Description
Ricotta Cannoli Squares are a delightful twist on traditional cannoli, featuring flaky puff pastry filled with a smooth and creamy ricotta mixture blended with chocolate chips and subtle hints of vanilla and cinnamon. These easy-to-make Italian-inspired dessert squares bake to golden perfection and are perfect for impressing guests or enjoying a decadent treat at home.
Ingredients
Scale
Puff Pastry Layer
- 1 sheet puff pastry (thawed)
- 1 egg (beaten, for egg wash)
Ricotta Filling
- 1 ½ cups whole milk ricotta cheese (well-drained)
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon cinnamon
- ½ cup mini chocolate chips
- Optional: chopped pistachios or extra chocolate chips for topping
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper to prevent sticking and allow easy cleanup.
- Cut Puff Pastry: Roll out the thawed puff pastry sheet slightly on a floured surface to smooth it. Cut the sheet evenly into 9 equal squares and place them on the prepared baking sheet.
- Apply Egg Wash and Bake: Brush the top of each puff pastry square with the beaten egg to give a golden, glossy finish once baked. Bake them for 12–15 minutes or until they puff up and turn golden brown.
- Cool and Split Pastry: Let the baked puff pastry squares cool completely. Then gently slice each square horizontally like a sandwich, creating a top and bottom half for filling.
- Prepare Ricotta Filling: In a mixing bowl, combine the well-drained ricotta cheese, powdered sugar, vanilla extract, and cinnamon. Beat the mixture until smooth and creamy. Fold in the mini chocolate chips gently.
- Assemble Squares: Spoon or pipe the ricotta filling generously onto the bottom half of each cooled puff pastry square. Place the top half over the filling to create a sandwich.
- Chill and Garnish: Refrigerate the assembled squares for 20–30 minutes to allow the filling to set and the flavors to meld. Before serving, dust with powdered sugar and optionally sprinkle chopped pistachios or additional chocolate chips on top for extra texture and flavor.
Notes
- Ensure the ricotta cheese is well-drained to avoid a watery filling. Wrap in cheesecloth or paper towels and let it drain for 30 minutes if necessary.
- For the crispiest texture, serve the squares the same day they are made.
- Chilling the squares before serving helps the filling to firm up and enhances flavor.
- Mini chocolate chips can be substituted with finely chopped dark chocolate for variation.
- If puff pastry is frozen, thaw it overnight in the refrigerator for best results.
