Classic Cannoli Squares Recipe
This Classic Cannoli Squares Recipe transforms the flavours of traditional Italian cannoli into easy-to-slice dessert bars made with a buttery baked crust and a creamy ricotta filling studded with chocolate chips—perfect for parties, holidays, and make-ahead entertaining.
Ingredients
For the Crust:
- 1 cup unsalted butter cold and cubed
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
For the Cannoli Filling:
- 2 cups whole-milk ricotta cheese well-drained
- 1 cup mascarpone cheese room temperature
- ¾ –1 cup powdered sugar sifted (to taste)
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon optional
- Zest of 1 orange optional but recommended
- ½ cup mini chocolate chips
Optional Toppings:
- Chopped pistachios
- Extra mini chocolate chips
- Powdered sugar for dusting
- Melted chocolate for drizzling
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the sides.
- In a large bowl, cream the cold butter and granulated sugar until lightly combined and crumbly.
- Add the eggs and vanilla extract; mix until incorporated.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the butter mixture to form a soft dough.
- Reserve about ½ cup of the dough for topping. Press the remaining dough evenly into the prepared pan.
- Bake the crust for 15–18 minutes, until lightly golden around the edges. Remove and let cool completely.
- While the crust cools, prepare the filling. In a mixing bowl, beat the drained ricotta and mascarpone until smooth.
- Add powdered sugar, vanilla, cinnamon, and orange zest. Mix until creamy and well combined.
- Gently fold in the mini chocolate chips.
- Spread the cannoli filling evenly over the cooled crust.
- Crumble the reserved dough over the filling or sprinkle with pistachios or chocolate chips.
- Refrigerate for at least 2 hours (or overnight) until fully set.
- Slice into squares, dust with powdered sugar, and drizzle with melted chocolate if desired before serving.
Notes
- Ricotta Tip: Always drain ricotta thoroughly to prevent a watery filling.
- Storage: Store cannoli squares in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze uncut bars for up to 2 months; thaw overnight in the refrigerator.
- Variations: Add chopped pistachios to the filling, swap orange zest for lemon, or omit chocolate chips for a more traditional ricotta flavour.
- Serving Tip: Serve chilled for clean slices and the best texture.