If you have a soft spot for Italian desserts that combine creamy richness with flaky, buttery pastry, you are going to fall in love with this Ricotta Cannoli Squares Recipe. Imagine crisp puff pastry squares topped with a luscious, sweet ricotta filling, kissed by hints of vanilla, cinnamon, and a burst of citrus zest. Each bite delivers an irresistible balance of textures and flavors, offering a fresh twist on traditional cannoli that’s easier and faster to whip up. This recipe is not only a crowd-pleaser but also a delightful way to bring a touch of Italy to your own kitchen.
Ingredients You’ll Need
The magic of this Ricotta Cannoli Squares Recipe lies in its simple, quality ingredients that work beautifully together. Each item plays a crucial role, from the puff pastry’s golden crispness to the creamy ricotta blend that fills and flavors the squares.
- Puff pastry sheet: The flaky, buttery base that bakes to golden perfection, creating delightful texture contrasts.
- Melted butter: Adds richness and helps the granulated sugar stick, contributing to a crisp, caramelized topping.
- Granulated sugar: Sprinkled on top before baking for a sweet crunch that complements the smooth filling.
- Ricotta cheese: The star ingredient providing a creamy, mild base that’s easily sweetened and flavored.
- Powdered sugar: Sweetens the ricotta filling smoothly and offers a delicate dusting finish.
- Vanilla extract: Infuses the filling with warm aroma and depth, enhancing its dessert appeal.
- Ground cinnamon: Adds a subtle spicy note that balances the sweetness beautifully.
- Mini chocolate chips (optional): Small bursts of chocolate that melt slightly against the cool ricotta, adding texture and flavor.
- Crushed pistachios (optional): Provide a nutty crunch and lovely color contrast as a topping.
- Orange zest (optional): Brightens the filling with a fresh citrus zing, making the squares even more irresistible.
How to Make Ricotta Cannoli Squares Recipe
Step 1: Prepare and Cut the Puff Pastry
Start by preheating your oven to 375°F (190°C) to ensure it’s at the perfect temperature when you’re ready to bake. Roll out your puff pastry on a lightly floured surface to prevent sticking, then carefully cut it into nine even squares. This forms the crisp, flaky base of your cannoli squares, so even sizes ensure uniform baking.
Step 2: Bake the Pastry Squares
Place the cut pastry squares on a baking sheet lined with parchment paper to avoid sticking or uneven browning. Brush each square generously with melted butter, then sprinkle granulated sugar on top—this creates a delicious caramelized crust as it bakes. Bake for 12-15 minutes until golden and puffed, then let them cool completely before adding the filling for the best texture contrast.
Step 3: Make the Ricotta Filling
While the pastry cools, prepare the filling by combining ricotta cheese, powdered sugar, vanilla extract, ground cinnamon, and optional orange zest in a bowl. Mix until it’s smooth and creamy, ensuring the powdered sugar fully dissolves for an even sweetness. This luscious filling brings all the warm, comforting flavors that make this dish shine.
Step 4: Assemble the Ricotta Cannoli Squares Recipe
Once cooled, scoop a generous dollop of the ricotta mixture onto the center of each puff pastry square. Spread it gently, leaving a border so the edges stay crisp and visually appealing. This step transforms the crisp pastry into a decadent treat bursting with creamy goodness.
Step 5: Add the Final Touches
Sprinkle mini chocolate chips and crushed pistachios over the ricotta topping for an added layer of flavor and crunch. These toppings enhance the texture and bring color and excitement to each square. Finish by dusting a light layer of powdered sugar just before serving, evoking the classic cannoli look and adding subtle sweetness.
How to Serve Ricotta Cannoli Squares Recipe
Garnishes
A sprinkle of powdered sugar is simple yet elegant, creating a pretty powdered finish that mimics traditional cannoli. For extra flair, scatter a few more crushed pistachios or a twist of orange zest on top to brighten the presentation and add inviting aroma.
Side Dishes
These Ricotta Cannoli Squares pair wonderfully with a light espresso or a chilled glass of Moscato for an authentic Italian vibe. You can also serve them alongside fresh berries or a small bowl of mixed fruit to add freshness and balance to the richness of the dessert.
Creative Ways to Present
Consider arranging the squares on a decorative platter lined with colorful napkins or edible flowers for a festive look. For a party, serve them on individual plates with a drizzle of chocolate or caramel sauce around the edges. You can even stack the squares slightly to create a more dynamic, layered dessert tower that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, keep the assembled Ricotta Cannoli Squares refrigerated in an airtight container to maintain freshness. The crispness of the pastry may soften over time, but the flavor will remain delightful for up to two days.
