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
Scale
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.
