Classic Cannoli Squares Recipe
Introduction
Classic Cannoli Squares combine the creamy richness of ricotta filling with a crisp, golden crust for an irresistible dessert. This easy-to-make treat captures the traditional flavors of cannoli in a convenient bar form, perfect for sharing or enjoying on any occasion.
Ingredients
- 15 ounces ricotta cheese (whole milk for creaminess, or low-fat for a lighter option)
- 1 cup powdered sugar (or coconut sugar for a healthier alternative)
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 cup mini chocolate chips (dark chocolate chips recommended)
- 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 before mixing.
- Step 2: Preheat your oven to 375°F (190°C) to ensure the crust bakes evenly with a golden-brown finish.
- 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, smoothing it with a spatula. Leave 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 with beaten egg and sprinkle with sugar for added shine and sweetness.
- Step 6: Bake for 30-35 minutes until the crust is golden brown. Watch carefully to avoid over-browning.
- Step 7: Remove from the oven and let cool for at least 30 minutes. Cut into squares and garnish with chopped pistachios, maraschino cherries, or extra chocolate chips if desired before serving.
Tips & Variations
- Drain ricotta cheese well to prevent a watery filling and improve texture.
- For a healthier twist, substitute part-skim ricotta and use coconut sugar or a natural sweetener instead of powdered sugar.
- Try a whole wheat pie crust for added fiber and a nutty flavor.
- Use dark chocolate chips to enhance the richness of the filling.
Storage
Store leftover cannoli squares in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or enjoy chilled. Avoid freezing as the texture of the ricotta filling may change.
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 ricotta filling a day in advance. Keep it refrigerated in an airtight container and give it a good stir before spreading it onto the crust.
What if I don’t have pie crust?
You can substitute with puff pastry or a homemade pastry dough. Just ensure it fits your baking dish and bakes evenly for a crisp, golden crust.
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Classic Cannoli Squares Recipe
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Classic Cannoli Squares combine the creamy, sweet ricotta filling with a crisp, golden-brown pie crust, creating an irresistible dessert that’s easy to prepare and perfect for any occasion. Layers of cinnamon-spiced ricotta and chocolate chips nestled between flaky crusts make each bite decadent and satisfying. Garnished optionally with pistachios or maraschino cherries, these squares deliver all the flavors of traditional cannoli in a convenient, shareable form.
Ingredients
For the Cannoli Filling:
- 15 ounces whole milk ricotta cheese
- 1 cup powdered sugar (or coconut sugar for a healthier alternative)
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 cup mini chocolate chips (preferably dark chocolate)
For the Cannoli Crust:
- 1 package (14 ounces) pre-made pie crusts (or homemade pie crust rolled to fit a 9×9-inch baking dish)
- 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 the ricotta cheese, powdered sugar, vanilla extract, cinnamon, and mini chocolate chips. Mix thoroughly until smooth and creamy. For a thicker filling, strain the ricotta through a fine-mesh sieve to remove excess moisture before mixing.
- Preheat the Oven: Set your oven to 375°F (190°C) to ensure the crust bakes evenly and achieves a nice golden-brown color.
- Roll Out the Pie Crust: If using homemade crust, roll it out so it fits snugly within a 9×9-inch baking dish. For pre-made crusts, unroll and gently press them into the baking dish, ensuring there are no cracks or gaps.
- Add the Filling: Evenly spread the ricotta filling over the pie crust base, smoothing it out with a spatula. Leave a small border along the edges to prevent the filling from spilling over during baking.
- Prepare the Top Crust: Roll out a second pie crust and place it carefully over the ricotta filling. Seal the edges by crimping with a fork to lock in the filling. Brush the top crust with the beaten egg and sprinkle with sugar for added sweetness and a shiny, appealing finish.
- Bake: Place the assembled dish in the preheated oven and bake for 30 to 35 minutes until the crust turns golden brown and crispy. Monitor closely near the end to avoid over-baking.
- Cool and Serve: Remove the baked cannoli squares from the oven and allow them to cool completely for at least 30 minutes. Cut into squares and garnish with optional toppings like chopped pistachios, maraschino cherries, or extra chocolate chips before serving.
Notes
- Drain ricotta cheese with a fine-mesh sieve or cheesecloth to remove excess moisture for a thicker filling.
- For a lighter version, substitute whole milk ricotta with part-skim or fat-free ricotta.
- Use natural sweeteners such as stevia or monk fruit instead of powdered sugar to reduce calorie content.
- Whole wheat pie crusts can be used for added fiber and nutrients.
- Ensure the edges are well sealed to prevent filling leakage during baking.
- Allow the squares to cool completely before cutting to maintain clean edges and prevent filling from oozing out.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Keywords: Cannoli squares, ricotta dessert, Italian dessert, baked cannoli, ricotta filling, chocolate chip dessert
