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Easy Classic Cannoli Squares Recipe with Creamy Ricotta Filling

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A quick and easy dessert that captures the classic cannoli flavors in a convenient square form with a creamy ricotta filling and a flaky baked base.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour, sifted
  • ¼ cup (50 g) granulated sugar
  • ½ cup (115 g) unsalted butter, cold and cubed
  • 1 large egg yolk, room temperature
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 1 ½ cups (375 g) whole milk ricotta cheese, well drained
  • ¾ cup (90 g) powdered sugar, sifted
  • 2 tsp vanilla extract
  • ¼ cup mini chocolate chips (optional)
  • 1 tsp orange zest (optional)
  • Powdered sugar for dusting
  • Chopped pistachios or toasted almonds (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
  2. In a medium bowl, whisk together 1 ½ cups all-purpose flour, ¼ cup granulated sugar, and ¼ tsp salt.
  3. Add ½ cup cold, cubed unsalted butter. Use a pastry cutter or fingertips to rub the butter into the flour mixture until it resembles coarse crumbs about the size of small peas.
  4. Mix in 1 egg yolk and 1 tsp vanilla extract until the dough just starts to come together. It will be crumbly but should hold when pressed. Do not overwork.
  5. Press the dough evenly into the bottom of the lined pan to about ¼ inch (6 mm) thickness.
  6. Bake the base for 18-20 minutes or until golden around the edges. Let it smell buttery and look set but not deeply browned.
  7. While the base bakes, place 1 ½ cups well-drained whole milk ricotta in a bowl. Add ¾ cup sifted powdered sugar and 2 tsp vanilla extract. Beat with an electric mixer or whisk vigorously until smooth and creamy, about 3-4 minutes.
  8. Fold in ¼ cup mini chocolate chips and 1 tsp orange zest if using. Taste and adjust sweetness if needed.
  9. Once baked, let the crust cool completely in the pan on a wire rack for about 30 minutes.
  10. Spread the ricotta filling evenly over the cooled crust using a spatula and smooth the surface gently.
  11. Cover the pan with plastic wrap and refrigerate for at least 2 hours or overnight to let the filling set and flavors meld.
  12. Lift the dessert out using the parchment overhang. Cut into 9 or 12 squares with a sharp knife.
  13. Dust generously with powdered sugar and sprinkle nuts if desired before serving.

Notes

Do not overwork the dough to avoid a tough crust. Drain ricotta well to prevent a runny filling. Use a silicone spatula for spreading the filling smoothly. Chill the dessert for at least 2 hours before cutting for best results. Warm knife blade under hot water and dry before slicing for clean cuts. The base can be prepared the night before and assembled the next day. Variations include adding cocoa powder to the crust, nuts, or spices like cinnamon. For gluten-free, substitute almond or oat flour and use vegan ricotta for dairy-free options.

Nutrition

Keywords: cannoli squares, ricotta filling, easy dessert, Italian dessert, creamy ricotta, baked cannoli, quick dessert, crowd-pleaser

Find it online: https://bouncybowl.com/easy-classic-cannoli-squares-recipe-with-creamy-ricotta-filling-perfect-for-desserts/