Superb Classic Cannoli Squares in 1 Easy Bake

No heading needs to be written for the introduction. If you’ve ever dreamed of that amazing, creamy **Classic Cannoli Squares** flavor but dreaded the hassle of rolling out shells and piping filling, then you are in the *exact* right place! I’m Daniel, and when I started Reciqa, it was purely because I believe cooking should be joyful, not stressful. Forget complicated techniques; I want to share recipes that bring comfort and connection without demanding your entire afternoon.

This dessert is my answer to that craving. We’re taking all the rich, spiced ricotta goodness of a traditional cannoli and turning it into an incredibly easy, sliceable square. Seriously, we’re using pre-made pie crusts! It’s all about getting that incredible taste with maximum payoff for minimum effort. My goal here is simple: to help you create delicious memories around the table, starting with this fantastic, no-fuss dessert that tastes like it took hours.

Gather Your Ingredients for Classic Cannoli Squares

Okay, friend, we are keeping this simple, but precision matters for that perfect flavor balance. Don’t worry if you think you need fancy stuff; we are sticking to the basics that make this dessert sing. Grab your mixing bowl and let’s make sure everything is accounted for before we even think about turning on the oven. Trust me, having it all ready makes the assembly fly by!

Essential Components for the Cannoli Filling

For the filling, you absolutely need 15 ounces of good ricotta cheese. I highly recommend using whole milk ricotta; it just gives you that rich, creamy texture that screams authentic. Then, measure out exactly 1 cup of powdered sugar—no substitutions here! We need 1 teaspoon of vanilla extract for warmth and just 1/2 teaspoon of cinnamon. Finally, toss in 1/2 cup of those cute little mini chocolate chips. Mix it until it looks utterly dreamy.

Crust and Finishing Touches for Classic Cannoli Squares

For the structure, grab one standard 14-ounce package of pre-made pie crusts—yes, the refrigerated kind! That’s our secret weapon for speed. For the top, you need 1 egg, beaten well for the wash, and 1 tablespoon of plain sugar to sprinkle on top for that nice crunch. Don’t forget to pull out your optional treasures: chopped pistachios, maraschino cherries, or extra chocolate chips if you’re feeling extra decadent!

Step-by-Step Instructions for Perfect Classic Cannoli Squares

This process moves fast once you get going, so make sure your ingredients are ready to roll! We’re transforming simple items into something spectacular in under an hour total. Remember, patience during the cooling phase is the hardest part, but it’s non-negotiable if you want clean squares!

Preparing the Creamy Ricotta Filling

First things first, get that filling mixed up. Dump your 15 ounces of ricotta, powdered sugar, vanilla, cinnamon, and those mini chocolate chips into a medium bowl. Now, here’s what you need to watch for: mix it really well! You want absolutely no lumps of sugar left behind and a perfectly uniform, smooth texture. If you have a hand mixer, use it on low speed for about a minute until it looks like thick, sweet cream. Set that bowl aside while you prep the pans.

Assembling Your Classic Cannoli Squares

Time to tackle the crusts! Preheat your oven right now to 375 degrees Fahrenheit, or 190 Celsius. Unroll your first pie crust and gently press it into your 9×9-inch baking dish. Don’t stretch it; just ease it into the corners. Spread that gorgeous ricotta filling right over the bottom layer, making sure it’s even from edge to edge. Next, unroll your second crust. This one goes right on top of the filling. Now, take a fork or your fingers and really press those edges together to seal them up tight—we don’t want any filling escaping! Brush the top crust lightly with that beaten egg wash and finish it off with a nice sprinkle of plain sugar for sparkle.

Baking and Cooling the Classic Cannoli Squares

Slide that pan into your preheated oven. It needs to bake for about 30 to 35 minutes. You are looking for that top crust to turn a beautiful, rich golden brown color. When it’s done, pull it out, but here’s the critical part: you must let it cool for a minimum of 30 minutes before you even think about cutting it. If you slice it hot, the creamy ricotta filling will just ooze out, and you’ll have a sloppy mess instead of neat squares. Patience pays off here!

Why You Will Enjoy Making Classic Cannoli Squares

• Speedy Dessert: With pre-made crusts, you’ll have this dessert assembled and in the oven in under 20 minutes flat!
• Easy Serving: No rolling shells or piping needed! Just bake, cool, and slice neat squares. Perfect for parties.
• Authentic Flavor: You get that wonderful, traditional ricotta filling—creamy, sweet, and spiced—without the fuss.
• Crowd Pleaser: This recipe always disappears first at gatherings because who doesn’t love cannoli flavor in bar form?

