If you love the classic flavors of cannoli but are looking for an easier, less messy way to enjoy them, the Ricotta Cannoli Squares Recipe is your new best friend. This delightful dessert takes crescent roll dough as a golden, flaky crust and wraps it around a luscious ricotta and cream cheese filling dotted with mini chocolate chips. It’s the perfect marriage of creamy, sweet, and slightly tangy, with a wonderful hint of orange zest that lifts the whole dish. Whether you’re baking for a holiday, potluck, or a simple family treat, these squares are guaranteed to make you smile with every bite.
Ingredients You’ll Need
Ingredients You’ll Need
Every great dish begins with excellent ingredients, and for this recipe, simplicity is key. Each element plays a vital role: from the buttery crescent dough that forms the crust and top, to the creamy ricotta and cream cheese blend that brings richness and smooth texture, all accented by the brightness of vanilla and orange zest and the sweet surprise of chocolate chips.
- 1 package refrigerated crescent roll dough (8 oz): This creates a flaky and golden crust that’s easy to work with and bakes up beautifully.
- 1 cup whole milk ricotta cheese (drained if watery): Adds creaminess and authentic cannoli flavor, draining ensures the perfect texture.
- 4 oz cream cheese, softened: Brings a smooth, rich texture that blends perfectly with the ricotta for a luscious filling.
- 1/2 cup powdered sugar: Sweetens the filling just right without being overpowering.
- 1/2 teaspoon vanilla extract: Enhances all the flavors with warm, aromatic notes.
- 1/2 teaspoon orange zest (optional): Adds a bright citrus kick that elevates this dessert to something truly special.
- 1/4 cup mini chocolate chips: The tiny bursts of chocolate add delightful texture and sweetness throughout.
- 1 tablespoon melted butter: Used to brush the top crust, helping it brown beautifully and adding a touch of richness.
- 1 tablespoon granulated sugar: Combined with cinnamon for a simple, flavorful topping that adds a lovely crunch.
- 1/2 teaspoon cinnamon: A hint of spice that pairs perfectly with the sweetness of the topping and filling.
- Extra powdered sugar for dusting: The finishing touch that makes each square look as good as it tastes.
How to Make Ricotta Cannoli Squares Recipe
Step 1: Prepare and Bake the Bottom Crust
Begin by preheating your oven to 375°F and lining an 8×8-inch baking pan with parchment paper, leaving enough overhang to lift out the squares later. Take half of the crescent roll dough, unroll it, and press it firmly into the bottom of your pan, sealing all the seams to avoid leaks. Bake this crust for 8 to 10 minutes, just until it’s lightly golden—this step ensures a firm base that won’t get soggy once filled. Let it cool completely before moving on.
Step 2: Make the Ricotta Filling
While the crust is cooling, it’s time to whip up the creamy filling. Combine the ricotta cheese (make sure it’s well drained to avoid watery filling), softened cream cheese, powdered sugar, vanilla extract, and orange zest if you’re using it. Beat until the mixture is smooth and fluffy. Gently fold in the mini chocolate chips to distribute them evenly without breaking their shape. This luscious mixture will be the heart of your Ricotta Cannoli Squares Recipe.
Step 3: Assemble and Top
Once the bottom crust is cooled, spread the ricotta filling evenly over it. Then, unroll the remaining crescent dough and carefully place it over the top, pressing gently to seal the edges and smooth out any folds. This top layer will bake up into a golden, flaky wrapper around your creamy filling.
Step 4: Add Finishing Touches and Bake Again
Brush the top crust with the melted butter, then sprinkle the granulated sugar mixed with cinnamon over it for a sweet and slightly spicy finish. Bake the entire dish for another 18 to 20 minutes, or until the top is beautifully golden brown. Let the squares cool completely on a wire rack.
Step 5: Chill and Slice
For the best results, refrigerate the baked squares for at least two hours before slicing. Chilling helps the filling set, making each slice clean and sturdy. When ready to serve, dust generously with powdered sugar to add that final touch of elegance and sweetness.
How to Serve Ricotta Cannoli Squares Recipe
Garnishes
Enhance the look and flavor of your squares with simple garnishes. A sprinkle of extra powdered sugar is classic, but you can also add a few extra mini chocolate chips, a dusting of cocoa powder, or even a fresh mint leaf on each square for a pop of color and freshness. They make for a charming presentation that invites guests to dig in.
Side Dishes
While these squares shine as a dessert all on their own, they also pair wonderfully with a cup of strong espresso or a chilled glass of dessert wine like Moscato. For a brunch, consider serving them alongside fresh fruit or a light salad to balance their richness beautifully.
Creative Ways to Present
For a festive gathering, present the squares on a tiered dessert stand to showcase their golden layers and creamy centers. Alternatively, serve individually on small plates with a drizzle of chocolate or caramel sauce artistically scattered around for a touch of restaurant-quality flair. They also make fun finger food when cut into smaller bite-sized pieces for easy sharing.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Ricotta Cannoli Squares Recipe pieces, keep them tightly wrapped or stored in an airtight container in the refrigerator. They will stay fresh for up to 3 days, maintaining their creamy texture and flaky crust.
