Introduction

Cannoli Squares are a delightful twist on the classic Italian dessert, combining creamy ricotta filling with a flaky pie crust. This easy-to-make treat offers all the familiar flavors of cannoli in a convenient square form, perfect for sharing or individual servings.

Two square pieces of dessert stacked on a white plate with a white marbled texture surface. Each piece has three layers: the top and bottom layers are light golden brown cake with a slightly crumbly texture, and the middle layer is white cream with small dark chocolate chips mixed inside. The top cake layer is dusted with powdered sugar and decorated with whole chocolate chips and chopped green pistachios. Some pistachios and chocolate chips are scattered around the plate. The lighting is soft and warm, creating a cozy feel. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups Ricotta Cheese (use whole milk for a richer texture)
1 cup Powdered Sugar (substitute with coconut sugar for a healthier option)
1 teaspoon Vanilla Extract (opt for pure vanilla for the best taste)
1/2 teaspoon Cinnamon (omit if you prefer a classic cannoli flavor)
1/2 cup Mini Chocolate Chips (dark chocolate enhances richness)
2 pre-made pie crusts (homemade crust works beautifully, too)
1 large Egg (for an egg wash that gives a glossy finish)
Sugar (for sprinkling, adds a sweet crunch on top when baked)
1/4 cup Chopped Pistachios (offers a delightful crunch and color)
3 pieces Maraschino Cherries (adds a pop of sweetness and decoration)
1/4 cup Extra Chocolate Chips (for those who can’t get enough chocolate)

Instructions

Step 1: In a mixing bowl, combine the ricotta cheese, powdered sugar, vanilla extract, cinnamon, and mini chocolate chips. Whisk until smooth and well blended.
Step 2: Preheat your oven to 375°F (190°C).
Step 3: Unroll one pie crust and fit it into a 9×9-inch baking dish, pressing it gently to cover the bottom and sides.
Step 4: Spoon the ricotta mixture evenly over the pie crust, spreading it smoothly.
Step 5: Place the second pie crust on top of the filling, sealing the edges by pinching or folding.
Step 6: Beat the egg and brush it over the top crust. Sprinkle with sugar for a crunchy, sweet finish.
Step 7: Bake in the preheated oven for 30-35 minutes or until the crust is golden brown.
Step 8: Allow the dessert to cool for at least 30 minutes before cutting into squares.
Step 9: Garnish the squares with chopped pistachios, extra chocolate chips, and maraschino cherries before serving.

Tips & Variations

For a dairy-free version, substitute ricotta with a coconut-based cream cheese alternative.
Try adding a splash of orange zest or a teaspoon of lemon extract for a citrus twist.
Use homemade pie crust for a fresher, flakier texture if time allows.
Sprinkle cocoa powder instead of cinnamon for a chocolate-cannoli flavor.
Add chopped candied fruit or nuts inside the filling for extra texture.

Storage

Store cannoli squares in an airtight container in the refrigerator for up to 3 days. To enjoy, let them come to room temperature or warm slightly in a low oven for a few minutes. Avoid freezing, as the texture of the ricotta filling may change.

How to Serve

Two small square pieces of dessert are stacked on a white plate over a white marbled surface. Each piece has three layers: a golden brown crispy base, a thick white creamy middle layer with small dark chocolate chips scattered inside, and a top layer matching the base in color and texture, dusted with white powdered sugar. On the top piece, chopped green pistachio nuts and a few whole nuts sit in the center, adding color and texture contrast. Small pistachio pieces are also scattered on the plate around the dessert. The background shows soft, warm yellow bokeh lights. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cannoli squares ahead of time?

Yes, you can prepare them a day in advance and refrigerate. Just add the garnish before serving to keep it fresh and vibrant.

What can I use instead of ricotta cheese?

You can substitute ricotta with mascarpone or cream cheese for a different but still creamy texture, though the flavor will be a bit richer.