Classic Cannoli Squares — One of the Best Italian Desserts

Name: Classic Cannoli Squares — One of the Best Italian Desserts
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 15 oz ricotta cheese (use whole-milk ricotta for extra richness, or part-skim for a lighter result); 1 cup powdered sugar (or substitute coconut sugar if you prefer); 1 tsp vanilla extract; ½ tsp ground cinnamon; ½ cup mini chocolate chips (dark chips add extra depth); 1 (14 oz) package ready-rolled pie crusts (or a homemade shortcrust if you like); 1 egg, beaten (for glazing); 1 Tbsp granulated sugar (for sprinkling); Chopped pistachios; Maraschino cherries; Extra chocolate chips

Posted on January 28, 2026

Plate of Best Italian Desserts — square ricotta-filled cannoli bars topped with chopped pistachios and chocolate chips, a tidy example of Squares Recipes and a crowd-pleasing Dessert For Italian Dinner.

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Best Italian Desserts — Classic Cannoli Squares: a simple, show-stopping twist

If you’re chasing one of the Best Italian Desserts, Classic Cannoli Squares give you all the familiar cannoli flavors—ricotta, vanilla, chocolate—packaged into neat, easy-to-serve squares. They taste indulgent, look polished, and scale beautifully for parties. Ready to make a dessert that feels fancy but actually comes together without drama?

Why this recipe works (and why you’ll love it)

Cannoli are iconic for a reason: crispy shell, creamy ricotta filling, and little pops of chocolate. Turning that into a bar format preserves those elements while solving two problems: messy piping and hostage-level patience for frying shells. Want something you can cut and plate in seconds? This fits the bill.

Family-friendly: Kids love the creamy texture and chocolate chips.
Party-ready: Squares travel, stack, and plate like pros.
Flexible: Make it richer or lighter depending on guests and mood.
Trendy yet classic: Great for Italian Night Desserts or modern menus.

You can call these a comfort dessert or a refined treat—both work.

The Key Ingredients (and Why You Need Them)

Here’s a quick, practical breakdown of the components that make Classic Cannoli Squares sing—no amounts, just the why.

Ricotta (whole-milk or part-skim) — The heart of the filling. Whole-milk ricotta gives a silkier, richer mouthfeel; part-skim keeps calories lower. Tip: Drain excess whey for a thicker, less watery filling.

Powdered sugar — Smooth sweetness that blends without grit. It helps stabilize the ricotta and gives a melt-in-your-mouth texture.

Vanilla & cinnamon — Vanilla rounds and brightens; cinnamon adds a whisper of warmth. Together they recreate that classic Italian pastry profile.

Mini chocolate chips — Little bursts of bitterness and texture. Dark chips deepen the flavor; semisweet are classic.

Pre-made pie crust (or shortcrust) — We use a roll-out crust as an approachable stand-in for fried cannoli shells. It bakes into a crisp, buttery base that contrasts the soft filling.

Egg wash & sugar topping — The egg wash gives a glossy, golden top; a sprinkle of sugar adds sparkle and mild crunch.

Optional garnishes: pistachios, cherries, extra chips — Add visual pop and textural contrast.

These ingredients balance flavor, texture, and practicality—no deep fryer required.

How to Make It

A clean, step-by-step routine so you can hit this in one go. Read it through first, then bake.

Prep the filling. Drain ricotta well (use a fine-mesh sieve or cheesecloth) and stir until smooth. Fold in powdered sugar, vanilla, a pinch of cinnamon, and mini chocolate chips. Taste and tweak—add a touch more sugar or vanilla if it needs balancing. Bold tip: Properly drained ricotta is non-negotiable to avoid a runny filling.
Heat the oven and prep the pan. Preheat to 375°F (190°C). Grease a 9×9-inch pan (or line with parchment). If you use a 9×13 pan for a double batch, bake time will change—be attentive.
Line the base. Unroll pre-made pie crusts or roll your shortcrust out to fit the pan. Press it gently into the bottom, patching edges as needed. Dock lightly with a fork to prevent puffing.
Assemble the layers. Spread the ricotta mixture evenly over the crust, leaving a small border if you plan to seal with a top crust. If you want a lattice or full top, roll the second crust over the filling and crimp the edges. Brush with beaten egg and sprinkle with a tablespoon of sugar for a glossy finish.
Bake until golden. Slide into the oven and bake 30–35 minutes, until the crust is golden and the filling sets. Avoid over-baking; the filling should hold but still feel creamy.
Cool completely. Let it cool in the pan for 30 minutes, then transfer to a rack. Chill at least 2 hours before slicing for clean squares.
Cut & garnish. Slice into uniform squares with a sharp knife. Garnish with chopped pistachios, a dusting of powdered sugar, or halved maraschino cherries—and maybe a few extra chocolate chips.

