Classic Cannoli Squares Recipe

If you are searching for a delightful twist on a beloved Italian dessert, this Classic Cannoli Squares Recipe is sure to become your new favorite. Imagine the creamy, sweet ricotta filling you love in traditional cannoli, but reimagined as a luscious, easy-to-cut square with a flaky, golden crust. Every bite offers a beautiful balance of smooth filling and crispy pastry, dotted with little bursts of chocolate chips that make it impossible to resist. It’s an inviting, approachable dessert that elevates any occasion, whether you’re entertaining friends or just craving something special at home.

Ingredients You’ll Need

This recipe shines because it keeps things wonderfully simple, relying on a handful of ingredients that each play an essential role. From the velvety ricotta that brings richness to the filling, to the cinnamon that adds a subtle warm spice, every component works together to create that classic cannoli flavor in an irresistible new form.

• 2 cups whole-milk ricotta cheese: The creamy base that gives the filling its smooth texture—make sure to drain excess liquid for the best result.
• 1 cup powdered sugar: Adds sweetness and helps create a silky filling without any grittiness.
• 1 teaspoon vanilla extract: Infuses the filling with a warm, aromatic note that complements the ricotta perfectly.
• ½ teaspoon ground cinnamon: Offers a subtle spice that brightens up the flavor profile without overwhelming it.
• ½ cup mini chocolate chips: These little bursts of chocolate are classic cannoli essential, giving the squares delightful pockets of sweetness.
• 2 pre-made pie crusts: Using ready-made crusts makes this recipe accessible while still ensuring a flaky, buttery base and top layer.
• 1 large egg (for egg wash): Gives the top crust a gorgeous golden color and a glossy finish when baked.
• Sugar (for sprinkling on top): Adds a sparkling crunch to the crust once baked—for that extra touch of sweetness.
• Optional garnishes (¼ cup chopped pistachios, 3 maraschino cherries, extra chocolate chips): These classic toppings enhance both flavor and presentation beautifully.

How to Make Classic Cannoli Squares Recipe

Step 1: Preheat and Prepare

Start by warming up your oven to 375°F (190°C). This ensures the perfect environment for the pie crust to bake evenly and the filling to set just right, making your Classic Cannoli Squares Recipe come together smoothly.

Step 2: Whisk Together the Filling

In a mixing bowl, combine the ricotta, powdered sugar, vanilla extract, ground cinnamon, and mini chocolate chips. Whisk until everything is smooth and well blended. The filling should be creamy with delightful flecks of chocolate throughout, ready to bring that classic cannoli taste to your squares.

Step 3: Press in Your Bottom Crust

Gently fit one of the pie crusts into a 9×9-inch baking dish, making sure it hugs every corner snugly. This will be the sturdy base holding all the creamy filling, so a careful fit is key to achieving that perfect bite.

Step 4: Spread the Filling

Evenly spread the luscious ricotta mixture over the bottom crust. Leave a small border around the edges so the top crust can seal perfectly—this step is important to keep your filling intact while baking.

Step 5: Seal with Top Crust

Lay your second pie crust over the filling. Press down gently and crimp the edges with your fingers or a fork to seal everything inside, locking in those rich flavors and making sure the dessert bakes beautifully.

Step 6: Add Egg Wash and Sugar

Beat the egg and brush it generously over the top crust. Then sprinkle sugar across it for a touch of sparkle and crunch once baked. This simple step elevates the appearance and texture, creating a golden crust that’s as inviting as the filling is delicious.

Step 7: Bake Until Golden

Pop the dish into your preheated oven and bake for 30 to 35 minutes. You’ll know it’s done when the crust turns a gorgeous golden brown and you can see the filling gently bubbling, signaling a perfectly set dessert.

Step 8: Cool Before Slicing

Once out of the oven, allow the squares to cool for at least 30 minutes. This resting period lets the filling set firmly so you can cut clean squares without the filling spilling out—trust me, patience pays off here!

Step 9: Serve and Enjoy

Serve these delightful squares warm or chilled. Add your favorite garnishes like chopped pistachios, maraschino cherries, or extra chocolate chips to give each piece that authentic cannoli flair and an irresistible finish.

How to Serve Classic Cannoli Squares Recipe

Garnishes

Garnishing your Classic Cannoli Squares Recipe isn’t just about looks—it adds texture and flavor dimensions that make each bite exciting. A sprinkle of chopped pistachios brings a lovely nutty crunch, while maraschino cherries add a pop of sweetness and color that feels festive and inviting. Extra mini chocolate chips scattered on top provide a delicious promise of chocolatey goodness with every forkful.

Side Dishes

This dessert pairs wonderfully with a simple espresso or a lightly whipped cream on the side for contrast and richness. Fresh berries or a citrusy fruit salad can provide a refreshing counterpoint that cuts through the creamy ricotta, balancing the richness and making the meal feel complete.

Creative Ways to Present

Slice your Classic Cannoli Squares Recipe into neat portions and arrange them on a decorative platter sprinkled with powdered sugar or cocoa powder. For a fun twist, consider layering the squares in a trifle dish with layers of whipped cream and berries, turning this classic dessert into a stunning centerpiece dessert everyone will admire.

Make Ahead and Storage

Storing Leftovers

Leftover Classic Cannoli Squares can be stored in an airtight container in the refrigerator for up to three days. Keeping them cool preserves the delicate ricotta filling and prevents the crust from getting soggy, ensuring each serving tastes as fresh as when it was first baked.

Freezing

If you want to make this dessert ahead of time for a special event, you can freeze the baked squares. Wrap them well in plastic wrap and then foil to protect against freezer burn. When you’re ready, thaw overnight in the refrigerator and enjoy nearly as fresh as the day you made them.

Reheating

For the best texture, warm your cannoli squares gently in a 300°F (150°C) oven for about 10 minutes. This will revive the crispiness of the crust without drying out the creamy filling. Avoid microwaving, which can make the crust chewy or soggy.

FAQs

Can I use part-skim ricotta instead of whole-milk ricotta?

While whole-milk ricotta provides the creamiest and richest filling, you can use part-skim ricotta for a lighter option. Just be aware that the texture might be slightly less smooth and the flavor a bit milder.

Is it necessary to drain the ricotta before using it?

Yes, draining excess liquid from the ricotta is important to prevent a runny filling. You can do this by placing the ricotta in a fine mesh strainer or cheesecloth and letting it sit for 30 minutes before using.

Can I make the filling ahead of time?

You sure can! Prepare the ricotta filling a day in advance and store it covered in the refrigerator. Just give it a quick stir before spreading it over the crusts. This makes assembly quick and stress-free.

What can I substitute for pre-made pie crust?

If you prefer homemade, feel free to make your own pie crust or even use phyllo dough for a lighter, flakier texture. Just adjust baking times as needed to avoid over-browning.

Is this dessert best served warm or cold?

The Classic Cannoli Squares Recipe is amazing served either warm or chilled. Warm serving lets the filling feel extra creamy, while chilled squares have a firmer texture that many also enjoy. It’s a delicious choice either way!

Final Thoughts

I hope this Classic Cannoli Squares Recipe inspires you to bring a bit of Italian sweetness into your kitchen with ease and joy. It’s a wonderfully approachable twist on a much-loved dessert that’s perfect for sharing with friends and family. Once you try it, I bet it’ll become a go-to treat that everyone asks for again and again. Happy baking!

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