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Classic Cannoli Squares Recipe

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★★★★★

4.7 from 69 reviews

Classic Cannoli Squares offer a delightful and easy-to-make twist on the traditional Italian cannoli dessert. Featuring a creamy ricotta and chocolate chip filling nestled between layers of flaky pie crust, these squares balance rich flavors and textures to create a visually appealing and satisfying treat perfect for parties or elegant dessert occasions.

Ingredients

Scale

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) 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 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.
  2. Preheat the Oven: Set your oven to 375°F (190°C) to ensure even baking and a golden-brown crust.
  3. Roll Out the Pie Crust: If using homemade crust, roll it out to fit a 9×9-inch baking dish. If using pre-made crusts, unroll and press into the baking dish, making sure there are no cracks.
  4. Add the Filling: Spread the ricotta filling evenly over the crust, smoothing the top with a spatula. Leave a small border around the edges to prevent filling overflow while baking.
  5. 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 crust with the beaten egg for shine and sprinkle with sugar for added sweetness.
  6. Bake: Place the baking dish in the oven and bake for 30-35 minutes or until the crust is golden brown. Monitor carefully to avoid over-browning.
  7. Cool and Serve: Remove from the oven and let cool for at least 30 minutes to allow the filling to set, making it easier to cut into squares. Garnish with chopped pistachios, maraschino cherries, or extra chocolate chips as desired before serving.

Notes

  • Ensure the ricotta is well-drained to prevent a soggy filling; using a fine-mesh sieve is recommended.
  • Allow the squares to cool completely before cutting to help the filling firm up properly.
  • Watch the baking time closely to avoid overbaking which can dry out the crust.
  • For a healthier twist, substitute part-skim ricotta, use natural sweeteners like stevia or monk fruit, and opt for whole wheat pie crusts.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze individual squares for up to 2 months.

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

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