Classic Cannoli Squares
These cannoli squares are a delightful treat, sweet and creamy with a hint of chocolate, perfect for gatherings.
Ingredients
Filling Ingredients
- 2 cups Ricotta Cheese (use whole milk for a richer texture) For a creamier filling.
- 1 cup Powdered Sugar (substitute with coconut sugar for a healthier option) Use coconut sugar for a healthier version.
- 1 teaspoon Vanilla Extract (opt for pure vanilla for the best taste) Pure vanilla enhances flavor.
- 1/2 teaspoon Cinnamon (omit if you prefer a classic cannoli flavor) Optional spice.
- 1/2 cup Mini Chocolate Chips (dark chocolate enhances richness) For extra chocolate flavor.
Crust and Toppings
- 2 pieces Pre-made Pie Crusts (homemade crust works beautifully, too) Use store-bought for convenience.
- 1 large Egg (for an egg wash that gives a glossy finish) Provides a nice shine.
- Sugar Sugar (for sprinkling, adds a sweet crunch on top when baked) To sprinkle on top.
- 1/4 cup Chopped Pistachios (offers a delightful crunch and color) For garnish.
- 3 pieces Maraschino Cherries (adds a pop of sweetness and decoration) For decoration.
- 1/4 cup Extra Chocolate Chips (for those who can't get enough chocolate) For garnish.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Unroll the two pie crusts and fit one into a greased baking dish.
- In a bowl, mix the ricotta cheese, powdered sugar, vanilla extract, cinnamon, and chocolate chips until smooth.
- Spread this creamy filling evenly over the crust in the baking dish.
- Place the second pie crust on top, sealing the edges well.
- Brush the top crust with the egg wash and sprinkle with sugar.
- Cut small slits in the top crust to allow steam to escape.
- Bake for 25-30 minutes until golden brown.
- Let it cool before garnishing with pistachios and cherries.
Notes
Make ahead of time and store in the fridge. Freezes well for up to two months. To avoid a soggy bottom crust, bake until golden.