Crispy crust. Creamy ricotta. Just a hint of cinnamon. These Classic Cannoli Squares capture everything we love about Italian desserts, simplified into easy, shareable bars. Every bite is balanced—sweet, silky, and perfectly comforting.
Table of Contents
Why You’ll Love These Classic Cannoli Squares
These Cannoli Squares are your shortcut to homemade bakery-style perfection. A few ingredients, one pan, endless smiles.
- Flaky golden crust with creamy filling
- No deep-frying needed—easy and mess-free
- Perfect make-ahead dessert for gatherings
- Sweet but light, ideal after any meal
- Customize toppings for any occasion
- Smells like your favorite Italian bakery
I still remember my first bite of cannoli at a street fair in Austin—sweet ricotta wrapped in crunch. That flavor stuck with me. Years later, I turned that memory into these squares—same magic, just simpler for busy home cooks like us.
Ingredients You’ll Need
This recipe balances light sweetness and texture. You only need a handful of pantry staples to get authentic flavor.
Main Ingredients
- 15 ounces ricotta cheese (whole milk for richness or low-fat for lighter texture)
- 1 cup powdered sugar (or coconut sugar for a natural twist)
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 cup mini chocolate chips (dark chocolate adds bold flavor)
- 1 package (14 ounces) pre-made pie crusts (or homemade)
- 1 egg, beaten (for egg wash)
- 1 tablespoon sugar (for sprinkling)
Optional Add-Ons Or Substitutes
- Chopped pistachios for crunch
- Maraschino cherries for garnish
- Extra chocolate chips for layering
- Cocoa dusting for café-style flair
- Orange zest for a citrusy note
- Mascarpone blend for extra creaminess
Step-By-Step Instructions
I like to cook this recipe the same way I learned in my mom’s food truck—slow, intentional, and filled with flavor.
- Preheat & Prepare: Heat oven to 375°F (190°C). Line an 8×8-inch baking dish with parchment paper. (Helps the bars lift out cleanly.)
- Mix The Filling: Combine ricotta, powdered sugar, vanilla, and cinnamon until smooth. (Chill briefly for a firmer texture.)
- Fold In Chocolate Chips: Stir gently to distribute evenly. (Don’t overmix—keeps the filling light.)
- Bottom Crust: Roll one pie crust into the pan, brush with egg wash.
- Spread The Filling: Pour the ricotta mixture evenly across the crust.
- Top Layer: Place the second crust on top, seal edges, brush with egg, and sprinkle with sugar.
- Bake: Bake for 25–30 minutes until golden brown. (Your kitchen will smell like heaven.)
- Cool & Slice: Let cool completely, then refrigerate for 1 hour before slicing for clean edges.
Quick reminders:
- Always drain ricotta before mixing.
- Chill filling for firmness.
- Don’t skip the egg wash—it seals and shines.
- Serve chilled for the best bite.
Expert Tips For Success
Perfect Cannoli Squares come down to texture and timing.
- Strain ricotta overnight for a thicker filling.
- Bake until golden—not brown—for a light crunch.
- Use dark chocolate for balance.
- Let cool completely before cutting.
- Add toppings just before serving.
- Keep crust sealed with egg wash to prevent leaks.
- Refrigerate covered to maintain texture.
Like my Italian Fig Cookies, this recipe rewards patience and precision—small steps make big flavor.
Serving Suggestions
Cannoli Squares shine on dessert trays or coffee tables alike.
- Sprinkle with powdered sugar before serving
- Pair with espresso or cappuccino
- Add crushed pistachios or cocoa dusting
- Serve beside Pistachio Honey Bites for variety
- Try with whipped cream and cherries
- Great for holidays, birthdays, or potlucks
Presentation brings this dessert to life—especially when served next to Biscoff Tiramisu for a crowd-pleasing Italian spread.
Storing And Reheating
Keep them fresh and flavorful with proper storage. These squares are even better chilled the next day.
How To Store It
- Refrigerate in airtight container up to 4 days
- Separate layers with parchment paper
- Cover tightly to keep the crust crisp
- Freeze up to 2 months for future treats
- Thaw overnight in the fridge before serving
How To Reheat It
- Best served chilled or room temperature
- Microwave 10–15 seconds if you prefer soft
- Avoid oven reheating—preserves texture
- Dust with sugar after chilling
- Re-garnish before serving for best look
Even after a few days, they hold that fresh bakery taste—smooth, sweet, and rich.
Frequently Asked Questions
Can I use mascarpone instead of ricotta?
Yes! Mascarpone creates a silkier filling. Just reduce sugar slightly since it’s richer.
Can I make these ahead?
Definitely. Bake, cool, and chill up to two days in advance. Add toppings when ready to serve.
How do I avoid soggy crust?
Brush crust with egg before filling—this seals moisture out.
Final Thoughts
These Classic Cannoli Squares are a love letter to simple, heartfelt baking. Every layer—crisp, creamy, and chocolatey—feels like home. Whether you’re making them for family or sharing at a potluck, they’ll always bring smiles.
- Drain ricotta for creaminess
- Chill before cutting for neat edges
- Share generously—it’s impossible not to
For another creamy dessert you’ll love, check out my Burnt Basque Cheesecake—it’s rustic, rich, and just as satisfying.
Classic Cannoli Squares
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Line an 8×8-inch baking dish with parchment paper.
- In a bowl, combine ricotta, powdered sugar, vanilla extract, and cinnamon until smooth.
- Fold in mini chocolate chips gently to distribute evenly.
- Roll one pie crust into the prepared pan and brush with beaten egg.
- Spread the ricotta filling evenly over the bottom crust.
- Place the second crust on top, seal edges, brush with egg, and sprinkle with sugar.
- Bake 25–30 minutes until golden brown.
- Let cool completely, then refrigerate 1 hour before slicing into squares.
- Serve chilled or at room temperature. Optionally garnish with powdered sugar, chopped pistachios, or cherries.
