Let Me Tell You About These Cannoli Squares…
I probably make these Classic Cannoli Squares way too often (if my jeans could talk, they’d agree), but honestly? They’re my secret weapon when I want to impress folks without breaking a sweat. My Nonna would roll her eyes at the shortcut, but hey, not everyone has three spare hours and a deep-fryer. The first time I brought these to a family dinner, my cousin tried to sneak the last piece—classic Tony. So, if you want a cannoli vibe without the drama, you’re in the right kitchen.
Why You’ll Love Making (and Eating) These
I make this when I’m craving cannoli but absolutely can’t be bothered to roll out dough. My family goes crazy for this because it’s creamy, crunchy, and, ok, a little messy (but that’s part of the charm). Plus, if you ever tried frying cannoli shells and ended up with a kitchen that looked like a flour bomb went off—welcome to my club! These squares skip all that. And they disappear fast. Like, suspiciously fast. (I blame the kids, but it’s probably me.)
Here’s What You’ll Need (Plus My Lazy Swaps)
- 1 package of puff pastry sheets (I use the frozen kind—honestly, any brand is fine, and if you forget to thaw it, microwave for 10 seconds. Just don’t tell my Nonna)
- 2 cups ricotta cheese (Whole milk makes it creamier, but I’ve used low-fat when that’s all I had—nobody noticed)
- 3/4 cup powdered sugar (I sometimes use a bit less if I’m feeling virtuous)
- 1/2 tsp vanilla extract (Or a splash more if you love it. My friend swears by almond extract, but I’m not sold)
- 1/3 cup mini chocolate chips (Full-size work in a pinch, or skip if you’re the rare soul who doesn’t like chocolate)
- 1/4 cup chopped pistachios (Optional, but they look snazzy on top. I never bother to shell my own—life’s too short.)
- 1 egg (for an optional egg wash, makes things shiny but not strictly necessary)
Alright, Let’s Get Cooking (Sort Of)
- Preheat your oven to 400°F (yeah, I know, that’s hot, but you want puff pastry to puff).
Roll out the pastry sheets on a lightly floured counter—don’t stress if they’re not perfectly square. I use a rolling pin, but a wine bottle works, too. (Ask me how I know.) - Cut each sheet into even(ish) rectangles. I usually get about 12 squares per sheet, but sometimes I end up with weird shapes—just smoosh the scraps together and bake them anyway.
- Transfer to a parchment-lined baking sheet. If you’re feeling fancy, brush the tops with a beaten egg. If not, skip it. Bake for 12-15 minutes, until golden and flaky.
- Meanwhile, mix up the filling: In a bowl, stir together ricotta, powdered sugar, and vanilla. Taste it. (This is where I sneak a spoonful. Quality control!) If your ricotta is really watery, drain it in a sieve for a bit first—the filling should be thick-ish, not soup.
- Fold in the mini chocolate chips. Hide the bowl at the back of the fridge so no one eats it before assembly. (Or just eat some and accept your fate.)
- Once the pastry squares are cool enough to handle, carefully slice them in half horizontally. Sometimes they flake apart. That’s normal. Just pile them back together and call it “rustic.”
- Spoon or pipe (if you’re feeling extra) about a tablespoon of the filling into each square, then sandwich the tops back on. I usually end up overfilling the first few, so don’t be me—start small, you can always add more.
- Sprinkle with pistachios, maybe a dusting of extra powdered sugar, and you’re golden. Or, if you’re me and forgot the pistachios in the fridge (again), just eat them as is. Still delicious.
Notes from the Trenches
- Honestly, the first time I made these, I forgot to drain the ricotta—big mistake. The filling oozed out like lava. So, if yours looks runny, just pop it in cheesecloth over a bowl for 30 min.
- I keep extra pastry in the freezer just for these moments. Pro tip: label it, or you’ll defrost what you think is pastry and end up with a frozen chicken breast. Not a great surprise at dessert time.
- And, if you don’t have parchment, just grease your tray well. But parchment = fewer dishes, and who likes scrubbing?
Variations I’ve Tried (Some Winners, Some Not)
- I once added orange zest to the filling. Actually, I find it works better if you use less than a teaspoon—any more tastes like cleaning spray.
- Swapping half the ricotta for mascarpone makes it richer (in a good way). My sister likes it with a splash of amaretto, but she’s fancier than me.
- Tried a gluten-free puff pastry once. It, uh, didn’t puff. Still tasted ok, but was more like a cannoli pancake. Maybe skip that unless you have to.
Stuff You’ll Need (Or Can Improvise)
- Baking sheet (I’ve used the bottom of a roasting pan in a pinch)
- Mixing bowl, spoon, and maybe a piping bag—but a plastic bag with the corner snipped works just as well
- Sharp knife for splitting the pastry (or just tear it, no one’s judging)
How to Store (I Mean, If Any Survive)
I keep leftovers in an airtight container in the fridge; they’re good for up to two days, although honestly, in my house they never last more than a day! The pastry softens a bit, but I actually think this tastes better the next day—don’t ask me why, just does.
How I Serve ‘Em
I like to stack the squares haphazardly on a vintage plate (ok, it’s just old), dust with extra sugar, and sometimes throw on some berries if I feel like making an effort. At Christmas, my aunt always insists we serve with espresso—if you’re into that, go for it! Oh, and if you want more cannoli inspo, Serious Eats has a deep dive into the classic version.
If I Could Offer a Couple Pro Tips…
- Once I tried to rush the pastry (impatience is not a virtue here)—ended up with doughy bottoms. Let that puff pastry really bake until golden.
- If you pile the filling too high, it’ll squish out the sides. So, be gentle when sandwiching.
- Actually, I used to skip chilling the filling, but it’s way easier to work with if it’s cold. Lesson learned.
FAQ (Because Apparently, I Get Asked These A Lot)
- Can I use store-bought ricotta? Yep! Just drain it a bit if it’s watery. If you want to make your own, The Kitchn has a great method.
- Can I make these ahead? Sure, but assemble them close to serving time if you want the crunch. Or, just accept a softer pastry—that’s what I do sometimes.
- What if I don’t have chocolate chips? Just chop up a chocolate bar, or leave it out. The world keeps spinning.
- Help, my pastry came out weirdly shaped? Don’t sweat it. They might look odd but taste brilliant. Call them rustic and move on.
- Is this really like a cannoli? Well, purists would say no, but in spirit? Absolutely. All the good flavors without the faff.
Oh, and quick digression: If you ever find yourself with leftover filling, it’s almost too good on toast. Or, just eat it by the spoonful. I won’t judge, promise.
Ingredients
- 1 sheet puff pastry, thawed
- 1 1/2 cups ricotta cheese, drained
- 1/2 cup powdered sugar, plus extra for dusting
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/3 cup mini chocolate chips
- 1/4 cup heavy cream
- 1 large egg, beaten
Instructions
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1Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
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2Roll out the puff pastry sheet and cut into 9 equal squares. Place the squares on the prepared baking sheet and brush with beaten egg.
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3Bake the pastry squares for 15-20 minutes or until golden and crisp. Let them cool completely.
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4In a medium bowl, combine ricotta cheese, powdered sugar, vanilla extract, and cinnamon. Whip with heavy cream until smooth and fluffy.
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5Slice each pastry square in half horizontally. Spread or pipe the ricotta filling onto the bottom halves, sprinkle with mini chocolate chips, and top with the remaining pastry halves.
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6Dust the assembled cannoli squares with powdered sugar before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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