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Easy Ricotta Cannoli Squares Recipe

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4.7 from 125 reviews

Delight in these easy-to-make Cannoli Squares, a simplified twist on the classic Italian dessert featuring a creamy ricotta filling spiced with cinnamon and studded with mini chocolate chips, all encased in a flaky, buttery pie crust. Perfect for an elegant dessert or casual treat.

Ingredients

For the Filling

  • 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

For the Crust

  • 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)

Optional Garnishes

  • 2 tbsp Chopped Pistachios
  • 4 pieces Maraschino Cherries
  • 2 tbsp Extra Mini Chocolate Chips (for topping)

Instructions

  1. Prepare the Filling: In a large bowl, combine ricotta cheese, powdered sugar, vanilla extract, cinnamon, and mini chocolate chips. Whisk until smooth and creamy. Be sure to strain the ricotta if it is watery to prevent a soggy crust.
  2. Preheat Oven: Set your oven to 375°F (190°C) to ensure even baking and a flaky, golden crust by the time the dessert is finished.
  3. Form the Base Crust: Press one sheet of pie crust evenly into a parchment-lined 9×9-inch baking dish, making sure to cover all corners to form a solid base for the filling.
  4. Add the Filling: Evenly spread the ricotta mixture over the prepared crust, leaving a small edge clear around the sides for sealing with the top crust.
  5. Seal with Top Crust: Lay the second pie crust sheet on top of the filling carefully. Seal the edges by pinching or pressing with a fork to prevent filling from leaking out. Brush the top with beaten egg and sprinkle sugar evenly for a sweet, shiny finish.
  6. Bake: Place the dish in the oven and bake for 30 to 35 minutes until the crust is golden brown and crisp. If the crust is browning too quickly, cover loosely with foil to avoid burning.
  7. Cool and Garnish: Allow the dessert to cool for at least 30 minutes before slicing to let the filling set. Serve chilled or at room temperature, garnished with chopped pistachios, maraschino cherries, and extra mini chocolate chips if desired.

Notes

  • Straining the ricotta cheese is essential to remove excess moisture and achieve a creamy filling that doesn’t make the crust soggy.
  • Use chilled pie crust dough for easier handling and a flakier texture.
  • If you prefer a less sweet dessert, adjust the powdered sugar to taste or use a natural sugar substitute.
  • Cover with foil if the top begins to brown too fast during baking to avoid burning.
  • Allow the dish to cool completely before slicing for clean, neat squares.

Find it online: https://forkvista.com/easy-ricotta-cannoli-squares-recipe/