Name: Classic Cannoli Squares
Prep time: 30 min
Cook time: 18 min
Total time: 2 h
Cuisine: Italian
Ingredients: 2 sheets puff pastry; 2 cups whole milk ricotta cheese, drained; 1 cup mascarpone cheese (optional); 3/4 cup powdered sugar, plus extra for dusting; 1 teaspoon vanilla extract; 1/2 teaspoon cinnamon (optional); 1/2 cup mini chocolate chips; Zest of 1 orange, plus extra for garnish

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Classic Cannoli Squares: A Delightful Italian-Inspired Dessert

There’s something comforting about the crunch of puff pastry paired with sweet, citrus-kissed ricotta — this recipe channels those cozy Italian flavors into a simple, sliceable treat that’s perfect for sharing. If you enjoy make-ahead desserts that still feel special, these Classic Cannoli Squares are a nostalgic twist on the beloved filling and crisp shell. For another easy, crowd-pleasing option to serve alongside, consider how a caramel apple dessert cup can complement citrusy, cream-forward sweets: caramel apple dessert cups recipe.

why make this recipe

If you’re tired of fiddly individual pastries but crave the classic cannoli flavor, this recipe is perfect because it takes the best elements — sweet ricotta filling, chocolate chips, and citrus zest — and turns them into an easy, tray-baked format that’s simple to slice and serve. It solves the problem of making dozens of tiny shells while keeping the same textural contrast and flavor profile. Ideal for potlucks, family gatherings, or a make-ahead dessert for a dinner party, these squares keep the magic of cannoli without the fuss.

Ingredients

2 sheets puff pastry
2 cups whole milk ricotta cheese, drained
1 cup mascarpone cheese (optional)
3/4 cup powdered sugar, plus extra for dusting
1 teaspoon vanilla extract
1/2 teaspoon cinnamon (optional)
1/2 cup mini chocolate chips
Zest of 1 orange, plus extra for garnish

Step-by-Step Guide to Making Classic Cannoli Squares

This section expands each direction into a clear, approachable workflow, with tips to make the process smoother and to get the best texture and flavor from each component.

Prep and preheat

Preheat your oven to 400°F (200°C). Line your baking sheets with parchment paper to prevent sticking and ensure even browning. Using parchment also makes cleanup effortless once the puff pastry comes out of the oven.

Prepare the puff pastry

Unroll the puff pastry sheets onto the prepared baking sheets. If the pastry feels slightly stiff, let it rest at room temperature for about 10 minutes — this relaxes the gluten and makes the sheets easier to work with. Use a fork to prick the pastry sheets all over (this is called docking), which helps steam escape so the pastry can puff evenly without creating oversized air pockets.

Bake until golden

Place the docked sheets in the preheated oven and bake for 15–18 minutes, or until they’re a deep golden color and evenly puffed. Watch carefully near the end of baking; ovens vary, and puff pastry can go from golden to dark quickly. Rotate the sheets halfway through if your oven has hot spots. Once baked, transfer the sheets to a cooling rack and allow them to cool completely — hot pastry will melt the filling and make slicing messy.

Drain and refine the ricotta

While the pastry cools, turn to the filling. Ricotta often contains excess liquid that can make a filling runny. Put the ricotta in a fine-mesh sieve or cheesecloth-lined colander and let it drain over a bowl in the fridge for at least 30 minutes. If you have the time, drain longer for the best, thickest texture. Using whole milk ricotta gives you richness; the optional mascarpone adds silkiness and stability.

Make the filling

In a mixing bowl, beat the drained ricotta with the mascarpone (if using), powdered sugar, vanilla extract, cinnamon (if using), and the zest of one orange until smooth and creamy. Use an electric mixer on medium speed for an even texture, but be careful not to overmix — overbeating can make the mixture too loose. Taste and adjust the amount of sugar or zest to your preference.

Fold in the add-ins

Gently fold in the mini chocolate chips. The smaller chips distribute throughout the filling more evenly than full-size chips and keep the texture consistent when you slice the squares. If you’d like, reserve a small handful to sprinkle on top after assembling for visual appeal.

Assemble the squares

Place one cooled puff pastry sheet on your serving platter or a flat cutting board. Spread the ricotta filling evenly over the sheet, leaving a tiny border (about 1/4 inch) to ensure neat edges. Smooth the top with an offset spatula or the back of a spoon. Carefully place the second puff pastry sheet on top, pressing gently to adhere.

Chill thoroughly

Transfer the assembled pastry to the refrigerator and chill for at least 2 hours. Chilling firms the filling for cleaner slices and allows flavors to meld. If you want to speed things up, a chill in the freezer for 45–60 minutes will do in a pinch, but check frequently so the pastry doesn’t become too hard to cut cleanly.

Slice and finish

When the squares are well chilled, dust the top with powdered sugar and zest a little extra orange over the top for brightness. Use a sharp, serrated knife or a bench scraper to slice into squares — wipe the blade between cuts for the neatest presentation. Arrange on a platter and serve chilled or at cool room temperature.

