Cannoli Squares are a delightful shortcut version of classic Italian cannoli, featuring layers of flaky puff pastry and a rich ricotta filling studded with mini chocolate chips. With all the beloved flavors of traditional cannoli but none of the complicated shell frying, these elegant dessert bars are perfect for holidays, dinner parties, and special occasions.
The creamy ricotta filling, hint of orange zest, warm cinnamon, and crisp pastry layers create a bakery-worthy dessert that’s surprisingly easy to make at home.
Why You’ll Love This Recipe
These Cannoli Squares offer everything you love about classic cannoli in an easy-to-serve dessert.
- Easier than traditional cannoli
- No frying required
- Perfect make-ahead dessert
- Elegant presentation
- Rich and creamy filling
- Flaky puff pastry layers
- Great for holidays and parties
- Authentic Italian-inspired flavor
The contrast between crisp pastry and silky ricotta filling makes every bite irresistible.
Ingredients
For the Filling
- 1 (15-ounce) container whole-milk ricotta cheese, drained
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- 1 pinch kosher salt
- ½ heaping teaspoon finely grated orange zest
- ½ cup mini semisweet chocolate chips
For the Crusts
- Cooking spray or neutral oil
- 1 package frozen puff pastry, thawed
- All-purpose flour, for dusting
For Finishing
- Powdered sugar, for dusting
- Mini semisweet chocolate chips, for garnish
Instructions
Prepare the Ricotta Filling
- Place the ricotta cheese in a fine-mesh strainer set over a bowl.
- Cover and refrigerate for at least 8 hours or up to 2 days to remove excess moisture.
- Discard the drained liquid.
- Transfer the ricotta to a stand mixer or large mixing bowl.
- Beat until smooth and creamy.
- Add powdered sugar, vanilla extract, cinnamon, orange zest, and salt.
- Mix until fully combined.
- Fold in the mini chocolate chips.
- Cover and refrigerate while preparing the pastry.
Prepare the Puff Pastry Layers
- Preheat the oven to 400°F (200°C).
- Line a large baking sheet with parchment paper.
- Lightly flour a clean work surface.
- Roll the puff pastry into an 8×16-inch rectangle.
- Cut into two equal 8×8-inch squares.
- Transfer both squares to the prepared baking sheet.
- Dock the pastry with a fork, spacing holes about ½ inch apart.
- Bake for 22–25 minutes until deeply golden brown and crisp.
- Cool completely on the baking sheet for about 30 minutes.
Assemble the Cannoli Squares
- Gently flatten any puffed areas on one pastry square.
- Spread the ricotta filling evenly over the pastry, leaving a ½-inch border around the edges.
- Carefully place the second pastry square on top.
- Press very lightly to secure without crushing the layers.
- Smooth any filling along the sides for clean edges.
- Cover loosely and refrigerate for at least 2 hours or overnight.
Finish and Serve
- Transfer the chilled slab to a cutting board.
- Generously dust the top with powdered sugar.
- Using a serrated knife, cut into 9–12 squares.
- Wipe the knife clean between cuts for neat layers.
- Garnish with additional mini chocolate chips.
- Serve chilled.
Tips & Tricks
- Drain the ricotta thoroughly for the thickest filling.
- Use whole-milk ricotta for the creamiest texture.
- Chill before slicing for cleaner cuts.
- Docking the pastry prevents excessive puffing.
- Fresh orange zest adds authentic cannoli flavor.
- A serrated knife produces bakery-style squares.
- Assemble the day before serving for best results.
Details
Prep Time: 25 minutes
Chill Time: 10 hours
Cook Time: 25 minutes
Total Time: 10 hours 50 minutes
Yield: 9–12 squares
Category: Dessert
Method: Baking
Cuisine: Italian-Inspired
Difficulty: Intermediate
Dietary Notes: Vegetarian
Notes
- Draining ricotta is essential for a stable filling.
- All-butter puff pastry provides the best flavor.
