Hi Friend, Let’s Make Delicious Cannoli Squares Together!
If you love creamy, sweet treats that feel fancy but are actually pretty simple, you’re going to adore these cannoli squares. I first tried making this dessert because I wanted to bring all the good flavors of a classic cannoli into an easy-to-make, shareable treat without all the frying. Plus, puff pastry makes it super quick and impressively flaky! Trust me, once you try these, they’ll be a regular in your dessert rotation.
Why I Love These Cannoli Squares (And You Will, Too!)
One of the things I appreciate about this recipe is how it balances creamy ricotta with the crisp flakiness of puff pastry – it’s like a little party in every bite. Plus, you get that sweet touch from powdered sugar and a little crunch from pistachios. If you’re into homemade desserts that don’t take all day, this is perfect.
The Nutritional Benefits in This Delicious Dessert
Of course, this dessert is a treat, but the ingredients bring some nice nutritional perks to the table:
- Ricotta Cheese is rich in protein and calcium, helping to make the dessert a bit more satisfying and nourishing.
- Pistachios add healthy fats and fiber that support heart health and digestion, plus they bring a lovely crunch.
- Dark Chocolate is full of antioxidants if you opt for at least 70% cacao.
Just a note: since it does contain sugar and cream, enjoy it mindfully, especially if you’re watching your sugar intake.
Some Adaptable Variations You Might Like
- Dairy-Free Version: Use dairy-free cream cheese or coconut cream instead of ricotta, and whip up coconut milk cream in place of heavy cream.
- Nut-Free Option: Skip the pistachios and replace with sunflower seeds or just leave it out – still delicious!
- Extra Fruity: Fold in some finely chopped candied orange peel or zest to add a fresh twist inside the filling.
Let’s Get Baking: Your Step-by-Step Cannoli Squares Recipe
Ingredients
- 2 sheets puff pastry, thawed
- 1 ½ cups ricotta cheese (drained if needed)
- ½ cup powdered sugar (plus extra for dusting)
- ½ cup mini chocolate chips (divided)
- 1 tsp vanilla extract
- ½ cup heavy cream (optional, for whipped cream addition)
- 4 oz dark or semi-sweet chocolate, melted (for drizzle)
- ¼ cup chopped pistachios (for garnish)
Directions
- Preheat your oven to 400°F (200°C).
- Lightly flour your work surface and roll out the puff pastry sheets. Use a fork to prick the surface lightly—this helps keep the pastry from puffing up too much.
- Place the pastry sheets on a baking sheet lined with parchment paper, then bake for 12-15 minutes or until they turn golden brown and crispy. Remove from the oven and let them cool completely.
- While the pastry is baking, mix the filling: combine ricotta cheese, powdered sugar, and vanilla extract in a bowl until smooth and creamy.
- If you’re using heavy cream, whip it until stiff peaks form. Then, gently fold the whipped cream and half of the mini chocolate chips into the ricotta mixture to make it light and fluffy.
- Once your puff pastry sheets are cooled, cut each into evenly sized squares.
- Spread a generous layer of the ricotta filling on half the squares. Top each filled square with a plain square to make a little sandwich.
- Melt your dark chocolate gently—use your microwave in short bursts or a double boiler—to get a smooth drizzle.
- Drizzle the melted chocolate over the top of each sandwich square.
- Sprinkle the chopped pistachios and remaining mini chocolate chips on top, then dust everything lightly with powdered sugar for that pretty finish.
- Pop the assembled cannoli squares into the fridge for at least 30 minutes. This helps the filling set and the flavors blend beautifully.
- Serve chilled and watch these creamy, crunchy, chocolatey bites disappear fast!
Helpful Tips to Make Perfect Cannoli Squares
- Puff Pastry Pro Tip: Keep your puff pastry cool up until baking—it puffs better and crisps up beautifully.
- If your ricotta is too wet, draining it on paper towels for 15 minutes will stop your filling from becoming watery.
- Chocolate Drizzle: If the melted chocolate thickens while drizzling, gently warm it up again to keep it smooth.
- You can prepare the filling a day ahead and keep it covered in the fridge to save time.
- For cleaner cutting, chill the puff pastry sheets before cutting into squares after baking.
Equipment You’ll Need
- Baking sheet
- Parchment paper
- Mixing bowls
- Fork (for pricking pastry)
- Whisk or electric mixer (for whipping cream)
- Knife and cutting board
- Microwave-safe bowl or double boiler (for melting chocolate)
- Spatula or spoon (for spreading and folding)
Frequently Asked Questions About Cannoli Squares
- Can I make this gluten-free? You can! Just swap the puff pastry for a gluten-free version, but make sure it’s thawed and handled gently.
- What makes the filling creamy? The ricotta combined with whipped cream (if you add it) gives the filling that light, smooth texture.
- Can I use store-bought whipped cream instead of whipping my own? Yes, store-bought works fine if you’re short on time, but fresh whipped cream is fluffier and blends better.
- How long can I keep these cannoli squares? Keep them chilled in an airtight container and enjoy within 2-3 days for best freshness.
- Can I freeze cannoli squares? I wouldn’t recommend freezing assembled squares because the puff pastry loses crispness, but you can freeze plain puff pastry sheets before baking.
Ready to Try? Let’s Make These Cannoli Squares Shine!
I don’t know about you, but I’m craving these creamy, chocolate-drizzled delights right now—maybe even before I finish typing this! When you give this recipe a whirl, I’d love to see your photos or hear your favorite twists. Pin this recipe on Pinterest and share it with your friends who love easy, elegant homemade desserts as much as you do. Happy baking, and remember: a little sweetness makes everything better!
