Introduction

These Classic Cannoli Squares bring the beloved flavors of traditional cannoli into an easy-to-make dessert. With creamy ricotta filling and a crisp golden crust, they’re perfect for impressing guests or satisfying your sweet tooth at home.

A close-up view of a two-layer dessert square placed on a white plate over a white marbled surface. The bottom and top layers are golden-brown crispy pastry with a crunchy texture, dusted lightly with powdered sugar. Sandwiched between these layers is a thick, white creamy filling studded generously with dark chocolate chips, giving it a dotted pattern. The top of the pastry is decorated with more chocolate chips and small green pistachio pieces scattered unevenly, adding texture and color contrast. The scene is softly lit with blurred warm lights in the background, enhancing the dessert’s rich and inviting look. Photo taken with an iphone --ar 4:5 --v 7

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 the mixture is smooth and well blended.
Step 2: Preheat your oven to 375°F (190°C).
Step 3: Unroll one pie crust and gently fit it into a 9×9-inch baking dish, pressing it into the corners.
Step 4: Spoon the ricotta filling evenly over the crust, smoothing the top with a spatula.
Step 5: Place the second pie crust over the filling and seal the edges by pressing them together. Brush the top with the beaten egg for a glossy finish and sprinkle with sugar.
Step 6: Bake in the preheated oven for 30-35 minutes or until the crust turns golden brown.
Step 7: Remove from the oven and let the dessert cool for at least 30 minutes before cutting into squares.
Step 8: Garnish each square with chopped pistachios, extra chocolate chips, and a maraschino cherry before serving.

Tips & Variations

For a dairy-free option, substitute the ricotta with a plant-based cream cheese or firm tofu blended smooth.
Skip the cinnamon for a more traditional cannoli taste or add a pinch of nutmeg for extra warmth.
Try mixing in orange zest into the filling for a bright, citrusy twist.
If you prefer a homemade crust, use your favorite pie dough recipe to add a personal touch.

Storage

Store leftover cannoli squares in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best texture. Reheat gently in a low oven if desired, but avoid microwaving to keep the crust crisp.

How to Serve

Two square dessert bars stacked on a white plate, each having three layers: a golden-brown crumbly top and bottom layer, and a thick white creamy middle layer filled with small chocolate chips. The top surface is dusted with powdered sugar and decorated with scattered dark chocolate chips and chopped green pistachios. The white plate sits on a white marbled surface, with soft warm lights blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these squares ahead of time?

Yes, you can prepare the filling and assemble the squares a few hours in advance, then refrigerate until ready to bake. Bake just before serving for the freshest result.

What can I use instead of maraschino cherries?

Fresh berries, like raspberries or sliced strawberries, make a delicious and colorful alternative to maraschino cherries for decoration.

Classic Cannoli Squares That Will Wow Your Taste Buds Recipe

Print Recipe

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4.8 from 116 reviews

Classic Cannoli Squares offer a delightful twist on the traditional cannoli, combining creamy ricotta filling with chocolate chips and aromatic vanilla in an easy-to-make square pie format. These squares feature a luscious ricotta mixture sandwiched between flaky pie crusts, baked to a golden perfection, then topped with crunchy pistachios and vibrant maraschino cherries for a sweet, crunchy finish that will wow your taste buds.

Author: Marco
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 9 squares 1x
Category: Dessert
Method: Baking
Cuisine: Italian-American

Ingredients

Scale

Ricotta Filling

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)

Pie Crust & Toppings

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

Prepare the Ricotta Filling: In a mixing bowl, combine 2 cups of ricotta cheese, 1 cup of powdered sugar, 1 teaspoon of vanilla extract, ½ teaspoon of cinnamon, and ½ cup of mini chocolate chips. Whisk until the mixture is smooth and creamy, ensuring all ingredients are fully incorporated.
Preheat the Oven: Set your oven to 375°F (190°C) to ensure it reaches the proper temperature for baking the cannoli squares evenly and achieving a golden crust.
Line the Baking Dish: Unroll one of the pre-made pie crusts and gently press it into a 9×9-inch baking dish, making sure the crust covers the bottom and edges evenly without tearing.
Fill the Crust: Spoon the smooth ricotta mixture evenly over the prepared pie crust in the baking dish, spreading it out to cover the surface in an even layer.
Add the Top Crust: Place the second pie crust over the ricotta filling, carefully sealing the edges to encase the filling completely. Use your fingers or a fork to pinch the edges firmly together.
Apply Egg Wash and Sugar: Beat the large egg and brush it generously over the top crust to give it a shiny, golden finish once baked. Then, sprinkle sugar evenly on top to add a sweet crunch after baking.
Bake the Squares: Place the baking dish in the preheated oven and bake for 30-35 minutes or until the crust turns a beautiful golden brown and looks crisp.
Cool and Garnish: Allow the baked cannoli squares to cool completely for at least 30 minutes before cutting. Once cooled, sprinkle the chopped pistachios and extra chocolate chips on top, and decorate with maraschino cherries for a colorful, tasty finish.

Notes

Use whole milk ricotta cheese for the creamiest texture and best flavor.
Substitute powdered sugar with coconut sugar for a healthier alternative.
Omit cinnamon if you prefer the classic pure ricotta cannoli flavor.
Ensure the pie crusts are not torn when laying them into the baking dish to prevent leaking of the filling.
Letting the squares cool completely before cutting helps them hold their shape better.
For a nut-free version, omit the pistachios and decorate with extra chocolate chips or fresh fruit.

Keywords: cannoli squares, ricotta dessert, easy cannoli recipe, chocolate chip dessert, Italian dessert squares, baked cannoli