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Ricotta Cannoli Squares Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 23 reviews
  • Author: Deborah
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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Find it online: https://easydinnerinminutes.com/ricotta-cannoli-squares-recipe/