Directions (concise recipe steps)

Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.
Place puff pastry sheets on baking sheets and prick with a fork. Bake for 15–18 minutes until golden. Cool completely.
In a bowl, beat ricotta, mascarpone, powdered sugar, vanilla, cinnamon, and orange zest until smooth.
Fold in mini chocolate chips.
Place one puff pastry sheet on a platter. Spread filling evenly. Top with the second sheet.
Chill for 2 hours before slicing.
Dust with powdered sugar and garnish with orange zest before serving.

Storage Tips for Classic Cannoli Squares

Refrigerate: Store in an airtight container in the refrigerator for up to 3–4 days at 35–40°F (2–4°C).
Freezer: For longer storage, wrap the assembled squares tightly in plastic wrap and aluminum foil, then freeze for up to 1 month at 0°F (-18°C). Thaw overnight in the refrigerator before serving.
Serving after storage: If refrigerated, let the squares sit at room temperature for 10–15 minutes before serving to soften slightly; if frozen and thawed, a quick 10–15 minute rest at room temperature helps bring back creaminess.

Serving Suggestions for Classic Cannoli Squares

Coffee and tea pairings: Serve small squares with espresso or a rich black tea to balance the sweetness. The citrus and chocolate chips play nicely against bitter coffee notes.
Dessert platter idea: Combine these squares with simple biscotti, fresh berries, and a bowl of whipped cream (or a mascarpone drizzle) for a variety of textures and flavors. Smaller squares are perfect for a dessert buffet so guests can sample multiple items.
Seasonal twists: For winter gatherings, garnish with candied orange peel and a dusting of cinnamon; in spring or summer, top with a few macerated berries or a mint sprig for freshness.

tips to make Classic Cannoli Squares

Q: How do I keep the filling from being watery?
A: Drain the ricotta well before mixing — put it in a sieve or cheesecloth in the fridge for at least 30 minutes. Adding mascarpone also helps bind and thicken the mixture.

Q: Can I make this ahead for a party?
A: Yes — assemble and refrigerate up to 48 hours ahead. For best texture, finish with a fresh dusting of powdered sugar and orange zest just before serving.

Q: What’s the best way to slice clean squares?
A: Chill thoroughly, use a sharp serrated knife, and wipe the blade between cuts. This prevents drag and keeps edges tidy.

variation (if any)

Chocolate-dipped edges: After slicing, melt semi-sweet chocolate and dip the edges of each square, letting them set on parchment. This adds an elegant, bakery-style finish and a richer chocolate contrast.
Nutty substitution: Swap the mini chocolate chips for finely chopped toasted pistachios or hazelnuts and fold a tablespoon of honey into the filling for a nut-forward, slightly sweeter profile. The crunch complements the flaky pastry and pairs beautifully with orange zest.

FAQs

Q: Can I use low-fat ricotta?
A: Using whole milk ricotta gives the creamiest, most authentic texture; low-fat versions can be grainy or thin. If you must use lighter ricotta, consider increasing mascarpone or adding a tablespoon of cream cheese to improve richness.

Q: How do I prevent the puff pastry from getting soggy?
A: Ensure the puff pastry is completely cooled before adding the filling, and don’t spread the filling right up to the very edge — leaving a small border helps keep the layers distinct. Chill before slicing to firm everything up.

Q: Can I make individual portions instead of a sheet?
A: Yes — you can cut the puff pastry into rectangles before baking and assemble mini sandwiches with filling. Keep in mind smaller portions may need less chilling time and can be more prone to sogginess, so serve them soon after assembly.

Q: Is mascarpone necessary?
A: No — mascarpone is optional but recommended for extra creaminess and stability. If you skip it, the squares will still be delicious but slightly less rich.

How long can I leave the squares at room temperature?
- Avoid leaving them out for more than 2 hours (or 1 hour in warm environments) due to the dairy-based filling. Keep them refrigerated until just before serving.

Final tips and serving notes

Presentation matters: A fine dusting of powdered sugar and a little fresh orange zest right before serving makes a striking difference in both aroma and appearance.
Make it a ritual: These squares are great to assemble while chatting with friends or family — the process is straightforward, and guests often love helping fold in the chips or zest the orange.
Upscale plating: Serve single squares with a dollop of lightly sweetened whipped cream and a shard of candied orange peel for a restaurant-style finish.

Conclusion

These Classic Cannoli Squares are an inviting, make-ahead dessert that captures the bright, creamy flavors of traditional cannoli in an easy-to-slice format — perfect for feeding a crowd or enjoying a sweet weeknight treat. For more inspiration on no-bake cannoli-style desserts, check out this excellent no-bake version at Cannoli Delight Recipe (Easy No-Bake) – The Kitchn, and if you’re curious about a chocolatey twist, this bakery-style take on cannoli brownies offers a creative crossover: Cannoli Brownies (Bakery-Style) – Snappy Gourmet. Enjoy experimenting and making this comforting, citrus-kissed dessert your own.