These bars deliver all the beloved flavors of traditional cannoli—creamy ricotta, chocolate bursts, and a dusting of powdered sugar—but in an easy-to-make, shareable dessert. The recipe swaps deep-frying for flaky puff pastry, making it accessible for home bakers while retaining that satisfying crunch.
Why This Recipe Works
Traditional cannoli are delicious, but require effort. These squares streamline the process: store-bought puff pastry eliminates the need for making or frying shells, and the filling comes together quickly. The result? A dessert that looks like it came from a pastry shop, yet is surprisingly simple to assemble.
The method also offers convenience. The assembled bars can be chilled in advance, making them ideal for parties, potlucks, or any time you want a ready-to-go treat. The firm filling holds its shape for clean slicing, and the pastry remains crisp for at least a day.
Key Ingredients & Their Role
The success of these squares depends on quality ingredients:
- Frozen Puff Pastry: Using all-butter puff pastry (brands like Dufour Pastry Kitchens are ideal, but Pepperidge Farm, Jus‑Rol, Great Value, or Mazor’s will also work) ensures the flakiest, most delicate layers.
- Whole-Milk Ricotta Cheese: Draining the ricotta thoroughly is crucial. This removes excess moisture, resulting in a thicker, creamier filling that doesn’t spill out. Galbani, Polly-O, and BelGioioso are reliable options.
- Mini Semi-Sweet Chocolate Chips: These provide the signature pops of chocolate in every bite.
- Powdered Sugar: For sweetness and the finishing touch of powdered sugar dust.
How to Make Cannoli Squares: Step-by-Step
- Prepare the Filling: Drain whole-milk ricotta for at least 8 hours (or up to 2 days). Beat with powdered sugar, vanilla extract, cinnamon, orange zest, and salt until smooth. Fold in mini chocolate chips. Refrigerate while preparing the crust.
- Bake the Crusts: Unfold thawed puff pastry and roll into 8×16-inch rectangles, or use pre-cut 8×8-inch squares. Dock with a fork to prevent excessive puffing. Bake at 400°F until golden-brown and crisp (22–25 minutes). Let cool completely.
- Assemble: Spread the chilled ricotta filling evenly over one crust, leaving a small border. Top with the second crust, pressing gently. Chill for at least 2 hours (or overnight) to firm up.
- Finish & Serve: Dust generously with powdered sugar, then slice into neat squares with a serrated knife. Garnish with extra chocolate chips.
Nutritional Information (per serving, based on 12 servings)
- Calories: 346
- Fat: 21.3 g (27.3%)
- Carbs: 33.7 g (11.5%)
- Protein: 6.2 g (5.3%)
Recipe Summary
These Cannoli Squares provide all the indulgence of the classic dessert in a simpler, more convenient format. They’re perfect for entertaining or satisfying a craving without the fuss. The combination of flaky pastry and creamy filling makes them an irresistible treat. The ability to make them ahead of time means you can enjoy a taste of Italy with minimal effort.
