Description
Classic Cannoli Squares combine the creamy, sweet ricotta filling of traditional Italian cannoli wrapped in a flaky pie crust. This easy-to-make dessert features a luscious mixture of ricotta cheese, powdered sugar, vanilla, cinnamon, and mini chocolate chips sandwiched between two buttery pie crusts, baked to golden perfection. Perfect for serving as squares at gatherings, these cannoli squares can be enjoyed warm or chilled with optional garnishes like chopped pistachios and maraschino cherries.
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
- 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 mini chocolate chips
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to ensure it’s ready 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 the mixture is smooth and evenly combined.
- Press bottom crust: Fit one pre-made pie crust snugly into the bottom of a 9×9-inch baking dish, making sure to press it firmly into the corners for a stable base.
- Spread filling: Evenly distribute the ricotta filling over the bottom crust, leaving a small border around the edges to allow for sealing.
- Add top crust: Place the second pie crust on top of the filling and seal the edges by crimping them together using your fingers or a fork to prevent filling leakage.
- Apply egg wash and sugar: Beat the large egg and brush it generously over the top crust to help it brown, then sprinkle sugar evenly on top for a sweet, crunchy finish.
- Bake: Place the baking dish into the preheated oven and bake for 30–35 minutes, or until the crust turns golden brown and the filling bubbles gently.
- Cool down: Remove the dish from the oven and let it cool for at least 30 minutes to allow the filling to set, making it easier to slice.
- Serve and garnish: Cut into 9 squares and serve either warm or chilled. Garnish with chopped pistachios, maraschino cherries, or extra mini chocolate chips as desired.
Notes
- Drain the ricotta cheese if it is very watery to avoid a runny filling.
- You can substitute mini chocolate chips with regular size chocolate chips or even chopped chocolate.
- For a nuttier flavor, try adding a tablespoon of orange zest to the filling mixture.
- If preferred, homemade pie crust can be used instead of pre-made ones for a fresher taste.
- Ensure the pie crust edges are well sealed to prevent filling from leaking during baking.
- Allow the cannoli squares to cool sufficiently before slicing for neat, clean pieces.
