CLASSIC CANNOLI SQUARES THAT WILL WOW YOUR TASTE BUDS

If you love traditional Italian cannoli but don’t always have the time (or patience) to make the shells, then Classic Cannoli Squares will become your new favorite dessert. This easy, no-fry version delivers everything people love about cannoli—creamy ricotta, a hint of citrus, vanilla, and chocolate—without rolling or frying a single shell. These bars taste like cannoli but come together like a simple layered dessert, and that’s what makes them such a hit in my kitchen.

I created this recipe on a busy weeknight when I was craving cannoli but couldn’t imagine pulling out the deep fryer. I grabbed a package of baked pastry sheets, mixed the ricotta filling like I normally do, and layered everything together. After chilling for a couple of hours, I cut them into squares and realized something: these were shockingly good. Soft, creamy, crisp edges, and that classic cannoli flavor bursting from every bite.

These Classic Cannoli Squares are ideal for gatherings, potlucks, holidays, or anytime you want an impressive dessert without much effort. Because everything is layered instead of shaped, you save time while still getting the same nostalgic flavors. If you love desserts that are easy, elegant, and guaranteed to disappear fast, this recipe is for you.

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What Makes These Classic Cannoli Squares Special?

1. No frying required
You get all the flavor of traditional cannoli without the hassle of making shells, heating oil, or cleaning up splatters. Everything is layered instead of fried.

2. Creamy ricotta filling just like the real thing
The filling is made with real ricotta, vanilla, powdered sugar, and mini chocolate chips—classic, simple, perfect.

3. Easy assembly with store-bought pastry
Using pre-baked pastry sheets or graham crackers cuts prep time dramatically while still giving you that crispy bite.

4. Perfect for make-ahead desserts
These bars chill beautifully. In fact, they taste even better the next day as the flavors meld together.

5. Crowd-pleasing presentation
Cut them into neat squares, dust with powdered sugar, and they look bakery-quality without extra effort.

Special Tip: For the creamiest filling, always drain your ricotta in a fine-mesh strainer for at least 30 minutes. This removes excess moisture and keeps the squares firm and sliceable.

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Ingredient Notes

Ricotta Cheese

• Use whole-milk ricotta for the best texture
• Drain it to remove extra moisture
• Mascarpone can be substituted for a richer filling

Powdered Sugar

• Gives the filling that classic smooth sweetness
• Do not use granulated sugar (it creates grit)
• You can reduce or increase sweetness to taste

Vanilla Extract

• Adds warmth and depth to the filling
• Almond extract can replace half for a bakery-style twist

Orange Zest

• A signature Italian cannoli flavor
• Lemon zest works in a pinch, but orange tastes more authentic

Mini Chocolate Chips

• These give the perfect distribution of chocolate
• Rough-chopped dark chocolate also works
• Skip entirely for a more traditional Sicilian-style cannoli

Pre-Baked Pastry Sheets or Graham Crackers

• Used for layering, replacing fried cannoli shells
• Waffle cookies or crisp puff pastry also work
• Choose something sturdy enough to hold the filling

Heavy Cream

• Helps whip the filling to a lighter texture
• Can use whipped topping as a quick substitute

Equipment

• Fine-mesh strainer (for draining ricotta)
• 9×9-inch pan
• Offset spatula (optional but helpful)
• Sharp knife for clean slices

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How To Make Classic Cannoli Squares

1. Prepare the Ricotta (30 minutes)
Place ricotta in a fine-mesh strainer over a bowl. Let it drain for at least 30 minutes. This step ensures a thick, creamy filling that won’t leak water or turn soupy later.

2. Make the Filling (5–7 minutes)
In a large bowl, whisk the drained ricotta, powdered sugar, vanilla, and orange zest until smooth. Fold in mini chocolate chips. The mixture should be thick, creamy, and lightly speckled with chocolate.

3. Whip the Cream (2 minutes)
Beat heavy cream until soft peaks form. Gently fold into the ricotta mixture. Do not overmix—stop when the mixture looks airy but still sturdy.

4. Layer the Dessert (5 minutes)
Line the bottom of a 9×9-inch pan with pastry sheets or graham crackers. Spread half the ricotta filling evenly over the top. Add another layer of pastry and finish with the remaining filling. Smooth the surface with a spatula.

5. Chill (At least 2 hours)
Cover the pan with plastic wrap and refrigerate for 2–4 hours. The longer it chills, the cleaner your slices will be. Overnight is even better for flavor.

6. Slice and Serve
Dust with powdered sugar before cutting into squares. For cleaner edges, wipe your knife between cuts.

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Storage Options

Room Temperature

• Best served chilled, but safe at room temperature for up to 2 hours.

Refrigeration

• Store in the refrigerator for 3–4 days.
• Keep tightly covered to prevent the pastry from softening too quickly.

Freezing

• Freeze individual squares wrapped tightly in plastic and then foil.
• Best enjoyed within 2 months.
• Thaw in the fridge for several hours before serving.

Reheating

• Cannoli squares should not be heated.
• Serve chilled or slightly cool for the best flavor.

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Variations and Substitutions

1. Lemon Cannoli Squares
Swap orange zest for fresh lemon zest and add a bit of lemon extract.

2. Chocolate Cannoli Squares
Add 2 tablespoons cocoa powder to the filling and drizzle melted chocolate on top.

3. Pistachio Cannoli Squares
Fold crushed pistachios into the filling and sprinkle more on top.

4. Berry Cannoli Squares
Layer in sliced strawberries or raspberries for a fresh, fruity twist.

5. Gluten-Free Version
Use gluten-free graham crackers or GF puff pastry sheets.

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Frequently Asked Questions

1. Can I use mascarpone instead of ricotta?
Yes. Mascarpone makes a richer, denser filling. You can even use half ricotta and half mascarpone.

2. Why is my filling runny?
The ricotta likely wasn’t drained long enough. Always drain to remove excess moisture.

3. Can I make this dessert ahead of time?
Absolutely. These squares are perfect for making 24 hours ahead.

4. What if I don’t like chocolate chips?
You can skip them or replace them with chopped nuts, dried fruit, or nothing at all.

5. Can I use store-bought cannoli filling?
Yes, but the flavor won’t be as fresh and bright. Homemade filling makes a big difference.

6. What’s the best type of pastry layer?
Crisp puff pastry sheets or graham crackers hold up well and slice cleanly.

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Conclusion

Classic Cannoli Squares are the perfect blend of easy preparation and irresistible flavor. They take everything delicious about traditional cannoli and turn it into a simple layered dessert that anyone can make. Whether you’re baking for a holiday, a potluck, or just a sweet craving at home, these squares deliver big flavor with minimal effort. Give them a try and share your results—I’d love to hear how they turn out!

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