Classic Cannoli Squares Recipe
Introduction
Classic Cannoli Squares combine the creamy richness of ricotta filling with a flaky, golden crust for an irresistible dessert. This dish captures the essence of traditional cannoli in an easy-to-make square form, perfect for sharing at any gathering.
Ingredients
- 15 ounces ricotta cheese (whole milk or low-fat)
- 1 cup powdered sugar (or coconut sugar)
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 cup mini chocolate chips (dark chocolate chips optional)
- 1 package (14 ounces) pre-made pie crusts (or homemade)
- 1 egg, beaten (for egg wash)
- 1 tablespoon sugar (for sprinkling)
- Optional garnishes: chopped pistachios, maraschino cherries, extra chocolate chips
Instructions
- Step 1: In a mixing bowl, combine ricotta cheese, powdered sugar, vanilla extract, cinnamon, and mini chocolate chips. Mix until smooth and creamy. For a thicker filling, drain excess moisture from the ricotta using a fine-mesh sieve.
- Step 2: Preheat your oven to 375°F (190°C) to ensure an evenly baked, golden crust.
- Step 3: Roll out the pie crust to fit a 9×9-inch baking dish. If using pre-made crusts, unroll and press them into the dish, making sure there are no cracks.
- Step 4: Spread the ricotta filling evenly over the crust, leaving a small border around the edges to prevent overflow during baking.
- Step 5: Roll out the second pie crust and place it over the filling. Seal the edges by crimping with a fork. Brush the top crust with beaten egg and sprinkle with sugar for a sweet, shiny finish.
- Step 6: Bake for 30-35 minutes until the crust is golden brown, watching closely to avoid over-browning.
- Step 7: Remove from oven and let cool for at least 30 minutes before cutting into squares. Garnish with chopped pistachios, maraschino cherries, or extra chocolate chips if desired.
Tips & Variations
- Drain the ricotta cheese to avoid a watery filling and achieve the perfect creamy texture.
- Use part-skim ricotta for a lighter version without losing flavor.
- Swap powdered sugar for stevia or monk fruit to reduce calories.
- Choose whole wheat pie crust for added fiber and nutrients.
Storage
Store leftover cannoli squares in an airtight container in the refrigerator for up to 3 days. For the best texture, enjoy them chilled or bring to room temperature before serving. Reheat briefly in a warm oven if you prefer a softer crust.
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 filling a day in advance. Keep it covered in the refrigerator and give it a good stir before spreading it over the crust.
What can I use instead of mini chocolate chips?
You can substitute mini chocolate chips with chopped chocolate, chocolate chunks, or even dried fruit like chopped dates or cranberries for a different flavor profile.
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Classic Cannoli Squares Recipe
- Total Time: 50 minutes
- Yield: 12 servings 1x
Description
Classic Cannoli Squares combine creamy ricotta filling with a flaky pie crust to create an easy-to-make, satisfying dessert. The rich blend of ricotta, powdered sugar, vanilla, cinnamon, and chocolate chips is enveloped between two golden-baked pie crusts, resulting in a delightful texture and flavor contrast. Garnished with optional pistachios and maraschino cherries, this recipe brings the essence of traditional Italian cannoli into a convenient square form, perfect for casual gatherings or special occasions.
Ingredients
Cannoli Filling
- 15 ounces whole milk ricotta cheese
- 1 cup powdered sugar (or coconut sugar as a healthier alternative)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 cup mini chocolate chips (preferably dark chocolate)
Cannoli Crust
- 1 package (14 ounces) pre-made pie crusts (or homemade pie crusts)
- 1 egg, beaten (for egg wash)
- 1 tablespoon sugar (for sprinkling)
Optional Garnishes
- Chopped pistachios
- Maraschino cherries
- Extra chocolate chips
Instructions
- Prepare the Filling: In a mixing bowl, combine ricotta cheese, powdered sugar, vanilla extract, cinnamon, and mini chocolate chips. Mix thoroughly until smooth and creamy. For a thicker filling, drain excess moisture from the ricotta using a fine-mesh sieve before mixing.
- Preheat the Oven: Set your oven to 375°F (190°C) to ensure the crust bakes evenly to a golden brown.
- Roll Out the Pie Crust: If using homemade crust, roll it out to fit a 9×9-inch baking dish. If using pre-made crusts, gently unroll and press one crust into the bottom of the baking dish, making sure there are no cracks or tears.
- Add the Filling: Spread the ricotta filling evenly over the crust with a spatula, leaving a small border around the edges to prevent overflow during baking.
- Prepare the Top Crust: Roll out a second pie crust and lay it over the filling. Seal the edges by crimping with a fork. Brush the surface with the beaten egg and sprinkle with sugar for a shiny, sweet finish.
- Bake: Place the baking dish in the preheated oven and bake for 30 to 35 minutes or until the crust turns golden brown. Monitor closely to avoid over-baking.
- Cool and Serve: Remove the baked squares from the oven and allow them to cool for at least 30 minutes. Once cooled, cut into squares and garnish with chopped pistachios, maraschino cherries, or extra chocolate chips as desired.
Notes
- For a firmer filling, drain ricotta overnight in a fine sieve or cheesecloth to remove excess moisture.
- Using dark chocolate chips enhances the richness and balances sweetness.
- Whole wheat pie crusts can be used for added fiber and a nuttier flavor.
- Adjust sweetness by reducing powdered sugar or substituting with natural sweeteners like stevia or monk fruit.
- Ensure the edges are well sealed to prevent filling leakage during baking.
- Allow the squares to cool completely before cutting to maintain clean edges.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Keywords: cannoli squares, ricotta dessert, Italian dessert, baked cannoli, easy cannoli recipe, ricotta cheese dessert
