Description
These Classic Cannoli Squares capture all the flavors of traditional Italian cannoli — crisp pastry layers, rich ricotta-cream filling, and a sprinkle of chocolate chips — in an easy, shareable dessert bar form that’s perfect for parties or holidays.
Ingredients
- 2 sheets puff pastry, thawed
- 1 1/2 cups whole milk ricotta cheese (drained)
- 1 cup mascarpone cheese (or cream cheese)
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/3 cup mini chocolate chips (plus more for topping)
- 2 tbsp powdered sugar (for dusting)
- 2 tbsp chopped pistachios (optional, for garnish)
- 1 tbsp honey (optional, for drizzling)
Instructions
- Prepare the Puff Pastry: Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
- Roll out puff pastry sheets slightly and cut each into 9 even squares (about 3×3 inches). Prick each square with a fork to prevent puffing.
- Bake for 12–15 minutes or until golden brown and crisp. Cool completely on a wire rack.
- Make the Cannoli Filling: In a large mixing bowl, beat ricotta, mascarpone, powdered sugar, vanilla, and cinnamon until smooth and creamy. Fold in mini chocolate chips.
- Assemble the Squares: Spread or pipe a generous layer of cannoli filling onto one pastry square. Top with another puff pastry square to form a sandwich.
- Repeat with remaining pastry squares and filling. Refrigerate for 30 minutes before serving to set.
- Finish and Serve: Dust with powdered sugar, sprinkle with chocolate chips or pistachios, and drizzle lightly with honey if desired. Serve chilled or slightly cool.
Notes
- For best texture, drain ricotta overnight using cheesecloth to remove excess moisture.
- Make ahead: Fill the squares just before serving to keep the pastry crisp.
- Add a few drops of orange zest or liqueur (like amaretto) for a traditional Sicilian twist.
- Pairs wonderfully with espresso or cappuccino.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baked and Assembled
- Cuisine: Italian