Name: Classic Cannoli Squares
Prep time: 15 min
Cook time: 35 min
Total time: 2 h 50 min
Cuisine: Italian
Ingredients: 2 (8 oz) cans crescent roll dough sheets; 1 (15 oz) container ricotta cheese, drained; 1 (8 oz) package cream cheese, softened; 1 cup powdered sugar; 1 tsp vanilla extract; 1/2 tsp ground cinnamon; 1/2 cup mini chocolate chips; 1 egg, beaten (for egg wash); Powdered sugar, for dusting

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Why You’ll Love Classic Cannoli Squares Recipe

Minimal effort, big payoff: you don’t have to pipe pastry shells—just spread and bake.
Crowd pleaser: perfect for family dinners or gatherings, everyone can grab a square.
Customizable: swap or add flavors (lemon zest, nuts, extracts) to suit your taste.
Make ahead friendly: you can prepare parts in advance and finish close to serving time.

Ingredients

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

For the Filling
• Ricotta Cheese
• Powdered Sugar
• Vanilla Extract
• Cinnamon
• Mini Chocolate Chips

For the Crust
• Pre‑made Pie Crusts
• Egg (for egg wash)
• Sugar (for sprinkling)

Optional Garnishes
• Chopped Pistachios
• Maraschino Cherries
• Extra Chocolate Chips

Directions

Prepare the Filling
In a bowl, whisk together ricotta, powdered sugar, vanilla extract, cinnamon, and mini chocolate chips until smooth and well combined.
Preheat the Oven
Preheat to 375 °F (190 °C).
Form the Base Crust
Roll out one pie crust and press it into a 9×9‑inch baking dish, fitting into corners and edges.
Add the Filling
Spread the ricotta mixture evenly over the base crust, leaving a small margin around the edges.
Top Crust
Place the second pie crust over the filling. Seal the edges by pressing or crimping. Brush the top with beaten egg and sprinkle sugar over it.
Bake
Bake for 30–35 minutes, until the top crust is golden and the filling is just bubbling.
Cool and Slice
Remove from oven and allow to cool at least 30 minutes before cutting into squares. Serve warm or chilled.

Servings and timing

Servings: 9 squares
Prep time: about 30 minutes
Cook time: 30–35 minutes
Cooling time: ~30 minutes
Total time: ~1 hour 35 minutes

Variations

Dairy‑Free: Use silken tofu blended smooth in place of ricotta.
Gluten‑Free: Replace pie crusts with gluten‑free pastry options.
Lemony Twist: Add grated lemon zest to the filling for brightness.
Flavor Boost: Add almond extract (e.g. ½–1 tsp) along with vanilla.
Nutty Crunch: Fold in finely chopped nuts (pistachios, walnuts) to the filling.
Chocolate Coffee Kick: Use a blend of mini chocolate chips and crushed chocolate‑espresso pieces.
Fruit Layer: Add a thin layer of fresh berries between the filling and top crust.

Storage/Reheating

Room temperature: Keep out no longer than ~2 hours to avoid sogginess.
Refrigerator: Store squares in an airtight container for up to 3 days.
Freezer: Wrap individual squares in plastic, place in a freezer bag, and freeze up to 2 months. Thaw overnight in the fridge.
Reheating: Warm in a preheated oven at 350 °F (175 °C) for about 10 minutes, or until heated through, aiming to preserve crust crispness.

FAQs

How do I choose the best ricotta for this recipe?

Use whole‑milk ricotta for a richer, creamier texture. Avoid overly watery varieties—check that it isn’t excessively wet or separated when you open the container.

What if my filling is too runny?

Let the ricotta drain in a fine mesh sieve for 20–30 minutes before mixing. You can also slightly increase the powdered sugar to help thicken.

Can I make this ahead of time?

Yes — you can mix the filling up to 24 hours in advance and refrigerate. Assemble and bake when ready to serve.

Can I omit the top crust to make it open‑faced?

While you could, the top crust helps seal and protect the filling. Without it, the top may dry out or the filling may be less contained.

How do I prevent the crust from burning before filling is done?

If the crust browns too quickly, cover loosely with aluminum foil partway through baking to shield it while the filling finishes cooking.

Can I use mascarpone instead of ricotta?

Yes — mascarpone yields a richer, silkier filling. You may want to slightly reduce the amount of sugar since mascarpone is creamier and richer.

Can I increase the batch size?

You can scale up ingredients and use a larger baking dish (e.g. 9×13 in) — just watch the baking time, which may increase slightly.

What’s the best way to slice clean squares?

Let the bars cool fully (at least 30 minutes) and use a sharp knife. Wiping the knife between cuts helps prevent dragging.

Will freezing affect texture?

Freezing may soften the crust slightly, but thawing in the fridge and reheating in the oven helps restore crispness.

Can I use a homemade crust instead of pre‑made?

Absolutely — a homemade pastry crust works just as well and can improve flavor and texture.

Conclusion

These Classic Cannoli Squares bring the beloved flavors of cannoli into an easy, bake‑and‑slice format. With a creamy filling, crisp crust, and plenty of room for customization, they’re a versatile dessert that’s ideal for weeknights, gatherings, or whenever you crave a taste of Italy—with minimal fuss. Enjoy!

Classic Cannoli Squares

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These Classic Cannoli Squares are a delicious twist on the traditional Italian dessert, featuring layers of flaky crescent dough and a creamy, sweet ricotta filling with mini chocolate chips.

Author: Emily
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 2 hours 50 minutes
Yield: 12 squares
Category: Dessert
Method: Baking
Cuisine: Italian
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper or lightly grease it.
Unroll one crescent dough sheet and press it into the bottom of the prepared dish, sealing any seams.
In a large bowl, combine ricotta cheese, cream cheese, powdered sugar, vanilla extract, and cinnamon. Mix until smooth.
Fold in mini chocolate chips.
Spread the filling evenly over the bottom crescent dough layer.
Unroll the second crescent dough sheet and place it on top of the filling. Gently press down and seal the edges.
Brush the top with beaten egg to help with browning.
Bake for 30–35 minutes, or until golden brown and cooked through.
Let it cool completely in the pan, then refrigerate for at least 2 hours to set.
Dust with powdered sugar before slicing into squares and serving.

Notes

Make sure to drain the ricotta cheese well to prevent a runny filling.
Chilling the dessert before slicing helps the squares hold their shape better.
You can substitute mascarpone cheese for cream cheese for a more authentic flavor.

Nutrition

Serving Size: 1 square
Calories: 250
Sugar: 18g
Sodium: 180mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 5g
Cholesterol: 35mg