These Cannoli Squares are the Italian dessert that makes entertaining effortless. Creamy ricotta filling layered between flaky pastry crust and topped with chocolate chips, transforming classic cannoli into easy-to-serve bars. Takes about 1 hour from start to finish. I make these Cannoli Squares whenever I need something that tastes like authentic Italian bakery but cuts into perfect portions for crowds.
Why You'll Love This Cannoli Squares Recipe
Real talk, these Cannoli Squares are one of the easiest ricotta cannoli squares I've made and guests always ask for the recipe.
What Actually Works: This Cannoli Squares recipe layers phyllo dough or pie crust in a baking pan, spreads sweetened ricotta filling flavored with vanilla and citrus, tops with more pastry, then bakes until golden and finishes with chocolate chips and powdered sugar. Simple layering technique, about 1 hour total. Comes out with crispy pastry, creamy sweet filling, and that signature cannoli flavor.
My family requests these ricotta cannoli squares recipe treats for every holiday because they offer cannoli taste without the fussy piping and shell-making. These dessert for italian dinner options are impressive enough for fancy parties but so straightforward that even beginners get bakery results. People always assume there's some complicated technique when really it's just layering and baking.
Why Other Methods Fail: Most cannoli squares attempts mess up by using watery ricotta which makes soggy pastry instead of crisp layers. Others don't drain ricotta properly so filling is thin and runny. Some overbake until pastry burns before filling sets completely.
The thing that changed everything: Understanding that you need drained ricotta and proper layering for Cannoli Squares success. My first attempt I used ricotta straight from the container without draining. The excess liquid made everything soggy and the pastry never crisped up properly.
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What You'll Need for Cannoli Squares
Basic ingredients you probably already have. This is the easiest italian night desserts you'll make.
For the Crust
- Phyllo dough sheets, thawed
- Melted butter for brushing
- Or refrigerated pie crust
For the Ricotta Filling
- Whole milk ricotta cheese
- Powdered sugar
- Vanilla extract
- Almond extract
- Orange zest
- Lemon zest
- Ground cinnamon
- Large egg
For Topping
- Mini chocolate chips
- Powdered sugar for dusting
- Chopped pistachios (optional)
Optional Add-Ins
- Candied orange peel
- Chopped candied cherries
- White chocolate chips
- Amaretto liqueur
- Mascarpone cheese
Exact measurements in the Recipe card.
How to Make Cannoli Squares
This Cannoli Squares recipe comes together with simple layering and baking. The technique is foolproof.
Step 1: Drain the Ricotta
Place ricotta in fine mesh strainer lined with cheesecloth over bowl. Refrigerate for at least 2 hours or overnight to drain excess liquid for your italian food desserts base.
The drained ricotta should be thick and spreadable, not watery. This step is essential for cannoli squares with ricotta cheese that aren't soggy.
Step 2: Prepare the Pan
Spray 9x13 baking pan with cooking spray. If using phyllo dough, lay 6 to 8 sheets in pan, brushing each with melted butter for southern italian desserts crunch.
If using pie crust, press one crust into bottom of pan, trimming to fit. The crust creates base for your portable desserts for a crowd.
Step 3: Make the Filling
Mix drained ricotta with powdered sugar, vanilla extract, almond extract, orange zest, lemon zest, cinnamon, and egg until smooth and creamy.
The citrus zest is what makes authentic cannoli cake recipe flavor. Don't skip it or filling will taste bland instead of bright.
Step 4: Spread the Filling
Pour ricotta mixture over prepared crust, spreading evenly to edges. The even layer ensures consistent texture throughout your ricotta cake recipes italian style.
Smooth top with offset spatula for level surface. This helps top crust layer properly without gaps.
Step 5: Add Top Layer
If using phyllo, layer 6 to 8 more buttered sheets over filling. If using pie crust, place second crust on top, sealing edges and cutting vents for steam.
The top layer protects filling during baking and creates that flaky texture in squares recipes everyone loves.
Step 6: Bake Until Golden
Bake at 350°F for 45 to 50 minutes until pastry is golden brown and filling is set when pan is gently shaken. The phyllo dough recipes dessert method creates extra crispy layers.
Let cool completely in pan, at least 2 hours. Cut into squares and top each with mini chocolate chips and dust with powdered sugar for easy italian desserts for a crowd presentation.
Serve these italian dessert ideas at room temperature. The flavors are best when not refrigerator-cold.
Top Tip
Drain ricotta overnight and don't skip citrus zest for perfect Cannoli Squares. Here's what I learned through failures:
- That draining technique is what makes this actually work
- Made this mistake twice using ricotta straight from container without draining
- The excess water made everything soggy and pastry stayed pale and soft
- Filling was thin and runny instead of thick and creamy
- Had to throw the whole batch away because texture was terrible
- Started draining ricotta in cheesecloth overnight in fridge
- The thick drained ricotta spread perfectly and stayed creamy
- Suddenly got authentic italian desserts texture with crisp pastry
Ingredient Substitutions & Variations
The base Cannoli Squares are perfect but you can customize them for different preferences.
Pie Crust Version
Use refrigerated pie crusts instead of phyllo for easier cannoli bars recipe that's less delicate. The pie crust creates sturdier base for cutting and serving.
Chocolate Addition
Mix chocolate chips into filling for ricotta cheese recipes dessert with chocolate throughout. Top with chocolate drizzle for extra decadence.
Cookie Bottom
Use crushed vanilla wafers or graham crackers for bottom layer instead of pastry for easy ricotta recipes no-bake style base.
