Classic 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
Scale
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
