Description
Classic Cannoli Squares are a delightful twist on traditional cannoli, featuring a buttery baked crust topped with a creamy, sweet ricotta filling studded with mini chocolate chips. This Italian-inspired dessert combines rich flavors of cinnamon and orange zest, perfect for any occasion.
Ingredients
Scale
For the Crust:
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- ½ teaspoon salt
- ¾ cup cold unsalted butter, cubed
- 2 large eggs
- 1 teaspoon vanilla extract
For the Filling:
- 2 cups whole milk ricotta cheese, drained well
- 1 cup powdered sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon orange zest
- 1 cup mini chocolate chips
- 1 tablespoon cornstarch
For Topping:
- Powdered sugar for dusting
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C) and lightly grease a 9 x 13 inch baking pan to prevent sticking.
- Make the Crust Dough: In a large bowl, combine the all-purpose flour, granulated sugar, and salt. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Reserve about one third of this mixture for topping later.
- Form and Bake the Crust: Press roughly two thirds of the dough firmly and evenly into the bottom of the prepared baking pan to form the crust. Bake it in the preheated oven for 12 to 15 minutes until it is lightly golden.
- Prepare the Ricotta Filling: While the crust is baking, whisk together the eggs and vanilla extract in a bowl. Add the drained ricotta cheese, powdered sugar, ground cinnamon, orange zest, and cornstarch, stirring until the mixture is smooth. Fold in the mini chocolate chips evenly.
- Add Filling and Topping: Once the crust is warm from baking, spread the ricotta filling evenly over it. Crumble the reserved dough over the top to create a crumbly layer.
- Bake the Squares: Return the pan to the oven and bake for 30 to 35 minutes until the top is set and lightly golden.
- Cool and Serve: Allow the squares to cool completely in the pan. Once cooled, slice into 16 squares and dust generously with powdered sugar before serving.
Notes
- Drain the ricotta overnight to remove excess moisture for a better texture in the filling.
- Refrigerate the cannoli squares and serve chilled to enjoy a more authentic cannoli flavor experience.
- Use whole milk ricotta for a rich and creamy filling; part-skim ricotta can be substituted but may affect creaminess.
- These squares keep well in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
