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Classic Cannoli Squares That Will Wow Your Taste Buds Recipe

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These Classic Cannoli Squares combine creamy ricotta filling with mini chocolate chips sandwiched between flaky pie crusts. Baked to golden perfection and topped with a glossy egg wash, a sprinkle of sugar, chopped pistachios, and maraschino cherries for an irresistible dessert that captures the traditional flavors of cannoli in an easy-to-make square format.

Ingredients

Scale

Filling

  • 2 cups Ricotta Cheese (whole milk recommended for richer texture)
  • 1 cup Powdered Sugar (can substitute with coconut sugar for a healthier option)
  • 1 teaspoon Vanilla Extract (pure vanilla best)
  • 1/2 teaspoon Cinnamon (optional)
  • 1/2 cup Mini Chocolate Chips (preferably dark chocolate)

Crust and Topping

  • 2 pre-made Pie Crusts (homemade crust can also be used)
  • 1 large Egg (beaten, for egg wash)
  • Sugar (for sprinkling on top)
  • 1/4 cup Chopped Pistachios (for garnish and crunch)
  • 3 pieces Maraschino Cherries (for decoration)
  • 1/4 cup Extra Chocolate Chips (optional, for extra chocolate)

Instructions

  1. Prepare the filling: In a mixing bowl, whisk together 2 cups of ricotta cheese, 1 cup of powdered sugar, 1 teaspoon vanilla extract, 1/2 teaspoon cinnamon (if using), and 1/2 cup mini chocolate chips until smooth and well combined.
  2. Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking the dessert.
  3. Prepare the crust base: Unroll one of the pre-made pie crusts and fit it evenly into a 9×9-inch baking dish, making sure the crust fits snugly without air pockets.
  4. Add the ricotta filling: Spoon the prepared ricotta cheese mixture evenly over the pie crust base, spreading it to the edges.
  5. Seal with second crust: Lay the second pie crust over the ricotta filling, sealing the edges by pinching or pressing down. Ensure a tight edge to prevent leaks.
  6. Apply egg wash and topping: Brush the top crust with the beaten egg to create a glossy finish. Sprinkle sugar evenly over the top crust for a sweet, crunchy texture once baked.
  7. Bake the squares: Place the baking dish in the preheated oven and bake for 30-35 minutes until the crust is golden brown and cooked through.
  8. Cool and garnish: Let the cannoli squares cool for at least 30 minutes for easier cutting and to let flavors meld. Once cooled, cut into squares and garnish with chopped pistachios, maraschino cherries, and additional chocolate chips if desired.

Notes

  • Use whole milk ricotta cheese for the creamiest texture and richest flavor.
  • If you prefer a healthier option, substitute powdered sugar with coconut sugar, but note it may slightly change the sweetness and texture.
  • The cinnamon is optional; omit it for a classic cannoli taste.
  • Chilling the ricotta mixture before assembling can improve texture but is not required.
  • Ensure the edges of the pie crusts are sealed well to prevent the filling from leaking during baking.
  • Cooling the squares completely before cutting prevents the filling from spilling out and keeps clean edges.
  • Store leftovers in the refrigerator and consume within 3 days for the best taste and freshness.

Keywords: classic cannoli squares, ricotta dessert, baked cannoli, easy dessert recipe, Italian dessert, ricotta cheese recipe, chocolate chip dessert

Find it online: https://dinewithdylan.com/classic-cannoli-squares-that-will-wow-your-taste-buds-recipe/