Tips for Mastering Your Classic Cannoli Squares Recipe

Getting these right is all about respecting the cheese and knowing how to handle that top layer. It’s not hard, but a couple of little tricks will take you from good to truly amazing. I’ve learned these lessons over making batch after batch for family events!

Ingredient Selection for the Best Classic Cannoli Squares

Let’s talk ricotta again because it’s the star. If you want that rich, melt-in-your-mouth texture that tastes like the best bakery, you must use whole milk ricotta. Low-fat ricotta is fine if you’re watching calories, but I’m warning you, it can sometimes turn out a little watery or grainy after baking. Whole milk gives you the structure and the luxurious mouthfeel we are aiming for in our **Classic Cannoli Squares**.

Presentation Ideas for Classic Cannoli Squares

The optional garnishes are your chance to make these look restaurant-worthy! If you are using chopped pistachios, try sprinkling them *only* over the edges of the top crust before you add the egg wash. This helps them stick better and keeps the center looking clean. If you use maraschino cherries, chop them small and press just a few pieces into the top sugar before baking, or scatter small pieces over the top *after* they cool down for a brighter color pop.

Frequently Asked Questions About Classic Cannoli Squares

I get so many questions about these squares because everyone loves how easy they are! People always ask about swaps or how to make sure the crust holds up. Since we’re using pre-made pie crusts for speed, sometimes people worry about texture, but I have some quick answers for you!

Can I make the cannoli filling ahead of time for Classic Cannoli Squares?

Yes, you absolutely can prep the **cannoli filling** ahead of time! Just mix it up exactly as directed, making sure it’s smooth. Place it in an airtight container and keep it in the fridge for up to two days. When you are ready to assemble, just let it sit on the counter for about 15 minutes to soften slightly before spreading it onto the bottom crust. Don’t store the assembled squares, though—that crust will get soggy!

What if I want a crispier crust on my Classic Cannoli Squares?

If you want that extra crunch, you have two easy options. First, make sure your oven is fully preheated before they go in; a hot oven helps set the bottom crust fast. The biggest trick is the egg wash! Make sure you brush that beaten egg *very* lightly and evenly over the top crust, and don’t let any pool up. Also, try sprinkling a little extra granulated sugar right over the egg wash—that sugar crystalizes as it bakes and gives you a fantastic, crispy shell over that sweet **ricotta cheese** layer.

Storing and Reheating Your Classic Cannoli Squares

These squares are best enjoyed the day they are made, but leftovers are a delicious reality! Since the filling is dairy-based, we need to be smart about storage to keep everything fresh and tasting great. Don’t try to freeze these, though; the crust gets weird when it thaws out.

Storing Leftover Classic Cannoli Squares

You must refrigerate any leftovers promptly. Place the cooled squares in an airtight container. I like to put a small piece of parchment paper between the layers if I stack them, just to be safe. Properly stored, your **Classic Cannoli Squares** should stay delicious for about three to four days in the fridge.

Storage Method	Container Type	Estimated Shelf Life
Refrigeration	Airtight Container	3-4 Days
Room Temperature	Not Recommended	Max 2 Hours

Estimated Nutritional Data for Classic Cannoli Squares

Now, I have to be upfront with you—since we are using pre-made crusts and I’m not weighing every single drop of vanilla, these numbers are just my best guess! I’m not a certified nutritionist, so please take this as a fun guideline rather than gospel. This is a dessert, after all, so we know the sugar and fat content is going to be respectable!

Based on the ingredients, here is what I estimate you are looking at per single square. If you use low-fat ricotta or skip the optional toppings, your numbers will definitely drop!

Nutrient	Estimated Amount Per Serving
Calories	Approx. 280-320 kcal
Total Fat	Approx. 14g
Carbohydrates	Approx. 35g
Protein	Approx. 8g
Total Sugar	Approx. 20g

Again, this is just to give you a general idea! If you are looking for precise tracking, you’d need to calculate based on the exact brand nutrition labels you use for the pie crusts and ricotta. For more information on general baking science, you can check out resources on food science principles.

Share Your Experience Making Classic Cannoli Squares

I truly hope you loved making these as much as I love eating them! Did they turn out perfectly sliceable? Tell me everything! Please leave a rating down below and drop a comment if you tried any fun garnishes. I absolutely love seeing your results! If you are interested in learning more about the history of Italian pastries like cannoli, you might find resources on Italian-American culinary history interesting.

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