Description
Classic Cannoli Squares combine the creamy, sweet ricotta filling of traditional cannoli with the ease of a baked square dessert. Featuring a smooth ricotta, powdered sugar, and chocolate chip filling nestled between flaky pre-made pie crusts, this recipe offers a delightful Italian-inspired treat that’s perfect for any occasion.
Ingredients
Scale
Filling
- 2 cups whole-milk ricotta cheese (drained if very watery)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ cup mini chocolate chips
Crust and Topping
- 2 pre-made pie crusts (for a 9×9-inch baking dish)
- 1 large egg (for egg wash)
- Sugar (for sprinkling on top)
Optional Garnishes
- ¼ cup chopped pistachios
- 3 maraschino cherries
- Extra chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the cannoli squares.
- Prepare the Filling: In a mixing bowl, whisk together the whole-milk ricotta cheese, powdered sugar, vanilla extract, ground cinnamon, and mini chocolate chips until smooth and well combined to create the classic creamy filling.
- Arrange the Bottom Crust: Press one of the pre-made pie crusts into a 9×9-inch baking dish, making sure it fits snugly into the corners to create an even base.
- Spread the Filling: Evenly spread the ricotta mixture over the bottom crust, leaving a small border around the edges to facilitate sealing with the top crust.
- Add the Top Crust: Place the second pie crust over the filling carefully and seal the edges by crimping with your fingers or a fork to prevent leakage during baking.
- Egg Wash and Sugar Topping: Beat the egg and brush it over the top crust to give it a beautiful golden sheen. Sprinkle generously with sugar for a sweet, crunchy finish.
- Bake the Squares: Bake the assembled dessert in the preheated oven for 30 to 35 minutes, or until the crust turns golden brown and the filling begins to gently bubble, ensuring doneness.
- Cool the Dessert: Allow the baked cannoli squares to cool for at least 30 minutes. This resting time helps the filling to set properly and makes slicing easier.
- Serve and Garnish: Slice into 9 squares and serve warm or chilled. Add optional garnishes such as chopped pistachios, maraschino cherries, or extra chocolate chips to enhance presentation and flavor.
Notes
- Drain ricotta well if watery to prevent soggy crust.
- Use chilled pie crusts to handle and press easily.
- Allow adequate cooling time for filling to firm up completely before slicing.
- Store leftovers covered in the refrigerator and consume within 3 days for best freshness.
- Customize with additional mix-ins like chopped nuts or dried fruit in the filling if desired.