (190°C) to ensure it’s fully heated before baking.
3. Roll Out the Pie Crust: Press one pie crust evenly into the bottom and up the sides of a 9×9-inch baking dish, creating the base for your squares.
4. Add the Filling: Evenly spread the prepared ricotta filling over the pie crust in the baking dish, making sure to cover the entire surface.
5. Prepare the Top Crust: Roll out the second pie crust and carefully place it over the filling layer. Seal the edges securely by pressing them together, then brush the entire top with beaten egg for a golden finish. Sprinkle with sugar to add a delicate 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 golden brown and cooked through.
7. Cool and Serve: Allow the cannoli squares to cool in the baking dish for at least 30 minutes to set properly before cutting into squares. Optionally garnish with chopped pistachios, maraschino cherries, or additional chocolate chips before serving.

Notes

• Use whole milk ricotta for a richer, creamier filling or low-fat ricotta for a lighter option.
• Allowing the squares to cool completely prevents the filling from becoming too runny when cut.
• The egg wash and sugar topping help create a glossy and slightly crunchy crust.
• You can customize the filling by adding orange zest or substituting mini chocolate chips with chopped candied fruit.
• For a gluten-free version, use gluten-free pie crusts.

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