Cannoli Squares Recipe
Introduction
Cannoli squares capture all the creamy, sweet flavors of traditional cannoli in an easy-to-make square form. This dessert combines a luscious ricotta filling with chocolate chips, wrapped in flaky pie crust for a delightful treat the whole family will enjoy.
Ingredients
- 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)
- 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
- Step 1: In a mixing bowl, combine ricotta cheese, powdered sugar, vanilla extract, cinnamon, and mini chocolate chips. Whisk until smooth.
- Step 2: Preheat your oven to 375°F (190°C).
- Step 3: Unroll one pre-made pie crust and fit it into a 9×9-inch baking dish.
- Step 4: Spoon the ricotta mixture evenly over the pie crust.
- Step 5: Place the second pie crust over the filling, sealing the edges well.
- Step 6: Brush the top crust with the beaten egg and sprinkle with sugar.
- Step 7: Bake for 30 to 35 minutes, or until the crust is golden brown.
- Step 8: Allow to cool for at least 30 minutes before cutting into squares. Garnish with chopped pistachios, maraschino cherries, and extra chocolate chips as desired.
Tips & Variations
- For a gluten-free version, use gluten-free pie crusts or make your own.
- Try substituting mini chocolate chips with candied orange peel for a citrusy twist.
- Use mascarpone cheese instead of ricotta for a creamier texture.
- Add a splash of orange liqueur or almond extract to the filling for extra flavor.
- Sprinkle chopped pistachios on top just before serving to maintain a fresh crunch.
Storage
Store cannoli squares in an airtight container in the refrigerator for up to 3 days. For best texture, allow them to come to room temperature before serving. Reheat briefly at low temperature if you prefer warm squares, but avoid overheating to prevent drying out.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the filling ahead of time?
Yes, you can prepare the ricotta filling a day in advance and refrigerate it. Just give it a good stir before assembling the squares.
What can I use instead of maraschino cherries?
If you don’t have maraschino cherries, fresh berries or dried fruit pieces make excellent toppings and add a pop of color.
PrintCannoli Squares Recipe
Delight in these easy-to-make Cannoli Squares, a rich and creamy dessert featuring a smooth ricotta filling with chocolate chips and a hint of cinnamon, all encased in a flaky pre-made pie crust. Topped with a glossy egg wash, sugar, chopped pistachios, and maraschino cherries, this baked treat combines classic cannoli flavors in a convenient square form perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 9 servings (3×3 squares) 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Ingredients
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 & Topping
- 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
- Prepare the ricotta 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 creamy.
- Preheat oven: Set your oven to 375°F (190°C) to prepare for baking the cannoli squares.
- Line baking dish: Unroll one pre-made pie crust and fit it snugly into a 9×9-inch baking dish, ensuring the crust reaches up the sides evenly.
- Add filling: Spoon the ricotta cheese mixture evenly over the pie crust, spreading it carefully without tearing the crust.
- Top with second crust and finish: Place the second pie crust over the ricotta filling, pressing and sealing the edges to enclose the filling. Beat the egg and brush it over the top crust, then sprinkle sugar evenly on top to add a sweet crunchy finish.
- Bake the squares: Place the dish in the oven and bake for 30 to 35 minutes, until the crust turns a lovely golden brown color.
- Cool and garnish: Allow the cannoli squares to cool completely for at least 30 minutes before slicing into squares. Garnish with chopped pistachios, maraschino cherries, and extra chocolate chips as desired for a colorful and tasty finishing touch.
Notes
- For a richer and creamier texture, use whole milk ricotta cheese.
- Omit cinnamon if you prefer the traditional classic cannoli flavor.
- You can substitute coconut sugar for powdered sugar for a healthier alternative.
- Ensure the edges of the pie crust are pressed firmly to prevent filling leakage.
- These squares are best served chilled or at room temperature.
- Store leftovers covered in the refrigerator for up to 3 days.
Keywords: Cannoli squares, ricotta dessert, baked cannoli, easy Italian dessert, chocolate chip dessert
