Easy Italian Ricotta Cannoli Squares Recipe
Cannoli Squares are an easy and delicious Italian-inspired dessert featuring a creamy ricotta and chocolate chip filling sandwiched between flaky pre-made pie crusts. This dessert offers all the classic flavors of traditional cannoli in a simple baked square form that is perfect for gatherings or a delightful treat at home.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 25 minutes
- Yield: 9 servings (based on 3x3-inch squares from 9x9-inch pan)
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
For the Filling
- 2 cups Ricotta Cheese (whole milk), strained if watery
- 1 cup Powdered Sugar or substitute with coconut sugar
- 1 tsp Vanilla Extract
- 1/2 tsp Cinnamon
- 1/2 cup Mini Chocolate Chips
For the Crust
- 2 sheets Pre-made Pie Crusts (or homemade for extra buttery flavor)
- 1 large Egg (for brushing top crust)
- 1 tbsp Sugar (for sprinkling on top)
Optional Garnishes
- 2 tbsp Chopped Pistachios
- 4 pieces Maraschino Cherries
- 2 tbsp Extra Mini Chocolate Chips (for topping)
Instructions
- Prepare Filling: In a large bowl, combine ricotta cheese, powdered sugar, vanilla extract, cinnamon, and mini chocolate chips. Whisk the mixture until smooth and creamy. Make sure to strain the ricotta beforehand if it is watery to avoid soggy filling.
- Preheat Oven: Set your oven to 375°F (190°C) to ensure even baking and to achieve a flaky, golden crust.
- Assemble Bottom Crust: Press one sheet of pie crust evenly into a parchment-lined 9×9-inch baking dish, making sure to cover the corners and sides fully for a solid base.
- Add Filling: Spread the prepared ricotta mixture evenly over the bottom crust, leaving a small edge around the sides clear to seal the top crust properly.
- Top with Second Crust: Lay the second pie crust sheet over the filling, then seal the edges by pinching them together or using a fork to crimp. Brush the top crust with beaten egg and sprinkle with sugar to add a glossy, sweet finish.
- Bake: Bake in the preheated oven for 30 to 35 minutes until the crust is golden brown and crisp. If the top browns too quickly, cover it loosely with foil to prevent over-baking.
- Cool and Serve: Allow the dessert to cool for at least 30 minutes before slicing to let the filling set. Serve chilled or at room temperature. Garnish with chopped pistachios, maraschino cherries, and extra mini chocolate chips if desired.
Notes
- Strain the ricotta cheese well before mixing to avoid a watery filling and soggy crust.
- Use homemade pie crusts for a richer, butterier flavor if preferred.
- If you want a crunchier texture, toast the pistachios lightly before garnishing.
- Cover with foil during baking if the crust edges brown too fast to avoid burning.
- This dessert can be made ahead and refrigerated; just slice before serving.
