Classic Cannoli Squares Recipe
Introduction
Classic Cannoli Squares are a delightful twist on the traditional Italian cannoli, combining creamy ricotta filling with a buttery, golden crust. This easy-to-make dessert offers rich flavors and a satisfying texture that’s perfect for sharing at any gathering.
Ingredients
- 15 ounces ricotta cheese (whole milk or low-fat)
- 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 optional)
- 1 package (14 ounces) pre-made pie crusts or homemade pie crust
- 1 egg, beaten (for egg wash)
- 1 tablespoon sugar (for sprinkling)
- Optional: chopped pistachios, maraschino cherries, extra chocolate chips for garnish
Instructions
- Step 1: In a mixing bowl, combine 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.
- Step 2: Preheat your oven to 375°F (190°C) to ensure even baking and a golden crust.
- Step 3: Roll out the pie crust to fit a 9×9-inch baking dish. If using pre-made crusts, carefully unroll and press them into the dish, making sure there are no cracks.
- Step 4: Spread the ricotta filling evenly over the crust, leaving a small border around the edges to prevent overflow.
- Step 5: 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 with sugar for shine and sweetness.
- Step 6: Bake for 30-35 minutes or until the crust is golden brown, watching carefully to avoid over-baking.
- Step 7: Remove from oven and let cool for at least 30 minutes. Cut into squares and garnish with chopped pistachios, maraschino cherries, or extra chocolate chips if desired.
Tips & Variations
- Drain ricotta cheese before mixing to avoid a watery filling.
- Use dark chocolate chips for deeper flavor.
- Substitute part-skim ricotta for a lighter version.
- Try whole wheat pie crust for added fiber and nutrition.
- For a low-sugar option, replace powdered sugar with stevia or monk fruit sweetener.
Storage
Store leftover cannoli squares in an airtight container in the refrigerator for up to 3 days. To serve, you can enjoy them chilled or bring to room temperature. Reheating is not recommended as it can 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 refrigerated and give it a good stir before spreading on the crust.
What can I use instead of pie crust?
If you prefer, graham cracker crust or puff pastry can be used as alternatives, though baking times may vary slightly.
Print
Classic Cannoli Squares Recipe
- Total Time: 50 minutes
- Yield: 12 servings 1x
Description
Classic Cannoli Squares combine a creamy ricotta and chocolate chip filling nestled between flaky, golden-baked pie crusts. This easy-to-make dessert balances sweetness with a touch of cinnamon warmth, perfect for an elegant treat or casual gathering.
Ingredients
For the Cannoli Filling:
- 15 ounces whole milk ricotta cheese
- 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)
For the Cannoli Crust:
- 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
- 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, pass the ricotta through a fine-mesh sieve beforehand to drain excess moisture.
- Preheat the Oven: Set your oven to 375°F (190°C) to ensure even baking and a nicely browned crust.
- Roll Out the Pie Crust: If using homemade pie crust, roll it to fit a 9×9-inch baking pan. For pre-made crusts, unroll and carefully press them into the base of the baking dish, making sure there are no cracks or gaps.
- Add the Filling: Spread the ricotta filling evenly on top of the crust, smoothing it with a spatula. Leave a slight border around edges to prevent filling from spilling out during baking.
- 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 layer with the beaten egg to give it a shiny golden finish and sprinkle with sugar for sweetness and texture.
- Bake: Place the baking dish in the preheated oven and bake for 30 to 35 minutes or until the crust is golden brown and crisp. Monitor to avoid over-browning.
- Cool and Serve: Remove from oven and let cool for at least 30 minutes to set the filling. Cut into squares and garnish optionally with chopped pistachios, maraschino cherries, or extra chocolate chips before serving.
Notes
- Drain ricotta cheese to prevent a runny filling.
- Use dark chocolate chips to enhance flavor richness.
- Keep an eye on the crust during the last minutes of baking to avoid burning.
- Letting the squares cool completely helps maintain their shape when cutting.
- For a healthier twist, consider substituting sugars and using whole wheat crusts.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Keywords: cannoli squares, ricotta dessert, chocolate chip filling, Italian dessert, baked cannoli, easy cannoli recipe, ricotta cheese dessert
