Cannoli Squares are an easy Italian-inspired dessert featuring a creamy ricotta and chocolate chip filling sandwiched between flaky pie crusts. This recipe combines the classic flavors of cannoli in a simple, baked square format perfect for entertaining or a sweet treat.
Total Time:50 minutes
Yield:9 servings
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 use 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 the Filling: In a large bowl, combine ricotta cheese, powdered sugar, vanilla extract, cinnamon, and mini chocolate chips. Whisk until smooth and creamy. Be sure to strain the ricotta beforehand if it’s watery to avoid excess moisture.
Preheat Oven: Preheat your oven to 375°F (190°C) to ensure even baking and achieve a flaky crust.
Form the Bottom Crust: Press one pie crust sheet into a parchment-lined 9×9-inch baking dish, making sure to cover the corners evenly.
Add the Filling: Spread the ricotta mixture evenly over the bottom crust, leaving a small edge clear around the perimeter for sealing.
Seal with Top Crust: Lay the second pie crust sheet over the filling. Seal the edges by pinching them together or using a fork for a decorative touch. Brush the top crust with the beaten egg and sprinkle sugar evenly on top.
Bake: Bake the assembled dessert for 35 minutes until the crust is golden brown and crisp. If the top browns too quickly, cover it loosely with foil to prevent burning.
Cool and Serve: Allow the dessert to cool for at least 30 minutes before slicing into squares. Serve chilled or at room temperature. Garnish with chopped pistachios, maraschino cherries, or extra mini chocolate chips if desired.
Notes
Strain the ricotta well to prevent a watery filling and soggy crust.
Using homemade pie crust adds extra buttery flavor if preferred over pre-made.
Cover with foil halfway through baking if the top crust browns too quickly.
Leftover squares keep well refrigerated for up to 3 days.
Try substituting cinnamon with a touch of nutmeg or orange zest for variation.
