Description
Classic Cannoli Squares combine the creamy sweetness of ricotta cheese with mini chocolate chips and a hint of cinnamon, all encased within flaky pie crust. This easy-to-make dessert is perfect for gatherings or a special treat, offering the beloved flavors of traditional cannoli in a convenient square form.
Ingredients
Scale
Filling
- 2 cups whole-milk ricotta cheese (drained if very watery)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ cup mini chocolate chips
Crust and Topping
- 2 pre-made pie crusts (for a 9×9-inch baking dish)
- 1 large egg (for egg wash)
- Sugar (for sprinkling on top)
- Optional garnishes: ¼ cup chopped pistachios, 3 maraschino cherries, extra chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking the squares.
- Prepare the Filling: In a mixing bowl, whisk together the ricotta cheese, powdered sugar, vanilla extract, ground cinnamon, and mini chocolate chips until the mixture is smooth and all ingredients are thoroughly combined.
- Line the Baking Dish: Press one of the pie crusts evenly into a 9×9-inch baking dish, making sure it fits snugly by pressing it into the corners and against the sides.
- Add the Filling: Spread the prepared ricotta filling evenly over the bottom pie crust, taking care to leave a small border around the edges to prevent spilling during baking.
- Top with Second Crust: Place the second pie crust over the filling, then seal the edges by crimping them together with your fingers or a fork to lock in the filling.
- Apply Egg Wash and Sugar: Beat the large egg and brush it evenly over the top crust to create a golden finish. Then, sprinkle a generous layer of sugar over the top for added sweetness and texture.
- Bake: Place the baking dish in the preheated oven and bake for 30 to 35 minutes, or until the crust turns a beautiful golden brown and the filling is gently bubbling.
- Cool: Remove from the oven and let the cannoli squares cool for at least 30 minutes. This step helps the filling set properly for clean slicing.
- Serve and Garnish: Cut into squares and serve either warm or chilled. Optionally, garnish with chopped pistachios, maraschino cherries, or extra mini chocolate chips to enhance presentation and flavor.
Notes
- Drain the ricotta cheese if it is too watery to avoid a runny filling.
- Press pie crusts firmly and seal edges well to prevent filling from leaking during baking.
- Allow the dessert to cool before cutting to ensure neat slices.
- Store leftovers covered in the refrigerator for up to 3 days.
- For a nut-free version, omit the pistachio garnish.
