Name: Classic Cannoli Squares
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 35 min
Cuisine: Italian
Ingredients: 2 cups whole-milk ricotta cheese (drained if very watery); 1 cup powdered sugar; 1 teaspoon vanilla extract; ½ teaspoon ground cinnamon; ½ cup mini chocolate chips; 2 pre-made pie crusts (for a 9×9-inch baking dish); 1 large egg (for egg wash); Sugar (for sprinkling on top); Optional garnishes: ¼ cup chopped pistachios, 3 maraschino cherries, extra chocolate chips

These Classic Cannoli Squares are an irresistible fusion of traditional Italian cannoli flavors and the simplicity of a pie. Creamy ricotta mixed with cinnamon and chocolate chips is sandwiched between two layers of golden, flaky pie crust. It’s the kind of dessert I reach for when I want something that’s both comforting and crowd-pleasing without being overly complicated.

Why You’ll Love This Recipe

I love how this recipe delivers all the charm of cannoli without the hassle of frying or piping. It’s perfect for potlucks, dinner parties, or even a quiet night in when I want a sweet treat with minimal fuss. The pie crust bakes into a crisp shell that complements the creamy filling so beautifully, and the optional toppings make every piece look like it came straight from a bakery.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups whole‑milk ricotta cheese (drained if very watery)

1 cup powdered sugar

1 teaspoon vanilla extract

½ teaspoon ground cinnamon

½ cup mini chocolate chips

2 pre‑made pie crusts (for a 9×9‑inch baking dish)

1 large egg (for egg wash)

Sugar (for sprinkling on top)

Optional garnishes: ¼ cup chopped pistachios, 3 maraschino cherries, extra chocolate chips

Directions

I preheat the oven to 375°F (190°C).

In a bowl, I whisk together the ricotta, powdered sugar, vanilla, cinnamon, and chocolate chips until smooth and fully combined.

I press one pie crust into a 9×9-inch baking dish, making sure it fits snugly into the corners.

I spread the ricotta filling over the bottom crust, leaving a small border around the edges.

Then I place the second pie crust over the top and seal the edges by crimping with my fingers or a fork.

I beat the egg and brush it over the top crust, then sprinkle generously with sugar.

I bake for 30–35 minutes until the crust turns golden brown and the filling gently bubbles.

After baking, I let it cool for at least 30 minutes so the filling sets and slicing is easier.

I serve these squares warm or chilled, garnishing with pistachios, cherries, or extra chocolate chips if I want to dress them up.

Servings and timing

Servings: 9 squares

Prep Time: 30 minutes

Cooking Time: 35 minutes

Cooling Time: 30 minutes

Total Time: 1 hour 35 minutes

Calories: ~280 kcal per square

Variations

When I want to mix things up, I sometimes add a bit of orange zest to the filling for a citrusy note. I’ve also swapped out mini chocolate chips for chopped dark chocolate or added a spoonful of mascarpone for extra richness. For a nutty twist, a sprinkle of toasted hazelnuts works beautifully too.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When I want to reheat a piece, I pop it into a preheated oven at 300°F (150°C) for 10 minutes, which keeps the crust crisp. I also enjoy them cold straight from the fridge—it really depends on my mood.

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FAQs

How do I prevent the bottom crust from getting soggy?

I make sure the ricotta is well-drained before mixing the filling. If it’s too watery, the bottom crust won’t bake up crisp.

Can I make this recipe ahead of time?

Absolutely. I often make it the day before and chill it overnight—the flavors deepen and the texture firms up, making slicing even easier.

Can I use homemade pie crust instead of store-bought?

Yes, if I have time, I make my own crust for a more rustic, buttery flavor. Just be sure to roll it out to fit a 9×9-inch dish.

What kind of chocolate chips work best?

I stick with mini semi-sweet chocolate chips because they distribute more evenly, but dark or milk chocolate chips also work depending on my taste preference.

Can I freeze Cannoli Squares?

Yes, I wrap individual squares tightly in plastic wrap and freeze them in an airtight container for up to one month. I thaw them in the fridge overnight and reheat if I want them warm.

Conclusion

Classic Cannoli Squares are my go-to when I want a quick and elegant dessert that everyone loves. They pack all the nostalgic flavors of traditional cannoli into a baked treat that’s easy to make and even easier to share. Whether I serve them warm with a sprinkle of pistachios or chilled with a cherry on top, these squares always steal the show.

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