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–+ servings
cannoli squares

Cannoli Squares

5 from 1 vote
Creamy ricotta filling layered between flaky pastry crust and topped with chocolate chips. Classic cannoli transformed into easy-to-serve bars.
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Prep Time 20 minutes
Cook Time 50 minutes
Draining & Cooling 2 hours
Total Time 3 hours 10 minutes
Servings: 16 squares
Course: Dessert
Cuisine: Italian
Calories: 245
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 32 ounces whole milk ricotta cheese Drain overnight
  • 1 ½ cups powdered sugar Plus more for dusting
  • 2 teaspoons vanilla extract
  • ½ teaspoon almond extract
  • 1 tablespoon orange zest Fresh
  • 1 teaspoon lemon zest Fresh
  • ½ teaspoon ground cinnamon
  • 1 large egg
  • 1 package phyllo dough sheets, thawed 16 ounce package
  • ½ cup unsalted butter, melted For brushing
  • 1 cup mini chocolate chips
  • ¼ cup chopped pistachios Optional

Equipment

  • 1 Fine mesh strainer For draining ricotta
  • 1 cheesecloth For draining
  • 1 9x13 baking pan For baking
  • 1 Pastry brush For butter
  • 1 Offset spatula For spreading
  • 1 Large bowl For mixing

Method
 

  1. 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.
  2. Spray 9x13 baking pan with cooking spray, layer 6 to 8 phyllo sheets in pan brushing each with melted butter.
  3. Mix drained ricotta with powdered sugar, vanilla extract, almond extract, orange zest, lemon zest, cinnamon, and egg until smooth and creamy.
  4. Pour ricotta mixture over phyllo crust spreading evenly to edges, smooth top with offset spatula for level surface.
  5. Layer 6 to 8 more buttered phyllo sheets over filling, tucking edges into pan.
  6. 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.
  7. Cut into 16 squares, top each with mini chocolate chips, dust with powdered sugar, and garnish with pistachios if using, serve at room temperature.
    baking cannoli squares until golden

Nutrition

Serving: 95gCalories: 245kcalCarbohydrates: 24gProtein: 8gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 135mgPotassium: 95mgFiber: 1gSugar: 14gVitamin A: 8IUVitamin C: 1mgCalcium: 15mgIron: 4mg

Notes

Drain ricotta overnight for thick filling. Use fresh citrus zest for authentic flavor. Let cool completely before cutting. Store in refrigerator. Bring to room temperature before serving. Don't skip draining step or squares will be soggy.

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