If you’ve ever fallen in love with the crispy, creamy delight of traditional cannoli but wanted a fun twist to share with friends at a party or simply enjoy at home, this Classic Cannoli Squares Recipe is your new best friend. Imagine flaky puff pastry squares hugging a luscious, sweet ricotta filling studded with chocolate chips and crowned with a sprinkle of pistachios and powdered sugar. This recipe captures everything wonderful about a classic cannoli in an easy, elegant square form that’s as irresistible as it is charming.
Ingredients You’ll Need
Getting ready to make your Classic Cannoli Squares is delightfully simple because the ingredients are basic yet foundational, ensuring each bite is perfectly textured and flavored. Each component plays a crucial role, from the buttery puff pastry that delivers the satisfying crisp to the sweet, creamy ricotta mixture that fills the squares with irresistible richness.
- 2 sheets puff pastry, thawed: Provides a light, flaky base that crisps up beautifully in the oven.
- 1 ½ cups whole milk ricotta cheese, well-drained: The creamy backbone of the filling, giving it that authentic cannoli taste.
- 1 cup powdered sugar: Sweetens the ricotta perfectly without overpowering the flavors.
- ½ cup heavy cream: Whipped to add lightness and volume to the filling for a melt-in-your-mouth texture.
- 1 teaspoon vanilla extract: Adds a fragrant warmth that elevates the overall flavor of the filling.
- ½ cup mini chocolate chips: The little bursts of chocolate add fun texture and sweetness inside the filling.
- ¼ cup crushed pistachios: Provides a subtle crunch and a beautiful splash of color on top.
- Additional powdered sugar, for dusting: Finishes the dessert with a classic sweet touch and an inviting visual appeal.
How to Make Classic Cannoli Squares Recipe
Step 1: Prep and Bake the Puff Pastry
Start by preheating your oven to a toasty 400°F (200°C) so it’s ready as soon as you have your puff pastry prepped. This high heat is what gives the pastry its signature golden crispiness. Then unfold your thawed puff pastry sheets and cut them into even squares—uniformity here ensures each square cooks evenly and looks beautiful when served.
Step 2: Prepare the Pastry for Baking
Lay the puff pastry squares on a baking sheet that’s been lined with parchment paper to prevent sticking and easy cleanup. Prick each square lightly with a fork—this careful piercing prevents the pastry from puffing up too much in the center, helping the layers stay nice and flat, perfect for sandwiching with filling later.
Step 3: Bake Until Golden and Crisp
Pop the pastry squares into the oven and bake for about 12 to 15 minutes. You’ll know they’re ready when they’re beautifully golden on top and feel crisp to the touch. Once they come out of the oven, let them cool completely before adding any filling to avoid soggy results.
Step 4: Mix the Ricotta Filling
While the pastry cools, combine the ricotta cheese with powdered sugar and vanilla extract in a mixing bowl. Stir everything together until the mixture is luxuriously smooth. This step sets the stage for a creamy, sweet filling that’s bursting with classic Italian flavor.
Step 5: Whip the Cream to Stiff Peaks
In a separate clean bowl, whip the heavy cream until it holds stiff peaks. This airy whipped cream, when folded into the ricotta, creates a light, fluffy texture that perfectly balances the richness of the cheese, making the filling irresistible.
Step 6: Fold Everything Together
Gently fold the whipped cream into the ricotta mixture—careful not to deflate the cream to keep the filling light. Then, stir in those mini chocolate chips, distributing the little chocolate surprises evenly throughout the filling for that delightful sweet crunch with every bite.
Step 7: Assemble the Cannoli Squares
Spoon or pipe the ricotta-chocolate filling onto half of your cooled puff pastry squares. Topping the filled squares with the remaining pastry pieces creates a charming sandwich effect that brings all the textures together into one beautiful bite.
Step 8: Garnish and Chill
Dust the assembled squares generously with powdered sugar and sprinkle the crushed pistachios on top for an inviting look and added texture. Be sure to chill the squares for at least 30 minutes before serving to let the flavors meld and the filling set.
How to Serve Classic Cannoli Squares Recipe
Garnishes
Finishing your cannoli squares with a delicate dusting of powdered sugar instantly elevates their presentation by giving them a snowy, festive look. The crushed pistachios add a pop of color and a nutty crunch that contrasts beautifully with the sweet, creamy filling. If you want to get fancy, try adding a few whole pistachios or even a drizzle of melted chocolate.
Side Dishes
While these squares stand perfectly well on their own as a delightful dessert, pairing them with a simple espresso or a sweet dessert wine like Moscato can really highlight their Italian inspiration. A fresh berry salad also provides a lovely tart contrast to the creamy sweetness of the squares.
