Classic Cannoli Squares — One of the Best Italian Desserts
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 9–12 cannoli squares 1x
- Category: Dessert
- Cuisine: Italian
Ingredients
Scale
Filling
- 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)
Crust
- 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)
Optional toppings
- Chopped pistachios
- Maraschino cherries
- Extra chocolate chips
Instructions
- Make the filling: In a bowl, stir together the ricotta, powdered sugar, vanilla, and cinnamon until the mixture is smooth. Fold in the mini chocolate chips last.
- Heat the oven: Preheat to 375°F (190°C).
- Line the pan with crust: Fit one sheet of pie dough into a 9×9-inch baking pan, pressing it gently to cover the bottom and up the sides. Trim or patch as needed.
- Add the filling: Spread the ricotta mixture evenly over the prepared crust, smoothing the surface with a spatula.
- Top with the second crust: Roll out the second crust and place it over the filling. Crimp or press the edges to seal. Brush the top with the beaten egg and sprinkle with the tablespoon of sugar.
- Bake: Place the pan in the oven and bake until the pastry is golden and set, about 30–35 minutes.
- Cool and serve: Allow the baked squares to cool for at least 30 minutes so the filling firms up, then slice into squares. Garnish with chopped pistachios, cherries, or extra chips as desired.