Classic Cannoli Squares That Will Wow Your Taste Buds Recipe
Introduction
Classic Cannoli Squares offer a delightful twist on the traditional Italian dessert, combining creamy ricotta filling with a crispy pie crust. These easy-to-make squares are perfect for impressing guests or enjoying a sweet treat at home.
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 and creamy.
- Step 2: Preheat your oven to 375°F (190°C).
- Step 3: Unroll one pie crust and fit it into a 9×9-inch baking dish, pressing to cover the bottom and sides evenly.
- Step 4: Spoon the ricotta mixture over the crust, spreading it evenly.
- Step 5: Place the second pie crust over the filling, sealing the edges by pressing them together gently.
- Step 6: Beat the egg and brush the top crust with the egg wash. Sprinkle sugar evenly over the surface.
- Step 7: Bake for 30 to 35 minutes until the crust is golden brown and the filling is set.
- Step 8: Allow to cool for at least 30 minutes before cutting into squares. Garnish with chopped pistachios, maraschino cherries, and extra chocolate chips before serving.
Tips & Variations
- For a nut-free version, omit the pistachios and substitute with toasted coconut flakes or crushed vanilla wafers.
- Try adding orange zest to the ricotta mixture for a fresh citrus twist.
- Use homemade pie crust for a more buttery and flaky texture.
- Chill the filling mixture before assembling for easier spreading and firmer texture.
Storage
Store leftover cannoli squares covered in the refrigerator for up to 3 days. Reheat briefly in a low oven (about 300°F/150°C) to keep the crust crisp, or enjoy chilled. Avoid microwaving directly as it can make the crust soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cannoli squares ahead of time?
Yes, you can prepare them a day in advance and refrigerate. Bake just before serving for best texture.
What can I use instead of ricotta cheese?
For a similar creamy texture, you can use mascarpone or a blend of cream cheese and sour cream, but the flavor will slightly differ from traditional ricotta.
PrintClassic Cannoli Squares That Will Wow Your Taste Buds Recipe
These Classic Cannoli Squares combine creamy ricotta filling, sweet chocolate chips, and a crispy pie crust into an easy-to-make dessert that delivers all the flavors of traditional cannoli in a convenient square form. Topped with pistachios and maraschino cherries, they offer a delightful crunch and festive look perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 50 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
Filling
- 2 cups Ricotta Cheese (whole milk preferred for richer texture)
- 1 cup Powdered Sugar (or coconut sugar as a substitute)
- 1 teaspoon Vanilla Extract (pure for best flavor)
- 1/2 teaspoon Cinnamon (optional)
- 1/2 cup Mini Chocolate Chips (dark chocolate recommended)
Crust and Topping
- 2 pre-made Pie Crusts (or homemade)
- 1 large Egg (beaten, for egg wash)
- Sugar (for sprinkling on top)
- 1/4 cup Chopped Pistachios (for garnish and crunch)
- 3 pieces Maraschino Cherries (for decoration)
- 1/4 cup Extra Chocolate Chips (optional additional topping)
Instructions
- Prepare the ricotta filling: In a mixing bowl, combine 2 cups of whole milk ricotta cheese, 1 cup of powdered sugar, 1 teaspoon of pure vanilla extract, 1/2 teaspoon cinnamon (optional), and 1/2 cup mini chocolate chips. Whisk thoroughly until the mixture is smooth and creamy.
- Preheat the oven: Set your oven to 375°F (190°C) to ensure it reaches the desired cooking temperature while you prepare the dish.
- Line the baking dish: Unroll one pre-made pie crust and carefully fit it into a 9×9-inch baking dish, pressing it gently into the corners and sides.
- Add the ricotta filling: Spoon the prepared ricotta mixture evenly over the lined pie crust, spreading it out with a spatula for an even layer.
- Top with second crust and seal: Place the second pie crust over the ricotta filling. Seal the edges by pressing down firmly to prevent the filling from leaking.
- Apply egg wash and sugar: Brush the top crust with the beaten egg to create a glossy finish once baked. Sprinkle sugar on top to add sweetness and a crunchy texture.
- Bake: Place the baking dish in the oven and bake for 30 to 35 minutes or until the crust is golden brown and firm to the touch.
- Cool down and garnish: Allow the baked cannoli squares to cool for at least 30 minutes before cutting. Garnish with chopped pistachios, extra chocolate chips, and maraschino cherries for color and added flavor before serving.
Notes
- Use whole milk ricotta for a richer, creamier filling.
- Cinnamon is optional; omit if you prefer a traditional cannoli flavor.
- For a healthier alternative, substitute powdered sugar with coconut sugar.
- Be sure to seal the edges firmly to prevent filling leakage during baking.
- Allow the dessert to cool completely before slicing to retain shape.
- Garnish creatively with pistachios and cherries for presentation.
Keywords: Cannoli squares, ricotta dessert, easy cannoli recipe, baked cannoli, Italian dessert