Storage and Reuse Instructions
Yeah, Cannoli Squares keep great for parties.
Refrigerator: Store ricotta cannoli squares covered in fridge for up to 3 days. Bring to room temperature 30 minutes before serving for best flavor and texture.
Freezing: These riccota cookies italian inspired treats don't freeze well because ricotta filling changes texture when thawed. Best enjoyed fresh or within 3 days.
Make Ahead: Make cannoli squares recipe up to 1 day ahead and refrigerate. Add chocolate chips and powdered sugar right before serving for fresh appearance.
Serving: Serve these phyllo cup desserts style treats at room temperature. The filling tastes best when not cold straight from fridge.
What to Serve With Cannoli Squares
These Cannoli Squares are perfect dessert standalone but pair well on Italian dessert spreads.
Coffee Pairing: Serve cannoli squares with ricotta cheese alongside espresso, cappuccino, or Italian coffee. The strong coffee balances sweet creamy dessert without competing.
Dessert Table: Include these italian thanksgiving desserts with other italian dessert ideas like tiramisu, biscotti, and panna cotta for variety. The squares are easy to serve at buffets.
Wine Pairing: Pair ricotta cannoli squares recipe with sweet dessert wine like Moscato d'Asti or Vin Santo. The wine enhances cannoli cake recipe flavors beautifully.
My Cannoli Squares Journey
First time I made Cannoli Squares I used ricotta straight from the container without draining because I didn't know it mattered. The excess liquid made everything completely soggy.
The phyllo stayed pale and soft instead of golden and crispy. Filling was watery and thin instead of thick and creamy. My Italian grandmother would have been horrified at the terrible texture.
Tried again after draining ricotta overnight in cheesecloth in the fridge. Suddenly the thick ricotta spread perfectly and stayed creamy during baking. The phyllo crisped up beautifully.
Then I skipped the citrus zest thinking it was optional decoration. The filling tasted flat and one-dimensional like plain sweetened cheese. Started adding orange and lemon zest and flavor transformed completely.
Now I make these Cannoli Squares for every Italian dinner party and holiday. Overnight drained ricotta, fresh citrus zest, proper layering, and complete cooling create authentic results.
Similar Easy Italian Dessert Recipes Worth Making
Cannoli Cake: Uses similar ricotta filling in layer cake format for cannoli cake recipe that's even more impressive presentation.
Ricotta Cookies: Transforms same flavors into soft cookies for riccota cookies italian style that are easier to transport.
Phyllo Desserts: Applies similar layering technique to other fillings for phyllo dough recipes dessert variety.
These authentic italian desserts variations all use similar techniques to Cannoli Squares, so once you master this recipe the others become straightforward.
FAQ
What exactly are cannoli squares, and how do they differ from traditional cannoli?
Cannoli Squares are deconstructed cannoli made by layering ricotta filling between pastry in a pan instead of piping into individual shells. The ricotta cannoli squares offer same flavors as traditional cannoli but in easy-to-serve bar format. They're simpler to make because you don't need special cannoli tubes or deep frying skills.
Can I make cannoli squares ahead of time for a party or gathering?
Yes, you can make Cannoli Squares up to 1 day ahead and refrigerate covered. The ricotta cannoli squares recipe stays fresh when stored properly. Add chocolate chips and powdered sugar right before serving for best appearance. These portable desserts for a crowd are perfect for make-ahead entertaining.
What kind of filling works best for cannoli squares?
Best filling for Cannoli Squares uses whole milk ricotta cheese that's been drained overnight to remove excess liquid, mixed with powdered sugar, vanilla, almond extract, and citrus zest. The cannoli squares with ricotta cheese need thick filling that won't make pastry soggy. Some recipes add mascarpone for extra richness.
How should cannoli squares be stored to keep them fresh and creamy?
Store Cannoli Squares covered in refrigerator up to 3 days to keep fresh. The ricotta cannoli squares recipe filling stays creamy when chilled. Bring to room temperature 30 minutes before serving for best flavor. Don't freeze as ricotta filling texture changes when thawed.
More Recipes You'll Love
Once you've nailed these Cannoli Squares, try my Fluffy Belgian Waffles for light breakfast with crispy exterior and airy interior. My Fried Mac and Cheese Balls make perfect party appetizer with melted cheese inside. And my Sweet Potato Casserole creates classic holiday side with pecan or marshmallow topping that everyone devours.
Cannoli Squares
Ingredients
Equipment
Method
- Place ricotta in fine mesh strainer lined with cheesecloth over bowl, refrigerate at least 2 hours or overnight to drain excess liquid until thick and spreadable.
- Spray 9x13 baking pan with cooking spray, layer 6 to 8 phyllo sheets in pan brushing each with melted butter.
- Mix drained ricotta with powdered sugar, vanilla extract, almond extract, orange zest, lemon zest, cinnamon, and egg until smooth and creamy.
- Pour ricotta mixture over phyllo crust spreading evenly to edges, smooth top with offset spatula for level surface.
- Layer 6 to 8 more buttered phyllo sheets over filling, tucking edges into pan.
- Bake at 350°F for 45 to 50 minutes until phyllo is golden brown and filling is set when pan is gently shaken, let cool completely in pan at least 2 hours.
- Cut into 16 squares, top each with mini chocolate chips, dust with powdered sugar, and garnish with pistachios if using, serve at room temperature.
Nutrition
Notes
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Pairing
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