Classic Cannoli Squares Recipe

ByLily Cross
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Introduction

Classic Cannoli Squares bring the beloved flavors of traditional cannoli into an easy-to-make, shareable dessert. Featuring a creamy ricotta filling nestled between flaky pie crust layers, this treat is perfect for parties or casual gatherings.

Two square pieces of dessert are stacked on a white plate with powdered sugar and chopped green pistachios scattered around. Each piece has three layers: a golden-brown crispy top and bottom crust with a flaky texture, and a thick middle layer of creamy white filling mixed with many dark chocolate chips. The top crust is also sprinkled with powdered sugar, chocolate chips, and chopped pistachios. Two bright red cherries with stems rest beside the dessert on the plate. The background shows warm, blurred yellow lights on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 15 ounces ricotta cheese (whole milk recommended)
  • 1 cup powdered sugar (or coconut sugar)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/2 cup mini chocolate chips (dark chocolate chips optional)
  • 1 package (14 ounces) pre-made pie crusts (or homemade)
  • 1 egg, beaten (for egg wash)
  • 1 tablespoon sugar (for sprinkling)
  • Optional: chopped pistachios, maraschino cherries, extra chocolate chips for garnish

Instructions

  1. Step 1: In a bowl, combine ricotta cheese, powdered sugar, vanilla extract, cinnamon, and mini chocolate chips. Mix thoroughly until smooth and creamy. For a thicker filling, drain any excess moisture from the ricotta using a fine-mesh sieve.
  2. Step 2: Preheat your oven to 375°F (190°C) to prepare for baking the squares evenly with a golden crust.
  3. Step 3: Roll out your pie crust to fit a 9×9-inch baking dish. If using pre-made crust, unroll and press it firmly into the dish, ensuring there are no cracks or gaps.
  4. Step 4: Spread the ricotta filling evenly over the crust, leaving a small border around the edges to prevent filling from spilling during baking.
  5. Step 5: Roll out the second pie crust and place it over the filling. Seal the edges by crimping them with a fork. Brush the top crust with the beaten egg and sprinkle with sugar for a shiny, sweet finish.
  6. Step 6: Bake for 30 to 35 minutes until the crust turns golden brown. Check occasionally to avoid over-browning.
  7. Step 7: Remove from oven and let cool for at least 30 minutes before cutting into squares. Garnish with chopped pistachios, maraschino cherries, or extra chocolate chips as desired before serving.

Tips & Variations

  • Drain ricotta thoroughly to avoid a watery filling and achieve a creamier texture.
  • Use whole wheat pie crust for added fiber and a nutty flavor.
  • Substitute powdered sugar with coconut sugar or a natural sweetener like stevia for a healthier option.
  • Mix in chopped nuts or orange zest to add dimension to the filling.

Storage

Store leftover cannoli squares covered in the refrigerator for up to 3 days. Reheat briefly at low temperature or serve chilled. For best texture, enjoy within the first day to keep the crust crisp.

How to Serve

Two square pieces of dessert are stacked on a white plate with a white marbled texture underneath. Each piece has three layers: the top and bottom layers are golden brown and flaky, dusted with powdered sugar and sprinkled with green crushed nuts and small dark chocolate chips. The middle layer is thick and creamy white with dark chocolate chips spread evenly inside. On the plate near the dessert, there are two bright red cherries with stems and some extra crushed green nuts scattered around. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fat-free ricotta in this recipe?

Yes, fat-free or part-skim ricotta can be used for a lighter filling, though the texture may be less creamy compared to whole milk ricotta.

Is it necessary to use two pie crusts?

Using two crusts helps encase the filling fully and creates the classic layered look, but you can also bake the filling on a single crust topped with streusel or omit the top crust for a different texture.

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Classic Cannoli Squares Recipe

★★★★★

4.5 from 58 reviews
  • Author: Lily
  • Total Time: 50 minutes
  • Yield: 12 servings 1x
Print Recipe

Description

Classic Cannoli Squares are a delightful Italian-inspired dessert featuring a creamy ricotta filling blended with sweet powdered sugar, vanilla, cinnamon, and chocolate chips, all encased in a golden, flaky pie crust. Baked to perfection and optionally garnished with chopped pistachios or maraschino cherries, this rich yet balanced treat combines traditional flavors with easy preparation to create a satisfying dessert perfect for any occasion.

Ingredients

Scale

For the Cannoli Filling:

  • 15 ounces whole milk ricotta cheese
  • 1 cup powdered sugar (or coconut sugar as a healthier alternative)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/2 cup mini chocolate chips (preferably dark chocolate)

For the Cannoli Crust:

  • 1 package (14 ounces) pre-made pie crusts or homemade pie crust to fit a 9×9-inch baking dish
  • 1 egg, beaten (for egg wash)
  • 1 tablespoon sugar (for sprinkling)

Optional Garnishes:

  • Chopped pistachios
  • Maraschino cherries
  • Extra mini 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 smooth and creamy. For a thicker filling, drain excess moisture from the ricotta using a fine-mesh sieve before mixing.
  2. Preheat the Oven: Set your oven to 375°F (190°C) to ensure the pie crust will bake evenly and achieve a golden-brown finish.
  3. Roll Out the Pie Crust: If using homemade crust, roll it out to fit a 9×9-inch baking dish. For pre-made crusts, carefully unroll and press them into the baking dish, making sure there are no cracks or gaps.
  4. Add the Filling: Spread the ricotta mixture evenly over the pie crust base using a spatula. Leave a small border around the edges to prevent filling overflow during baking.
  5. Prepare the Top Crust: Roll out a second pie crust to cover the filling. Place it over the filling and seal the edges by crimping with a fork. Brush the top with beaten egg and sprinkle with sugar for added sweetness and shine.
  6. Bake: Place the assembled dish in the preheated oven and bake for 30-35 minutes, or until the crust turns a golden brown. Monitor closely to avoid over-baking.
  7. Cool and Serve: Remove the cannoli squares from the oven and allow to cool for at least 30 minutes. Cut into squares and garnish with chopped pistachios, maraschino cherries, or extra chocolate chips if desired. Serve and enjoy!

Notes

  • For a thicker, creamier filling, strain ricotta cheese through a fine sieve to remove excess moisture before mixing.
  • You can substitute part-skim or fat-free ricotta to reduce fat content.
  • Try using natural sweeteners like stevia or monk fruit instead of powdered sugar for a lower-calorie version.
  • Whole wheat pie crusts can be used to add fiber and nutrients.
  • Ensure edges are well sealed to prevent filling leakage during baking.
  • Allow squares to cool fully before cutting to maintain shape.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian-American

Keywords: Cannoli Squares, Ricotta Dessert, Italian Dessert, Baked Cannoli, Ricotta Cheese, Chocolate Chips, Pie Crust Dessert

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