Name: Classic Cannoli Squares
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 package of phyllo dough; 1 cup ricotta cheese; 1 cup mascarpone cheese; 1 cup powdered sugar; 1 teaspoon vanilla extract; 1/2 cup mini chocolate chips; 1/4 cup chopped pistachios (optional); 1/2 teaspoon cinnamon; 1 egg (for egg wash); Confectioners’ sugar (for dusting)

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Short, Catchy Intro:

So you want fancy Italian vibes without rolling tubes and fighting sizzling oil, huh? Perfect. These Classic Cannoli Squares give you all the crunchy, creamy, chocolatey joy of cannoli but in a lazy chef friendly form. Think phyllo pillows stuffed with ricotta and mascarpone and tiny chocolate chips that wink at you. Ready to impress literally anyone with minimal drama?

If you love quick treats like this one, you might also enjoy this apple crumble that delivers big comfort with almost no fuss.

Why This Recipe is Awesome (H2):

This recipe gives you the cannoli experience without turning your kitchen into a deep frying lab. You get flaky phyllo instead of fried shells, and a dreamy filling that is way easier to scoop than pipe. It is practically idiot proof; even I did not mess it up the first time and I once set off a smoke alarm while boiling water.

It comes together fast. You can prep the filling while the oven heats, layer phyllo like you mean it, and pop it in. The results look bakery level and taste better than they need to. Want to get fancy? Sprinkle chopped pistachios for a little drama. Want to be lazy? Skip them. Either way you win.

Ingredients You’ll Need (H2):

1 package of phyllo dough
1 cup ricotta cheese
1 cup mascarpone cheese
1 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup mini chocolate chips
1/4 cup chopped pistachios (optional)
1/2 teaspoon cinnamon
1 egg (for egg wash)
Confectioners’ sugar (for dusting)

Yes those are the whole vibes. Keep the phyllo cold until you are ready. Phyllo dries out fast so cover it with a damp towel while you work. FYI a stick of butter melted and ready to brush makes life sweeter.

Step-by-Step Instructions (H2):

Preheat the oven to 375°F (190°C).
Roll out the phyllo dough and layer several sheets, brushing melted butter between each sheet.
Cut the layered phyllo into squares and place them in a greased baking dish.
In a bowl, mix ricotta, mascarpone, powdered sugar, vanilla extract, cinnamon, and mini chocolate chips until smooth.
Fill the phyllo squares with the ricotta mixture.
Fold over the edges of the phyllo to cover the filling.
Brush the tops with an egg wash.
Bake for about 20-25 minutes or until golden brown.
Let cool, then dust with confectioners’ sugar before serving.

Quick tips for the steps

Brush gently but thoroughly when layering phyllo. That butter is what gives you flake and color.
Keep the filling chilled until you are ready to scoop. It stays firmer and makes neater squares.
Check at 18 minutes so you do not go from golden to too dark. Ovens lie sometimes.

Common Mistakes to Avoid (H2):

Thinking you do not need to preheat the oven. Rookie mistake. Preheat. Always.
Letting phyllo sit uncovered. It dries out and cracks like bad manners. Cover with a damp towel when you are not using it.
Overfilling the squares. Cute overflow looks messy and can make the bottoms soggy. Moderation, friends.
Skimping on butter between layers. You want those crisp, flaky layers not sad flat pastry.
Forgetting to cool before dusting with sugar. If you dust while steaming hot the sugar will clump. Be patient even if you are not great at it.

Alternatives & Substitutions (H2):

No mascarpone? Use all ricotta but add a tablespoon of heavy cream or a splash of milk to get that silky texture. IMO mascarpone does make it richer but you can survive without it.
Hate mini chips? Use finely chopped dark chocolate or skip the chocolate and stir in citrus zest for a bright twist.
No pistachios? Almonds or hazelnuts work fine. Toast them for extra crunch.
Vegan or dairy free? Use a vegan cream cheese blend and a vegan butter for brushing. Phyllo sometimes contains butter so check the package.
Short on time? Buy pre-buttered phyllo if you can find it and skip the brushing step. Not cheating, just practical.

FAQ (Frequently Asked Questions) (H2):

Can I make the filling ahead of time?
Yes. Make it the day before and keep it covered in the fridge. It stays good and the flavors meld nicely. Take it out 10 minutes before filling so it softens a bit.
Can I use frozen ricotta?
You can but drain excess liquid first. Tossing ricotta in a cheesecloth for 15 minutes squeezes out watery bits and keeps the filling smooth.
Can I skip the egg wash?
Sure. The egg wash gives a shiny golden finish. If you avoid eggs, brush with melted butter instead for color.
Can I freeze assembled squares before baking?
I would not recommend freezing fully assembled and filled squares. Freeze the filling separately or freeze baked squares for best texture.
Can I make them gluten free?
Not with regular phyllo. You would need a gluten free phyllo alternative or try puff pastry made from gluten free dough. Texture will differ.
How should I store leftovers?
Keep them in an airtight container in the fridge up to 3 days. Reheat briefly in a low oven to crisp the phyllo again.
Can I turn this into a no bake dessert?
If you want a no bake twist, there are recipes that layer graham or cookie crust with cannoli filling. It is different but tasty.

Final Thoughts (H2):

You just made a dessert that looks like you worked hard and tastes like you adore carbs. Not bad for twenty minutes and a little fuss with phyllo. Remember patience when handling phyllo and a little butter goes a long way. Go impress someone or treat yourself. You totally earned it. FYI, these also travel well to potlucks if you do not eat them all first.

Conclusion

Want more inspiration or other ways to riff on cannoli bars? Try this Cannoli Delight Recipe (Easy No-Bake) | The Kitchn for a chilled take. If you like the bar format and want another perspective check Cannoli Bars – Stir Taste Smile.