Name: Easy Ricotta Cannoli Squares Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 25 min
Cuisine: Italian
Ingredients: 2 cups Ricotta Cheese (whole milk), strained if watery; 1 cup Powdered Sugar or substitute with coconut sugar; 1 tsp Vanilla Extract; 1/2 tsp Cinnamon; 1/2 cup Mini Chocolate Chips; 2 sheets Pre-made Pie Crusts (or use homemade for extra buttery flavor); 1 large Egg (for brushing top crust); 1 tbsp Sugar (for sprinkling on top); 2 tbsp Chopped Pistachios; 4 pieces Maraschino Cherries; 2 tbsp Extra Mini Chocolate Chips (for topping)

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The Heart of Easy Ricotta Cannoli Squares Recipe

I absolutely adore moments when a dessert feels like a warm hug on a plate. The Easy Ricotta Cannoli Squares Recipe captures that perfectly — it’s like all the best parts of a classic cannoli wrapped up in an easy, shareable square. Whenever I make this, the kitchen warms with the scent of vanilla and cinnamon, inviting you to relax and enjoy the process as much as the treat itself. You’ll notice how the silky ricotta filling contrasts with the crisp-edged, buttery crust beneath. Beautifully caramelized on top with a sprinkle of sugar, this dessert is simple yet striking. Whether for a casual weekday dinner or a special occasion, it’s a confident crowd-pleaser that effortless feels homemade and special. Once you get familiar with this recipe, you’ll find it’s a delightful canvas — perfect for experimenting or just sticking to the classic version that never disappoints. Let’s dive in and bring a little slice of Italy right into your kitchen!

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Why This Recipe Shines

Flavor balance: Cozy, bright, and layered — never flat.
Beginner tested: Clear steps with real-life timing cues.
Customize-friendly: Works with pantry swaps and add-ins.
Make ahead approved: Holds texture and flavor beautifully.

Ingredient Breakdown

Flat lay of whole milk ricotta cheese in a simple white ceramic bowl, a small white bowl of powdered sugar, a small white bowl of vanilla extract, a small white bowl of ground cinnamon, mini chocolate chips scattered neatly on the surface, two sheets of pale golden pre-made pie crusts stacked side by side, one large whole uncracked brown egg, a small white bowl of granulated sugar, chopped green pistachios arranged in a small white bowl, four glossy red maraschino cherries placed in a white ceramic dish, extra mini chocolate chips in a small white bowl, all ingredients evenly spaced with perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 1:1 --v 7 --p m7354639359234015250 — Easy Ricotta Cannoli Squares, ricotta dessert recipes, Italian dessert ideas, quick dessert squares, caramelized ricotta sweets

Ricotta Cheese: The creamy base; whole milk ricotta is best for fullness. If watery, draining with cheesecloth for 30 minutes avoids sogginess.
Powdered Sugar: Delivers smooth sweetness; substitute with coconut sugar for a caramel edge though texture changes slightly.
Vanilla Extract: Adds warmth and depth — pure vanilla gives the best aroma.
Cinnamon: Provides that gentle spicy note that complements chocolate beautifully.
Mini Chocolate Chips: Tiny bursts of semi-sweet surprise — alternatives like mini white chocolate chips or chopped dark chocolate are delicious swaps.
Pre-made Pie Crusts: For convenience, but homemade crusts yield a richer, buttery crunch if you prefer.
Egg for Brushing: Gives the top crust a golden sheen and helps sugar sparkle after baking.
Sugar for Sprinkling: Adds a delicate crunch and caramelization on top.
Optional Garnishes: Chopped pistachios bring color and crunch; maraschino cherries brighten presentation; extra chocolate chips add extra pockets of sweetness.

Before You Begin

A quick preparation routine sets you up for smooth sailing. Start by straining your ricotta if you notice it’s watery — a little patience here ensures a silky filling, not a runny one. Get your ingredients measured and lined up (mise en place always saves time!). Don’t forget to preheat your oven to 375°F (190°C) — a properly heated oven means a flaky crust and even browning, which is key for that perfect crisp bite.

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What You’ll Need

Essential tools to make Easy Ricotta Cannoli Squares Recipe easy and enjoyable — plus optional upgrades if you love efficiency.