- The dessert can be assembled a day ahead.
- Garnish just before serving for the freshest presentation.
Nutrition
Approximate values per serving (based on 12 squares):
- Calories: 280
- Protein: 7g
- Carbohydrates: 24g
- Fat: 17g
- Fiber: 1g
- Sugar: 12g
FAQ
What are Cannoli Squares?
Cannoli Squares are layered puff pastry bars filled with sweet ricotta filling inspired by traditional Italian cannoli.
Can I make Cannoli Squares ahead of time?
Yes. They are actually best when chilled for several hours before serving.
Why do I need to drain the ricotta?
Removing excess moisture creates a thicker, creamier filling that holds its shape.
Can I use mascarpone cheese?
You can replace part of the ricotta with mascarpone for a richer filling.
How long do Cannoli Squares last?
Stored properly, they stay fresh for up to 3 days in the refrigerator.
Can I freeze them?
Freezing is not recommended because the pastry may lose its crisp texture.
Storage
Refrigerator
Store covered in an airtight container for up to 3 days.
Freezer
Not recommended.
Serving
Serve chilled or allow to sit at room temperature for 10 minutes before serving.
Similar Recipes
Cannoli Squares
Ingredients
For the Filling
- 1 15-ounce container whole-milk ricotta cheese, drained
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- 1 pinch kosher salt
- ½ heaping teaspoon finely grated orange zest
- ½ cup mini semisweet chocolate chips
For the Crusts
- Cooking spray or neutral oil
- 1 package frozen puff pastry thawed
- All-purpose flour for dusting
For Finishing
- Powdered sugar for dusting
- Mini semisweet chocolate chips for garnish
Instructions
Prepare the Ricotta Filling
- Place the ricotta cheese in a fine-mesh strainer set over a bowl.
- Cover and refrigerate for at least 8 hours or up to 2 days to remove excess moisture.
- Discard the drained liquid.
- Transfer the ricotta to a stand mixer or large mixing bowl.
- Beat until smooth and creamy.
- Add powdered sugar, vanilla extract, cinnamon, orange zest, and salt.
- Mix until fully combined.
- Fold in the mini chocolate chips.
- Cover and refrigerate while preparing the pastry.
Prepare the Puff Pastry Layers
- Preheat the oven to 400°F (200°C).
- Line a large baking sheet with parchment paper.
- Lightly flour a clean work surface.
- Roll the puff pastry into an 8×16-inch rectangle.
- Cut into two equal 8×8-inch squares.
- Transfer both squares to the prepared baking sheet.
- Dock the pastry with a fork, spacing holes about ½ inch apart.
- Bake for 22–25 minutes until deeply golden brown and crisp.
- Cool completely on the baking sheet for about 30 minutes.
Assemble the Cannoli Squares
- Gently flatten any puffed areas on one pastry square.
- Spread the ricotta filling evenly over the pastry, leaving a ½-inch border around the edges.
- Carefully place the second pastry square on top.
- Press very lightly to secure without crushing the layers.
- Smooth any filling along the sides for clean edges.
- Cover loosely and refrigerate for at least 2 hours or overnight.
Finish and Serve
- Transfer the chilled slab to a cutting board.
- Generously dust the top with powdered sugar.
- Using a serrated knife, cut into 9–12 squares.
- Wipe the knife clean between cuts for neat layers.
- Garnish with additional mini chocolate chips.
- Serve chilled.
Notes
- Draining ricotta is essential for a stable filling.
- All-butter puff pastry provides the best flavor.
- The dessert can be assembled a day ahead.
- Garnish just before serving for the freshest presentation.
Conclusion
These Cannoli Squares capture all the flavors of classic Italian cannoli in an easy, elegant dessert bar. With flaky puff pastry, creamy ricotta filling, chocolate chips, and a hint of orange zest, they’re perfect for entertaining, holidays, and special occasions. Once you try this simplified version of a traditional favorite, you’ll want to make it again and again.