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Cannoli Squares Recipe

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★★★★★

4.9 from 52 reviews

These Cannoli Squares are a delightful twist on the classic Italian dessert, featuring a creamy ricotta filling blended with powdered sugar, vanilla, cinnamon, and chocolate chips, all encased in flaky pre-made pie crusts. Topped with a glossy egg wash, a sprinkle of sugar, chopped pistachios, and maraschino cherries, this easy-to-make baked treat offers a rich, crunchy, and colorful finish that’s perfect for any occasion.

Ingredients

Scale

Filling

  • 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)

Crust and Toppings

  • 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

  1. Prepare the Filling: In a mixing bowl, combine 2 cups of ricotta cheese, 1 cup of powdered sugar, 1 teaspoon of vanilla extract, ½ teaspoon of cinnamon, and ½ cup of mini chocolate chips. Whisk until the mixture is smooth and well combined.
  2. Preheat the Oven: Set your oven to 375°F (190°C) so it reaches the correct temperature for baking the cannoli squares evenly.
  3. Set Up the Crust Base: Unroll one pre-made pie crust and carefully fit it into a 9×9-inch baking dish, making sure it lies flat and covers the bottom and sides evenly.
  4. Add the Filling: Spoon the prepared ricotta mixture over the fitted pie crust, spreading it evenly to cover the entire base layer.
  5. Seal with the Top Crust: Place the second pre-made pie crust over the ricotta filling, pressing down on the edges to seal the two crusts together tightly to prevent leaks during baking.
  6. Apply Egg Wash and Sugar: Beat the large egg and brush it over the top crust to create a glossy finish once baked. Then sprinkle sugar generously on top for added sweetness and a crunchy texture.
  7. Bake: Place the baking dish in the preheated oven and bake for 30-35 minutes until the crust is golden brown and the filling is set.
  8. Cool and Decorate: Remove from the oven and allow to cool for at least 30 minutes before cutting into squares. Once cooled, sprinkle the chopped pistachios and extra chocolate chips over the top and garnish with maraschino cherries for an inviting presentation.

Notes

  • Use whole milk ricotta for a creamier and richer texture in the filling.
  • You can omit cinnamon for the traditional cannoli flavor or adjust the amount to your taste.
  • Dark chocolate mini chips add depth, but milk chocolate chips are also an option if preferred.
  • Ensure the edges are well sealed to prevent filling leakage during baking.
  • Allow sufficient cooling time; cutting while warm may cause the filling to spill out.
  • For a healthier variation, substitute powdered sugar with coconut sugar.

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

Find it online: https://cookwithlea.com/cannoli-squares-recipe/