Freezing
It’s best to freeze the puff pastry squares before assembly for optimal texture. Bake and cool the squares, then freeze them uncooked or the finished ones separately, storing fillings in airtight containers. Thaw and assemble the filling just before serving to keep everything fresh and crisp.
Reheating
To enjoy leftovers warm, gently reheat the puff pastry squares in a low oven (about 300°F or 150°C) for a few minutes until crisp again. Avoid microwaving post-assembly, as the ricotta filling is best served chilled for texture and taste.
FAQs
Can I use store-bought ricotta or should I make it fresh?
Store-bought ricotta works wonderfully for this recipe, especially if well drained to avoid excess liquid that could make the pastry soggy. Fresh homemade ricotta, if you have it, adds an extra touch of creaminess and freshness but is not required.
Is it possible to make this recipe vegan?
Absolutely! You can substitute the ricotta cheese with a vegan ricotta alternative made from tofu or cashews, and use a plant-based puff pastry to keep this dessert entirely vegan while maintaining similar textures and flavors.
How can I make this recipe nut-free?
Simply omit the crushed pistachios or switch to finely chopped seeds like pumpkin or sunflower seeds for a safe, crunchy alternative that won’t compromise the overall taste.
Can these squares be made gluten-free?
Yes, by using a gluten-free puff pastry in place of regular puff pastry, you can enjoy this dessert without gluten. Just ensure any additional toppings and flavorings are gluten-free as well.
What’s the best way to drain ricotta for this recipe?
Place the ricotta in a fine mesh strainer or cheesecloth over a bowl and let it drain in the fridge for at least an hour. This removes excess moisture, helping the filling to hold together nicely without becoming watery.
Final Thoughts
This Ricotta Cannoli Squares Recipe is a game-changer when you want all the joy of cannoli without the fuss of rolling shells. Its delightful combination of flaky pastry, creamy filling, and thoughtful toppings makes it an unforgettable treat for any occasion. I encourage you to try this recipe soon and share it with your loved ones—it’s comfort food with an Italian flair that’s sure to bring smiles all around.
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Ricotta Cannoli Squares Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
Delightful Ricotta Cannoli Squares featuring a crisp puff pastry base topped with a creamy, sweet ricotta filling enhanced by cinnamon, vanilla, and optional chocolate chips and pistachios. These elegant no-fry, baked treats offer the luscious flavor of classic cannolis in a quick and easy square form, perfect for dessert or a sweet snack.
Ingredients
Puff Pastry Base
- 1 sheet puff pastry (store-bought or homemade)
- 1 tablespoon melted butter (for brushing)
- 2 tablespoons granulated sugar (for sprinkling)
Ricotta Filling
- 2 cups ricotta cheese (drained if using fresh ricotta)
- 1/2 cup powdered sugar (plus more for dusting)
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1 tablespoon orange zest (optional, for added flavor)
Toppings (Optional)
- 1/4 cup mini chocolate chips
- 1/4 cup crushed pistachios
Instructions
- Prepare the puff pastry: Preheat your oven to 375°F (190°C). Roll out the puff pastry sheet on a lightly floured surface. Use a sharp knife or pizza cutter to cut the pastry into approximately 9 equal squares, adjusting size depending on your sheet.
- Bake the crust: Place the pastry squares on a parchment-lined baking sheet. Brush each square with melted butter and sprinkle with granulated sugar evenly. Bake in the preheated oven for 12 to 15 minutes, or until the pastry is golden and puffed. Remove from the oven and allow to cool completely before adding the filling.
- Make the ricotta filling: In a large mixing bowl, combine the ricotta cheese, powdered sugar, vanilla extract, ground cinnamon, and orange zest if using. Stir until the mixture is smooth, creamy, and well blended for a luscious filling.
- Assemble the squares: Once the puff pastry squares have cooled, spoon a generous amount of the ricotta filling onto the center of each square. Spread the filling gently, leaving a small border around the edges to maintain a neat presentation.
- Add toppings: Sprinkle mini chocolate chips and crushed pistachios over the ricotta filling on each square if desired. These add delicious texture and flavor contrast.
- Serve: Just before serving, dust the tops generously with powdered sugar for a beautiful finishing touch and extra sweetness.
Notes
- Ensure the ricotta is well-drained to avoid excess moisture in the filling.
- Use fresh puff pastry for the best puff and flakiness.
- Optional toppings like pistachios and chocolate chips enhance both flavor and texture but can be omitted for a simpler version.
- These squares are best enjoyed the same day they are made for optimal crispiness.
- For variation, try adding a pinch of nutmeg or substituting orange zest with lemon zest.
