Cannoli Squares made their debut in my kitchen on a spring afternoon while helping organize the dessert table for my cousin’s baby shower. The theme was garden-inspired, filled with blooming centerpieces, lemony drinks, and pastel tablecloths.
I was in charge of bringing a handheld treat that felt special but didn’t require forks or refrigeration. My neighbor Grace had once mentioned an oven-baked twist on cannoli that didn’t involve frying just flaky pastry and creamy ricotta. I remembered that as I pulled out a pack of pie crusts from the fridge and a tub of whole milk ricotta from the grocery bag.
Later that week, I brought a second batch of these Cannoli Squares to a retirement luncheon at our local community center. I arranged them on a white platter next to a bowl of pistachios and a few maraschino cherries for color. A retired math teacher took a bite and raised her eyebrows with delight.
Another person politely tucked one in a napkin for “later,” only to return ten minutes later for another. These squares disappeared faster than I expected, and the crispy crust with the creamy center turned out to be just the kind of texture people couldn’t resist.
The third time I made them was during a weekend baking afternoon with my teenage niece, who wanted to surprise her mom with something sweet but not too fussy. We took turns pressing dough into the pan and swirling chocolate chips through the filling.
The smell of cinnamon and vanilla filled the kitchen as we waited for the top to turn golden. Cannoli Squares have now earned their place as a go-to shareable dessert in our family gatherings.
Short Description
Cannoli Squares are a creamy, cinnamon-kissed ricotta dessert layered between flaky pie crust and dotted with mini chocolate chips perfect for slicing and sharing.
Key Ingredients
For the Cannoli Filling
- 15 ounces ricotta cheese (whole milk or low-fat)
- 1 cup powdered sugar (or coconut sugar for a lighter option)
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ½ cup mini chocolate chips (dark chocolate preferred)
For the Cannoli Crust
- 1 package (14 ounces) pre-made pie crusts
- 1 egg, beaten
- 1 tablespoon sugar
Optional Garnishes
- Chopped pistachios
- Maraschino cherries
- Extra chocolate chips
Tools Needed
- 9×9 inch baking dish
- Mixing bowl
- Whisk or spoon
- Spatula
- Pastry brush
- Sharp knife
- Wire cooling rack
Cooking Instructions
Step 1: Prepare the Filling
In a mixing bowl, combine ricotta cheese, powdered sugar, vanilla extract, cinnamon, and mini chocolate chips. Stir until smooth and creamy.
Step 2: Preheat the Oven
Set the oven to 375°F (190°C) and allow it to fully preheat while assembling the crust.
Step 3: Press the Bottom Crust
Roll out one pie crust and press it into the bottom of a greased 9×9-inch baking dish, smoothing it evenly into the corners.
Step 4: Add the Filling
Spread the ricotta filling over the bottom crust in an even layer using a spatula.
Step 5: Seal with Top Crust
Roll out the second pie crust and carefully place it on top of the filling. Gently press around the edges to seal.
Step 6: Add Egg Wash and Sugar
Brush the top crust with the beaten egg, then sprinkle with sugar to encourage browning.
Step 7: Bake
Bake for 30 to 35 minutes, until the crust is golden brown and crisp.
Step 8: Cool and Slice
Let the dish cool for at least 30 minutes before slicing into squares. Serve plain or topped with cherries or nuts.
Why You’ll Love This Recipe
Combines traditional cannoli flavors with an easier, oven-baked format
Crispy, flaky crust with a rich, creamy filling
No frying involved
Can be prepped ahead and served chilled or room temperature
Customizable with toppings like nuts, fruit, or chocolate drizzle
Mistakes to Avoid & Solutions
Watery Ricotta
Too much moisture in ricotta can cause soggy crust.
Solution: Use whole milk ricotta and drain excess liquid through cheesecloth if needed.
Uneven Crust Thickness
If the crust is too thick in spots, it can bake unevenly.
Solution: Roll out the dough evenly before pressing into the pan.
Overbaking
Too much time in the oven can dry out the filling.
Solution: Check at 30 minutes and look for a lightly golden top.
Skipping Cooling Time
Slicing too soon will result in messy squares.
Solution: Allow to cool fully for clean, sharp cuts.
Serving and Pairing Suggestions
Serve chilled with a dusting of powdered sugar
Top each square with a cherry or chopped pistachios
Drizzle with dark chocolate sauce
Pair with espresso or cappuccino
Offer on dessert platters for events or showers
Storage and Reheating Tips
Store in an airtight container in the fridge for up to 4 days
Do not freeze, as the filling texture may change
Serve cold or at room temperature—no reheating necessary
Place parchment between stacked layers to prevent sticking
FAQs
1. Can I use homemade pie crust?
Yes, just be sure it’s rolled thin enough for even baking.
2. Can I make it ahead of time?
Absolutely. Make a day ahead and refrigerate until ready to serve.
3. Can I use part-skim ricotta?
You can, but the texture may be less creamy.
4. Are there nut-free alternatives to pistachios?
Yes, try toasted coconut or skip garnishes altogether.
5. Can I make these gluten free?
Use a gluten-free pie crust substitute, and check that your other ingredients are certified gluten free.
Tips & Tricks
For neater slices, wipe your knife clean between each cut
Add a drop of almond extract to enhance the nutty flavor
Use parchment paper to line the baking dish for easy removal
Sprinkle extra chocolate chips on top before baking for extra richness
Recipe Variations
Lemon Cannoli Squares: Add 1 tablespoon lemon zest to the filling and top with lemon glaze.
Pumpkin Spice Twist: Replace cinnamon with pumpkin pie spice and add a few tablespoons of canned pumpkin.
Berry Swirl Version: Drop small dollops of raspberry jam over the filling and lightly swirl before adding the top crust.
Nutella-Stuffed Squares: Spread a thin layer of Nutella over the bottom crust before adding the ricotta filling.
Final Thoughts
Cannoli Squares work beautifully for moments where something creamy, nostalgic, and easy-to-share is needed. Whether it’s for brunch, a celebration, or a cozy family gathering, they balance sweetness with texture in a way that feels both casual and elegant. The pie crust offers crunch, while the filling stays soft and flavorful, laced with cinnamon and chocolate in every bite.
It’s the kind of bake that fits into many moments baked with someone else or alone, served from a tray or packed into a tin. Cannoli Squares continue to earn smiles with their gentle charm and satisfying layers, no fuss, just flavor and a little joy in every square.
Classic Cannoli Squares
Ingredients
For the Cannoli Filling:
- 15 ounces ricotta cheese whole milk or low-fat
- 1 cup powdered sugar or coconut sugar for a lighter option
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ½ cup mini chocolate chips dark chocolate preferred
For the Cannoli Crust:
- 1 package 14 ounces pre-made pie crusts
- 1 egg beaten
- 1 tablespoon sugar
Optional Garnishes:
- Chopped pistachios
- Maraschino cherries
- Extra chocolate chips
Instructions
- Mix ricotta, powdered sugar, vanilla, cinnamon, and mini chocolate chips until smooth and creamy.
- Preheat the oven to 375°F (190°C).
- Roll out one pie crust and press it evenly into a greased 9x9-inch baking dish.
- Spread the ricotta filling evenly over the bottom crust.
- Place the second pie crust on top and gently seal the edges.
- Brush the top crust with beaten egg and sprinkle with sugar.
- Bake for 30–35 minutes until the crust is golden brown.
- Cool at least 30 minutes, then slice into squares and serve.
