Description
Enjoy the beloved taste of cannoli without the fuss! These squares feature a buttery crust and a creamy ricotta filling, perfect for sharing. Full baking instructions & nutritional insights included.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 3/4 cup granulated sugar, divided
- 15 ounces (about 1 3/4 cups) whole milk ricotta cheese, well-drained
- 2 large eggs
- 1 teaspoon vanilla bean paste
- 1/2 cup mini chocolate chips
- 2 tablespoons confectioners' sugar, for dusting
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. In a medium bowl, combine the all-purpose flour and 1/4 cup of the granulated sugar. Cut in the cold, cubed butter until the mixture resembles coarse crumbs. Press this mixture evenly into the bottom of the prepared pan and bake for 15 minutes, or until lightly golden.
- Step 2: While the crust is baking, prepare the filling. In a large bowl, combine the well-drained ricotta cheese, the remaining 1/2 cup granulated sugar, large eggs, and vanilla bean paste. Beat with an electric mixer on medium speed until smooth and well combined, scraping down the sides as needed. Gently fold in the mini chocolate chips by hand.
- Step 3: Carefully pour the ricotta filling evenly over the warm, partially baked crust in the pan. Return the pan to the preheated oven and bake for an additional 30-35 minutes, or until the filling is set and the edges are lightly golden brown. A knife inserted into the center should come out clean.
- Step 4: Once baked, remove the pan from the oven and let the cannoli squares cool completely on a wire rack at room temperature. Once cooled, transfer the pan to the refrigerator and chill for at least 2 hours, or preferably overnight, to allow the squares to fully set. Before serving, use the parchment paper overhang to lift the squares out of the pan, dust generously with confectioners' sugar, and cut into 9 or 16 squares.
Notes
- Keep leftover cannoli squares in an airtight container in the refrigerator for up to 3-4 days; they often taste even better the next day once the flavors have fully melded.
- These squares are a dream served chilled, straight from the fridge; reheating isn't recommended as it can compromise the beautiful creamy texture of the ricotta filling.
- For an extra special presentation, try garnishing each square with a small amount of finely grated orange zest or a few toasted chopped pistachios just before dusting with confectioners' sugar.
- A top tip for the silkiest filling is to ensure your whole milk ricotta is extremely well-drained, ideally by pressing it through a fine-mesh sieve or letting it sit in one over a bowl in the fridge overnight to remove excess moisture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 square (approx. 2.5" x 3")
- Calories: 380
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 14g
- Trans Fat: 0.2g
- Protein: 30g