Classic Cannoli Squares Recipe

Introduction

Classic Cannoli Squares bring the beloved flavors of traditional cannoli into an easy-to-make layered dessert. With a buttery crust and creamy ricotta filling studded with chocolate chips, this treat is perfect for gatherings or a delightful homemade indulgence.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup powdered sugar (for crust)
• 1/2 cup unsalted butter, softened
• 16 oz ricotta cheese, drained
• 1/2 cup powdered sugar (for filling)
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon (optional)
• 1/3 cup mini chocolate chips
• Powdered sugar for dusting
• Extra chocolate chips or melted chocolate for garnish (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper to ensure easy removal of the squares.
2. Step 2: In a bowl, combine the flour and 1/2 cup powdered sugar. Cut in the softened butter until the mixture becomes crumbly. Press this evenly into the prepared pan to form the crust.
3. Step 3: Bake the crust in the preheated oven for 15–18 minutes, or until it turns lightly golden. Remove from the oven and let it cool completely.
4. Step 4: Prepare the filling by beating the drained ricotta cheese with 1/2 cup powdered sugar, vanilla extract, and cinnamon (if using) until smooth and creamy. Gently fold in the mini chocolate chips.
5. Step 5: Once the crust is fully cooled, spread the ricotta mixture evenly over the crust. Use a spatula to smooth the top for an even layer.
6. Step 6: Refrigerate the squares for at least 2 hours to allow the filling to set, which makes slicing easier.
7. Step 7: Before serving, dust the top with powdered sugar or drizzle with melted chocolate. You can also sprinkle extra chocolate chips on top for added texture and flavor.
8. Step 8: Use the parchment paper to lift the dessert out of the pan. Cut into 12 equal squares and serve chilled.

Tips & Variations

• For a richer filling, try substituting part of the ricotta with mascarpone cheese.
• Drain the ricotta well by placing it in a fine mesh sieve lined with cheesecloth to avoid a watery filling.
• Add a splash of orange zest or a tablespoon of limoncello to the ricotta mixture for a citrus twist.
• Use mini white chocolate chips or chopped pistachios instead of mini chocolate chips for variety.

Storage

Store the cannoli squares covered in the refrigerator for up to 3 days. They are best enjoyed chilled. To reheat slightly, let them sit at room temperature for 10 minutes, but avoid microwaving as it may affect the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crust gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures 1:1. Ensure the blend contains xanthan gum or add it separately for structure.

How do I prevent the ricotta filling from being watery?

Drain the ricotta cheese thoroughly by placing it in a fine sieve lined with cheesecloth over a bowl and letting it sit for at least 30 minutes. This reduces excess moisture and results in a creamier filling.

Classic Cannoli Squares Recipe

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Classic Cannoli Squares combine a tender, buttery crust with a creamy ricotta filling infused with vanilla and cinnamon, studded with mini chocolate chips. Perfectly chilled and dusted with powdered sugar or drizzled with chocolate, these easy no-bake dessert squares capture the beloved flavors of traditional cannoli in a convenient bar form.

• Author: rami
• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Total Time: 2 hours 38 minutes
• Yield: 12 squares 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

For the Crust

• 1 1/2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1/2 cup unsalted butter, softened

For the Ricotta Filling

• 16 oz ricotta cheese, drained
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon (optional)
• 1/3 cup mini chocolate chips

For Garnish

• Powdered sugar for dusting
• Extra chocolate chips or melted chocolate drizzle (optional)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper to allow for easy removal of the bars later.
2. Make Crust: In a bowl, mix the all-purpose flour and powdered sugar. Cut in the softened unsalted butter until the mixture becomes crumbly. Press this mixture evenly into the prepared pan to form the crust base.
3. Bake Crust: Bake the crust in the preheated oven for 15 to 18 minutes, or until it turns lightly golden brown. Remove from the oven and allow it to cool completely before adding the filling.
4. Prepare Ricotta Filling: In a separate bowl, beat together the drained ricotta cheese, powdered sugar, vanilla extract, and optional cinnamon until smooth and creamy. Gently fold in the mini chocolate chips, distributing them evenly throughout the mixture.
5. Spread Filling: Once the crust has fully cooled, spread the ricotta filling evenly over the crust layer using a spatula. Smooth the top for an even layer.
6. Chill Squares: Refrigerate the assembled cannoli squares for at least 2 hours. This chilling step helps the filling set, making it easier to slice.
7. Optional Garnish: Before serving, dust the top of the squares with powdered sugar, drizzle melted chocolate over them, or sprinkle extra mini chocolate chips for added decoration and flavor.
8. Slice and Serve: Lift the set squares from the pan using the parchment paper. Cut into 12 equal squares and serve chilled for the best texture and flavor.

Notes

• Make sure to drain the ricotta cheese well to avoid a watery filling.
• Chilling time can be extended up to overnight for firmer squares.
• For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
• Store leftovers covered in the refrigerator for up to 3 days.
• The optional cinnamon adds a warm spice note but can be omitted if preferred.

Keywords: Cannoli squares, ricotta dessert, Italian dessert bars, easy cannoli recipe, baked cannoli, chocolate chip dessert