Delicious Ricotta Cannoli Squares: A Classic Recipe
A no-fry twist on the classic Italian dessert, featuring a buttery crust and creamy ricotta filling with chocolate chips.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 35 minutes (includes chilling)
- Yield: 12 squares
- Category: Baking, Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups whole milk ricotta cheese, drained
- 1/2 cup powdered sugar
- 1/2 cup mini chocolate chips
- 1 teaspoon orange zest
- 1/2 teaspoon ground cinnamon
- 1/4 cup heavy cream
Instructions
- Preheat oven to 350 degrees F. Grease a 9×13-inch baking pan.
- In a large bowl, combine flour, sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs. Add egg and vanilla; mix until dough forms.
- Press dough evenly into the prepared pan. Chill for 30 minutes.
- Bake crust for 15 minutes, until lightly golden. Cool completely.
- In a medium bowl, beat ricotta, powdered sugar, orange zest, and cinnamon until smooth. Fold in chocolate chips and heavy cream.
- Spread filling evenly over cooled crust. Refrigerate for at least 4 hours or overnight.
- Cut into squares and serve chilled. Dust with extra powdered sugar if desired.
Notes
For best results, drain the ricotta overnight. You can add a layer of melted chocolate on the crust before the filling for extra richness.