Go Back
Detailed view of the layers of Ricotta Cannoli Squares showing the crumbly shortbread and creamy chocolate chip center.

Ricotta Cannoli Squares: The Ultimate Italian Dessert Bar

These Ricotta Cannoli Squares feature a buttery shortbread crust, a dense, creamy ricotta filling with mini chocolate chips, and a flaky golden pastry top. A Pinterest-perfect Italian dessert dusted with elegant powdered sugar.
Print Recipe Save Recipe
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 24 squares
Course: Desserts, Snack
Cuisine: American, Italian
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Shortbread Crust
  • 2 cups (250g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1 cup (226g) unsalted butter cold and cubed
  • 1/4 teaspoon salt
Cannoli Filling
  • 32 ounces (900g) whole milk ricotta cheese drained for 4+ hours
  • 1 cup (200g) granulated sugar
  • 1 teaspoon (5ml) vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1 cup (170g) mini semi-sweet chocolate chips
Topping
  • 1 sheet puff pastry thawed but cold
  • 1 large egg beaten for egg wash
  • 1/4 cup (30g) powdered sugar for dusting

Equipment

  • 1 9x13 inch baking pan Lined with parchment paper
  • 1 Food Processor For the shortbread crust
  • 1 Fine-mesh Sieve For draining ricotta

Method
 

Crust Preparation
  1. Pulse flour, sugar, salt, and cold butter in a food processor until sandy crumbs form.
  2. Press into a 9x13 pan and bake at 350°F (175°C) for 15-18 minutes until edges are barely golden.
Filling and Assembly
  1. Whisk drained ricotta, sugar, vanilla, and cinnamon until smooth. Fold in mini chocolate chips.
  2. Spread filling over crust. Lay puff pastry sheet on top, trim edges, and brush with egg wash.
  3. Bake for 35-40 minutes until the top is a deep golden brown and flaky. Cool completely, then chill for 4 hours.
  4. Dust generously with sifted powdered sugar before slicing into squares.

Notes

Always drain your ricotta overnight for the best texture.
Use a hot, clean knife to get the sharpest square cuts for presentation.