Creative Ways to Present
Try arranging the squares on a beautiful platter in a checkerboard pattern or stacked in tiers for a party-worthy display. You can also serve them alongside small cups of whipped cream or a fruit compote for dipping, turning your dessert into an interactive treat. Adding edible flowers or mint leaves on the serving plate adds an elegant touch that guests will adore.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftover Classic Cannoli Squares, you’re in luck because they keep well in the refrigerator. Store them in an airtight container and consume within two days to enjoy optimal freshness, as the puff pastry begins to soften over time.
Freezing
For longer storage, you can freeze the unfilled baked puff pastry squares separately in a sealed bag for up to a month. When ready to enjoy, thaw them at room temperature and reheat briefly in the oven to regain their crispiness before filling with the ricotta mixture.
Reheating
Since the filling is delicate and best enjoyed cold, reheat only the pastry squares if needed. A few minutes in a 350°F oven will refresh their flakiness perfectly without drying them out. Then, assemble with fresh filling for an almost just-baked experience.
FAQs
Can I use part-skim ricotta instead of whole milk ricotta?
Absolutely, part-skim ricotta will work fine but note the filling might be slightly less creamy and rich. Make sure it’s well-drained to avoid watery filling.
How do I ensure the puff pastry stays crispy after assembling?
To keep your Classic Cannoli Squares crispy, always bake the puff pastry fully and let it cool completely before adding the filling. Store assembled squares in the refrigerator and consume within 1-2 days for best texture.
Can I substitute mini chocolate chips with something else?
Yes! Chopped dark chocolate, dried fruit bits, or even finely chopped nuts work well as flavorful filling mix-ins to change up the flavor profile.
Is it possible to make this recipe gluten-free?
To make a gluten-free version, use gluten-free puff pastry sheets. Be sure to check your ricotta and other ingredients for any gluten-containing additives.
How long can I prepare these ahead of time?
You can bake the puff pastry squares a day ahead and keep them stored airtight. The filling can also be prepared a day prior. Assemble just before serving for the freshest result.
Final Thoughts
There’s something truly magical about the way the creamy ricotta and crisp puff pastry come together in this Classic Cannoli Squares Recipe. It’s a delightful, crowd-pleasing treat that pairs the best of traditional Italian flavors with an easy-to-make, shareable form. I can’t wait for you to try it and watch how quickly these squares disappear at your next gathering. Trust me, this will become your new favorite way to enjoy cannoli!
Print
Classic Cannoli Squares Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes plus 30 minutes chilling
- Yield: 12 squares
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Description
These Classic Cannoli Squares offer a delightful twist on traditional cannoli by using flaky puff pastry squares filled with a creamy ricotta and chocolate chip mixture. Topped with crushed pistachios and dusted with powdered sugar, they are an elegant and easy-to-make dessert perfect for any occasion.
Ingredients
Puff Pastry
- 2 sheets puff pastry, thawed
Filling
- 1 ½ cups whole milk ricotta cheese, well-drained
- 1 cup powdered sugar
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- ½ cup mini chocolate chips
Toppings
- ¼ cup crushed pistachios
- Additional powdered sugar, for dusting
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) to prepare for baking the puff pastry squares to a golden crisp.
- Prepare Pastry Squares: Unfold thawed puff pastry sheets and cut each sheet into even squares for uniform baking.
- Arrange Pastry: Place the squares on a parchment-lined baking sheet and prick each square lightly with a fork to prevent excessive puffing.
- Bake Pastry: Bake the squares for 12–15 minutes or until they are golden brown and crisp, then allow them to cool completely.
- Mix Ricotta: In a bowl, combine well-drained ricotta cheese, powdered sugar, and vanilla extract, whisking until smooth and creamy.
- Whip Cream: In a separate bowl, whip the heavy cream until stiff peaks form, ensuring a light, airy texture.
- Combine Mixtures: Gently fold the whipped cream into the ricotta mixture to create a fluffy filling.
- Add Chocolate Chips: Stir in the mini chocolate chips evenly into the ricotta cream mixture.
- Assemble Squares: Spoon or pipe the filling onto half of the cooled pastry squares, preparing for sandwich assembly.
- Top Pastry: Place the remaining pastry squares on top of the filled ones to create cannoli-style sandwich squares.
- Garnish: Dust the assembled squares with powdered sugar and sprinkle crushed pistachios over the top for added flavor and texture.
- Chill: Refrigerate the cannoli squares for at least 30 minutes to set before serving.
Notes
- Ensure the ricotta is well-drained to avoid a runny filling.
- You can substitute mini chocolate chips with finely chopped chocolate if preferred.
- Keep the assembled squares chilled until just before serving for the best texture.
- For a nut-free version, omit the crushed pistachios or substitute with finely grated dark chocolate.
