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Cannoli Squares

Cannoli Squares

Delicious Cannoli Squares are an easy Italian dessert that combines a creamy filling with flaky crust, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 12 squares
Course: Dessert
Cuisine: Italian
Calories: 260
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 2 cups Ricotta Cheese (whole milk) strain if watery
  • 1 cup Powdered Sugar
  • 1 tsp Vanilla Extract
  • 1/2 tsp Cinnamon
  • 1/2 cup Mini Chocolate Chips
Crust
  • 2 sheets Pre-made Pie Crusts
  • 1 large Egg for brushing top crust
  • 1 tbsp Sugar for sprinkling on top
Optional Toppings
  • 2 tbsp Chopped Pistachios optional
  • 4 pieces Maraschino Cherries optional
  • 2 tbsp Extra Mini Chocolate Chips for topping, optional

Equipment

  • 9x9-inch baking dish
  • Mixing Bowl
  • whisk
  • Parchment paper
  • Pastry brush

Method
 

Preparation
  1. In a large bowl, combine ricotta cheese, powdered sugar, vanilla extract, cinnamon, and mini chocolate chips. Whisk until smooth and creamy. Strain ricotta beforehand if it’s watery.
  2. Preheat oven to 375°F (190°C).
  3. Press one pie crust into a parchment-lined 9x9-inch baking dish, covering corners evenly.
  4. Spread the ricotta mixture evenly over the crust, leaving a small edge clear for sealing.
  5. Lay the second pie crust on top, seal edges by pinching or using a fork. Brush with beaten egg and sprinkle sugar on top.
  6. Bake for 30–35 minutes until golden brown and crisp. Cover with foil if browning too quickly.
  7. Cool for at least 30 minutes before slicing. Serve chilled or at room temperature. Garnish with pistachios, cherries, or chocolate chips if desired.

Nutrition

Serving: 1squareCalories: 260kcalCarbohydrates: 27gProtein: 8gFat: 13g

Notes

Feel free to customize your Cannoli Squares with mascarpone or add fruit zest for unique flavors. Store leftovers tightly wrapped in the refrigerator for up to three days and reheat in a preheated oven.

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