Bold tip: Chill before cutting—warm filling makes a sloppy cut. Cold results in perfect, professional squares.

Pro tips for perfect results

Drain the ricotta: Place ricotta in a sieve over a bowl for 30–60 minutes. Press gently—no watery filling.
Use quality chocolate: Mini chips melt less and give little pockets of texture. Dark chips add contrast.
Patch crust gaps: Don’t stress over rips. Press extra dough over holes and dock again.
Temperature matters: If your oven runs hot, tent foil to prevent overbrowning while the filling sets.
Make it in stages: Prepare filling a day ahead and bake the crust the day you serve—saves time and improves flavor melding.
Presentation trick: Use a ruler to cut evenly sized squares for a bakery-style look.

These small moves make a big visual and textural difference.

Variations to try

Want to riff on the classic? Go for one (or several):

Mascarpone swap: Replace half the ricotta with mascarpone for a silkier, creamier center—decadent and very Italian.
Citrus lift: Fold in lemon zest or a teaspoon of orange liqueur for brightness.
Chocolate top: Drizzle melted chocolate over each square for an Easy Desserts Chocolate option.
Nutty crunch: Press chopped pistachios into the crust before baking.
Gluten-free: Use a gluten-free roll-out crust or a shortbread base made with GF flour.
Mini squares: Bake in a 9×13 and cut smaller for finger-food servings—perfect for Easy Italian Desserts For A Crowd.

Mix and match ideas depending on the occasion.

Best ways to serve Classic Cannoli Squares

Elegant plating: Place a single square on dessert china, dust with powdered sugar, and add a drizzle of chocolate.
Party platter: Arrange on a tray with small forks or toothpicks—guests can grab-and-go. Great for Squares Recipes boards.
Coffee pairing: Serve with espresso or cappuccino after an Italian dinner. This is a true Dessert For Italian Dinner moment.
Holiday table: These work as Italian Thanksgiving Desserts—they add variety alongside pies and tarts.
Gift boxes: Put three squares in a small box for hostess gifts or edible favors.

Presentation elevates a simple dessert to a memorable finale.

Storage & make-ahead

Refrigerate: Store in an airtight container for up to 3 days. The filling keeps well chilled.
Freeze: Individually wrap squares and freeze up to 2 months. Thaw overnight in the fridge.
Assemble ahead: Make the filling a day early and refrigerate; fresh assembly yields the best crust texture.

Quick tip: Avoid freezing with fresh garnishes (nuts, cherries). Add those after thawing.

Healthier swaps and dietary notes

Looking for lighter versions?

Part-skim ricotta lowers fat without losing the classic texture.
Coconut sugar or powdered erythritol can replace powdered sugar if you want lower glycemic impact.
Whole-wheat crust adds fiber, though texture changes slightly.

These swaps keep the spirit of cannoli while fitting dietary goals.

FAQs

Can I use cottage cheese instead of ricotta?

You can, but blend cottage cheese until smooth to avoid lumps. Ricotta stays truer to the original taste.

Do I need to use pre-made pie crust?

No—homemade shortcrust works beautifully. Pre-made saves time; homemade adds flavor control.

How do I avoid a soggy crust?

Drain ricotta thoroughly and bake until the filling sets. A quick blind-bake of the crust for 5–7 minutes also helps.

Can these be made vegan?

Use vegan cream cheese or cashew-based ricotta and a vegan crust. Flavor will shift but still be tasty.

Are these suitable for a crowd?

Absolutely—this recipe scales and stores well, making it ideal for Easy Italian Desserts For A Crowd.

Why Classic Cannoli Squares belong on your menu

These bars bridge tradition and convenience. They deliver the creamy, chocolatey notes we crave from cannoli but in a tidy, sliceable format. They work for intimate dinners, buffet-style parties, and seasonal gatherings. Whether you’re curating a list of Very Good Desserts or compiling Easy International Desserts to broaden your repertoire, these squares are a smart, delicious addition.

They also show versatility: swap flavors, dress them up for holiday spreads, or keep them simple for a weekday treat. And yes—people will ask for the recipe.

Final thoughts

Classic Cannoli Squares offer an elegant, approachable way to serve an iconic Italian flavor profile. They’re practical to make, easy to present, and delicious to eat. If you’re planning an Italian Night Desserts menu, need a standout Dessert For Italian Dinner, or want a reliable Squares Recipes option for gatherings, these squares fit the brief.

Ready to make them? Gather your ricotta, preheat your oven, and get ready to wow guests with a dessert that tastes like tradition but behaves like a modern classic. If you try this recipe, drop a note below—I’d love to hear how you dressed them up or scaled them for a crowd. Buon appetito!

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