Freezing
To freeze, place individual squares on a parchment-lined baking sheet and freeze until solid, then transfer to a freezer-safe container or bag. This prevents them from sticking together and lets you enjoy this dessert anytime. Frozen squares will keep well for up to one month.
Reheating
To enjoy after freezing, thaw the squares overnight in the fridge. Reheat gently in a low oven (around 300°F) for 5 to 10 minutes to warm through and refresh the crust’s flakiness. Avoid the microwave as it can make the crust soggy and chewy.
FAQs
Can I substitute part-skim ricotta for whole milk ricotta?
Yes, you can use part-skim ricotta for a lighter version, but whole milk ricotta gives a creamier, richer texture that really makes the filling silky and indulgent.
What if I don’t have crescent roll dough?
Crescent roll dough works best for its buttery, flaky texture and easy handling. However, puff pastry or pie crust could be alternatives, though textures will vary slightly.
Can I make this recipe dairy-free or vegan?
This recipe relies heavily on dairy for its creamy texture and flavor, so substitutions would require careful selection of vegan cream cheese and ricotta alternatives and may affect the final taste and texture.
How important is draining the ricotta?
Draining the ricotta is crucial to prevent a watery filling, which could make the crust soggy. Letting it drain in a fine mesh strainer or cheesecloth for about an hour yields the best results.
Can I add nuts or other mix-ins?
Absolutely! Chopped pistachios or toasted almonds add great crunch and flavor, just fold them gently into the filling along with or instead of the chocolate chips for a delicious variation.
Final Thoughts
The Ricotta Cannoli Squares Recipe is a wonderfully accessible twist on a beloved Italian classic that doesn’t sacrifice any of the rich, sweet, and creamy flavors you love about cannoli. With simple ingredients and straightforward steps, it’s a recipe that invites you to explore new ways to treat yourself and your guests. Whether you’re an experienced baker or new to the kitchen, this dessert is bound to become one of your favorites, bringing a little slice of Italy to your table, one square at a time.
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Ricotta Cannoli Squares Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 9 squares
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
Ricotta Cannoli Squares are a delicious twist on the classic Italian cannoli dessert, featuring a creamy, sweet ricotta and cream cheese filling with mini chocolate chips sandwiched between layers of flaky crescent roll dough. This easy-to-make dessert is baked to golden perfection, dusted with powdered sugar, and chilled for the best texture, making it perfect for parties or family gatherings.
Ingredients
Dough
- 1 package refrigerated crescent roll dough (8 oz)
Filling
- 1 cup whole milk ricotta cheese (drained if watery)
- 4 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon orange zest (optional)
- 1/4 cup mini chocolate chips
Topping
- 1 tablespoon melted butter
- 1 tablespoon granulated sugar
- 1/2 teaspoon cinnamon
- Extra powdered sugar for dusting
Instructions
- Prepare the crust: Preheat your oven to 375°F and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal. Unroll half of the crescent dough and press it firmly into the bottom of the pan, making sure to seal all the seams carefully. Bake this crust layer for 8 to 10 minutes until it becomes lightly golden. Remove from the oven and allow it to cool completely.
- Make the filling: While the crust cools, in a medium bowl, beat together the ricotta cheese, softened cream cheese, powdered sugar, vanilla extract, and orange zest if using until the mixture is smooth and creamy. Gently fold in the mini chocolate chips so they are evenly distributed throughout the filling.
- Assemble the squares: Spread the ricotta filling evenly over the cooled crust layer in the baking pan. Unroll the remaining crescent dough and carefully place it over the filling, pressing gently to seal the edges and seams to encase the filling.
- Add topping and bake: Brush the top dough layer evenly with melted butter. In a small bowl, mix the granulated sugar and cinnamon, then sprinkle this cinnamon-sugar mixture evenly over the buttered dough. Return the pan to the oven and bake for 18 to 20 minutes, or until the top is a beautiful golden brown.
- Cool and chill: Remove the baking pan from the oven and allow the bars to cool completely on a wire rack. Once cooled, refrigerate the squares for at least 2 hours to ensure they are fully set and easier to slice.
- Serve: When ready to serve, lift the bars out of the pan using the parchment overhang and dust the top generously with powdered sugar. Slice into 9 squares and enjoy this creamy, flaky cannoli-inspired dessert.
Notes
- For best texture, drain the ricotta cheese in a fine mesh strainer or cheesecloth for about an hour before use to remove excess moisture.
- These bars are easiest to slice when fully chilled, so be sure to refrigerate thoroughly before cutting.
- If you prefer, add more or fewer mini chocolate chips based on your sweetness preference.
- Orange zest is optional but adds a lovely brightness that complements the creaminess of the filling.
