Classic Ricotta Cannoli Squares Recipe

Introduction

Classic Ricotta Cannoli Squares are a delightful twist on the traditional Italian dessert. Featuring crisp puff pastry layered with a creamy, sweet ricotta filling studded with chocolate chips and a hint of citrus, these squares are perfect for any occasion.

Ingredients

• 1 package puff pastry sheets (thawed)
• 2 cups ricotta cheese (drained)
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup mini chocolate chips
• 1 tablespoon orange zest
• 1/2 teaspoon cinnamon
• 1 tablespoon confectioner’s sugar (for dusting)
• 1 egg (beaten, for egg wash)
• 1/4 cup chopped pistachios (optional, for garnish)

Instructions

1. Step 1: Preheat the oven to 375°F (190°C). On a lightly floured surface, roll out the thawed puff pastry and cut each sheet into nine evenly sized squares.
2. Step 2: Arrange the pastry squares on a parchment-lined baking sheet. Brush the tops gently with the beaten egg to achieve a golden finish.
3. Step 3: Bake the squares for 12-15 minutes, or until they are crisp and golden. Remove them from the oven and allow to cool completely.
4. Step 4: In a bowl, blend the drained ricotta cheese, powdered sugar, vanilla extract, mini chocolate chips, orange zest, and cinnamon until the mixture is smooth and well combined.
5. Step 5: Carefully slice each cooled puff pastry square in half horizontally. Spread a generous layer of the ricotta mixture on the bottom halves, then place the top halves back on.
6. Step 6: Lightly dust the assembled squares with confectioner’s sugar and sprinkle with chopped pistachios if desired. Chill the cannoli squares in the refrigerator for at least one hour before serving.

Tips & Variations

• Ensure the ricotta is well-drained to prevent the filling from becoming watery and soggy.
• Substitute dark chocolate chips for a richer chocolate flavor.
• Use lemon zest instead of orange zest for a fresh, tangy twist.
• For added texture, try folding in small chopped candied fruit or nuts into the ricotta filling.

Storage

Store the assembled cannoli squares in an airtight container in the refrigerator for up to 3 days. To maintain the crispness of the pastry, assemble the squares just before serving or consume within a day. Reheat briefly in a low oven if desired, but avoid microwaving as it may soften the pastry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen ricotta cheese for this recipe?

It’s best to use fresh ricotta cheese for a creamy texture and optimal flavor. Frozen ricotta may become grainy or watery after thawing.

How do I prevent the puff pastry from becoming soggy?

Draining the ricotta thoroughly and baking the puff pastry until fully golden and crisp helps prevent sogginess. Also, assembling the squares shortly before serving keeps the pastry flaky.

Classic Ricotta Cannoli Squares Recipe

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Classic Ricotta Cannoli Squares are a delightful twist on traditional cannoli, featuring crisp golden puff pastry squares filled with a smooth, sweet ricotta mixture enhanced with chocolate chips and citrus zest. Perfectly dusted with confectioner’s sugar and optionally garnished with chopped pistachios, these elegant treats are easy to prepare and sure to impress at any gathering.

• Author: Cleo
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: 18 cannoli squares 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Cannoli Squares

• 1 package puff pastry sheets (thawed)
• 2 cups ricotta cheese (drained)
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup mini chocolate chips
• 1 tablespoon orange zest
• 1/2 teaspoon cinnamon
• 1 tablespoon confectioner’s sugar (for dusting)
• 1 egg beaten (for egg wash)
• 1/4 cup chopped pistachios (optional, for garnish)

Instructions

1. Preheat Oven: Preheat the oven to 375°F (190°C) to ensure it’s at the perfect temperature for baking the puff pastry squares.
2. Prepare Puff Pastry: Roll out the thawed puff pastry sheets on a lightly floured surface and cut each sheet into nine equal squares to create individual bases for the cannoli squares.
3. Egg Wash: Arrange the pastry squares on a parchment-lined baking sheet and brush the tops with the beaten egg. This will help achieve a glossy, golden finish during baking.
4. Bake Pastry: Bake the squares for 12-15 minutes until they are crisp and beautifully golden. Once baked, remove them from the oven and set aside to cool completely to prevent the ricotta filling from melting or making the pastry soggy.
5. Prepare Ricotta Filling: In a mixing bowl, blend the drained ricotta cheese, powdered sugar, vanilla extract, mini chocolate chips, orange zest, and cinnamon until you achieve a smooth and evenly mixed filling.
6. Assemble Cannoli Squares: Carefully slice each cooled puff pastry square horizontally in half. Spread a generous layer of the ricotta mixture onto the bottom half, and then gently place the top half back on.
7. Finish and Chill: Dust the assembled cannoli squares with confectioner’s sugar and sprinkle with chopped pistachios if desired. Place them in the refrigerator and chill for at least one hour to allow flavors to meld and filling to firm up.

Notes

• Ensure ricotta is well-drained to avoid soggy pastry.
• Substitute dark chocolate chips for a richer chocolate flavor.
• Orange zest can be replaced with lemon zest for a different citrus note.
• The egg wash helps achieve a golden, shiny puff pastry crust.
• Chilling the assembled squares improves texture and flavor integration.
• Optional pistachio garnish adds both color and crunch.

Keywords: ricotta cannoli, puff pastry dessert, Italian dessert, cannoli squares, ricotta cheese, chocolate chip dessert, easy cannoli