How to Make Easy Ricotta Cannoli Squares Recipe

This image shows two square layers of a dessert stacked on a white plate, placed on a white marbled surface. Each layer has a golden brown flaky pastry on the top and bottom, with a thick, white cream filling in the middle that is studded with small dark chocolate chips. The top pastry layer is sprinkled with green pistachio nuts and a dusting of powdered sugar. Some chocolate chips and pistachios are scattered around the plate. The overall look is rich and textured, with the contrast of white cream and dark chips standing out. photo taken with an iphone --ar 1:1 --v 7 — Easy Ricotta Cannoli Squares, ricotta dessert recipes, Italian dessert ideas, quick dessert squares, caramelized ricotta sweets

1. Combine Filling Ingredients: In a large bowl, whisk together ricotta cheese, powdered sugar, vanilla extract, cinnamon, and mini chocolate chips until smooth and creamy. If your ricotta feels too wet, straining it beforehand with a fine mesh or cheesecloth for about 30 minutes prevents sogginess in the final dessert. The mixture should feel silky and thick, not runny.

2. Preheat Your Oven: Set your oven to 375°F (190°C). This consistent temperature encourages a flaky, tender crust with a beautifully golden top. A well-preheated oven also means quicker baking and less chance of underdone centers.

3. Press in the Bottom Crust: Lay one sheet of pie crust into a parchment-lined 9×9-inch baking dish. Gently press it to cover all edges and corners evenly; this creates a sturdy base that will hold your luscious filling without leaking.

4. Spread the Filling: Gently spoon the ricotta mixture over the crust. Use a spatula to smooth it evenly but leave about a 1/2-inch edge clear for sealing later. The creamy layer should coat the crust nicely without bulging or spilling.

5. Add Top Crust and Seal: Carefully lay the second pie crust on top of the ricotta. Fold the edges inward and press firmly to seal by pinching or running a fork around the edges — this keeps every bite intact during baking. Then, brush the top with the beaten egg for a golden finish. Sprinkle with sugar for that classic caramelized crunch.

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Pro-Level Pointers

Watch the color of your top crust closely after 20 minutes — if it’s browning too fast, gently cover with foil to avoid burning while the filling sets perfectly. Also, let your squares cool fully before slicing to firm up the ricotta layer, or chill them for a silkier texture and cleaner cuts.

6. Bake Until Golden: Place the baking dish on the middle rack and bake for 30 to 35 minutes. Look for a crisp, golden-brown top and caramelized sugar sparkle. You’ll also smell that inviting aroma of warm spices and baked pastry filling your kitchen — a sure sign it’s nearly done.

7. Cool Before Serving: Allow the cannoli squares to cool for at least 30 minutes at room temperature. This waiting step helps the filling set so each square maintains its shape when sliced. Serve chilled for a denser creamy texture, or at room temperature if you love a softer, silkier bite. Don’t forget to top with your optional garnishes like chopped pistachios, maraschino cherries, or extra chocolate chips for a colorful finish.

Creative Variations for Easy Ricotta Cannoli Squares Recipe

Easy Ricotta Cannoli Squares Recipe - Article Image 2 — Easy Ricotta Cannoli Squares, ricotta dessert recipes, Italian dessert ideas, quick dessert squares, caramelized ricotta sweets

Citrus Zest Boost: Mix in a teaspoon of grated orange or lemon zest for a bright, aromatic twist that complements the cinnamon beautifully.
Nutty Crunch: Fold in chopped toasted hazelnuts or almonds instead of chocolate chips for an extra layer of texture.
Berry Delight: Add fresh or frozen finely chopped strawberries or blueberries for a seasonal fruity burst inside.
Vegan Friendly: Use vegan ricotta alternatives and substitute egg wash with a plant-based milk and maple syrup glaze for that golden sheen.
Spiced Up: Experiment with warm spices like nutmeg or cardamom for a cozy, fragrant spin.
Mini Portions: Make individual cannoli squares in a muffin tin lined with crust for perfect party bites.

Storage, Freezing & Reheating

Refrigeration: Store cooled cannoli squares covered in the fridge for up to 3 days — the crust stays crisp-edged while the filling remains creamy.
Freezing: Wrap squares tightly in plastic wrap and foil, freeze for up to 1 month. Thaw overnight in the fridge before serving.
Reheating: Warm gently in a 300°F (150°C) oven for 5-7 minutes to refresh the crust’s crispness without melting the filling.
Serving Tip: Enjoy chilled or bring to room temp for softer filling texture. Adding garnishes fresh before serving keeps presentation crisp and vibrant.