Classic Cannoli Squares

Every year, my neighborhood puts on a spring block party that’s equal parts chaos and charm. There’s always someone stringing up balloons in the wind, kids darting through chalk-drawn obstacle courses, and folding tables groaning under the weight of homemade dishes.

This year, I wanted to bring something that didn’t just blend into the buffet line but actually made people stop, ask questions, and then sneak back for seconds. That’s where the idea for Cannoli Squares came in.

Aria, our local florist with a weakness for chocolate and a sharp eye for flaky crusts, spotted them first. “Wait, are those cannoli in square form?” she asked before I could even finish setting the tray down.

Within minutes, a small crowd had formed. I watched grown men gingerly pick theirs up like treasures, powdered sugar dusting their fingers and grins spreading wide.

These Cannoli Squares are a playful twist on the classic Sicilian treat layered with creamy ricotta, a touch of cinnamon, and bittersweet chocolate chips, all wrapped between buttery pie crusts and baked to golden bliss.

It’s a recipe that travels well, slices cleanly, and fits in the hand of a toddler or a tuxedo-clad neighbor alike.

Short Description

Flaky Cannoli Squares are a baked twist on the traditional Italian dessert, featuring creamy ricotta filling between two golden pie crusts, finished with a sweet crunch and optional toppings.

Key Ingredients

For the Filling:

• 15 ounces ricotta cheese (whole milk or low-fat)
• 1 cup powdered sugar or coconut sugar
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• ½ cup mini dark chocolate chips

For the Crust:

• 1 package (14 ounces) pre-made pie crusts (2 crusts total)
• 1 egg, beaten
• 1 tablespoon sugar

Optional Garnishes:

• Chopped pistachios
• Maraschino cherries
• Extra chocolate chips

Tools Needed

• 9×9-inch baking dish
• Mixing bowl
• Rubber spatula
• Pastry brush
• Sharp knife or pastry cutter
• Cooling rack

Cooking Instructions

Step 1: Mix the Filling
In a mixing bowl, stir together ricotta cheese, powdered sugar, vanilla extract, cinnamon, and chocolate chips until smooth and evenly blended. Chill while prepping crust.

Step 2: Preheat the Oven
Set oven to 375°F (190°C). Lightly grease your 9×9-inch baking dish.

Step 3: Layer the Crust
Unroll one pie crust and press it evenly into the bottom of the baking dish. Trim edges to fit if needed.

Step 4: Spread the Filling
Spoon the ricotta mixture over the crust and smooth it out to the corners.

Step 5: Top and Seal
Place the second pie crust over the filling, gently pressing the edges to seal. Use a fork to crimp the border if you like.

Step 6: Brush and Sprinkle
Brush the top with beaten egg and sprinkle with sugar for a golden, crisp finish.

Step 7: Bake Until Golden
Bake for 30–35 minutes, or until the top is golden brown and flaky.

Step 8: Cool and Slice
Allow to cool in the pan for 30 minutes. Slice into neat squares before serving. Add toppings like pistachios or cherries just before plating if desired.

Why You’ll Love This Recipe

No frying, no fuss—just easy, oven-baked goodness

Balanced sweetness with warm cinnamon and vanilla

Travels well for potlucks, picnics, or gifting

Fun twist on a traditional Italian favorite

Lightened option with coconut sugar or low-fat ricotta

Mistakes to Avoid & Solutions

Mistake: Runny Filling
If your ricotta seems watery, strain it through cheesecloth for 30 minutes to remove excess moisture.

Mistake: Undercooked Bottom Crust
Make sure your oven is fully preheated and place the dish on the lower oven rack for even heat distribution.

Mistake: Soggy Texture
Let the squares cool before slicing. Cutting too early can make the filling ooze and soften the crust.

Mistake: Pie Crust Tearing
Roll the crust gently and allow it to come to room temperature so it doesn’t crack.

Mistake: Overbaking
Check at 30 minutes. If edges darken too quickly, cover lightly with foil.

Serving and Pairing Suggestions

Serve with fresh berries and a dusting of powdered sugar

Pair with espresso or cappuccino for an Italian café vibe

Garnish with chopped pistachios and a cherry for visual flair

Drizzle with melted dark chocolate before serving

Add a scoop of gelato on the side for an indulgent dessert

Storage and Reheating Tips

Refrigerate: Store slices in an airtight container for up to 4 days

Freeze: Wrap each square in parchment and freeze for up to 1 month

Reheat: Warm in a toaster oven at 325°F for 5–7 minutes to crisp the crust

Serve Cold: These also taste great chilled straight from the fridge

FAQs

1. Can I make Cannoli Squares ahead of time?
Yes! You can bake them a day in advance and refrigerate until ready to serve.

2. Can I use homemade pie crust?
Absolutely—just make sure to roll it to an even thickness and chill before using.

3. What’s the best way to cut clean squares?
Let them cool completely and use a sharp knife cleaned between each slice.

4. Can I add orange zest or almond extract?
Yes, a bit of orange zest adds brightness and almond extract brings depth.

5. Is it okay to skip the top crust?
You can make it open-faced, but the top crust adds a nice crunch and holds everything together.

Tips & Tricks

Chill the filling for easier spreading

Use a pizza cutter for even squares

Sprinkle sugar over the egg wash right before baking for best caramelization

Add chopped candied orange peel for a Sicilian twist

Let kids help decorate with cherries and chocolate drizzle

Recipe Variations

Chocolate Cannoli Squares
Swap vanilla extract for ½ teaspoon almond extract and add 2 tablespoons cocoa powder to the ricotta filling. Use mini white chocolate chips for contrast.

Citrus-Ricotta Squares
Add 1 tablespoon orange zest to the filling and top with candied orange peel before baking. Replace cinnamon with a pinch of nutmeg.

Berry Cannoli Squares
Fold in ½ cup fresh raspberries or blueberries into the filling. Be sure to strain ricotta well to avoid excess moisture.

Nutty Cannoli Squares
Add ¼ cup chopped pistachios or toasted hazelnuts into the filling and top with more before baking.

Final Thoughts

I brought a batch of these Cannoli Squares to my friend Mina’s spring baby shower last month, and it didn’t take long before someone was asking for the recipe. They’re the kind of treat that looks elegant but feels inviting, with that rustic charm people can’t resist. Once you slice into that crisp top layer and find the creamy, cinnamon-kissed filling inside, you’ll know why they disappeared so quickly.

They’ve since become my go-to dessert for group gatherings easy to transport, simple to make, and delightful at any temperature. You can dress them up with pistachios and cherries, or keep them minimal and classic. Either way, these Cannoli Squares are bound to earn a permanent spot in your recipe box.