3-Ingredient Classic Cannoli Squares That Taste Like Paradise

Oh my gosh, if you love cannoli but don’t want to fuss with tubes, you’re going to adore these Classic Cannoli Squares! I first made them for a last-minute dinner party when I realized I’d forgotten to pick up cannoli shells. Talk about a happy accident – these became my go-to dessert! The crisp, buttery pastry hugs that dreamy ricotta filling in perfect little bites. And that dusting of powdered sugar on top? Pure magic. What I love most is how they capture all the flavors of traditional cannoli without any of the stress – just simple, delicious squares of Italian heaven.

Why You’ll Love These Classic Cannoli Squares

Seriously, what’s not to love? These little squares pack all the goodness of cannoli in a no-fuss package that’ll have everyone begging for the recipe. Here’s why they’re my absolute favorite:

Quick and Easy

No tube-forming, no deep-frying – just roll, cut, and bake! The dough comes together in minutes (I’ve literally made it while chatting on the phone), and the ricotta filling whips up while the shells cool. Perfect for when that dessert craving hits hard.

Perfect Texture

That first bite – oh my! The crisp, flaky pastry shatters just right against the velvety ricotta filling. And those tiny chocolate chips? Little bursts of joy in every square. It’s that magical contrast that keeps you coming back for “just one more.”

Authentic Italian Flavor

Using real ricotta (none of that artificial stuff!) and pure vanilla makes all the difference. My Italian neighbor Rosa gave me the side-eye until she tried them – now she asks me for the recipe! That’s how you know it’s legit.

Ingredients for Classic Cannoli Squares

Here’s everything you’ll need to make these irresistible squares – trust me, you probably have most of this in your kitchen already! The key is using quality ingredients and prepping them right:

• 2 cups all-purpose flour – spoon and level it, don’t scoop!
• 2 tbsp granulated sugar – just enough sweetness for the shell
• 1/2 tsp salt – balances all the flavors perfectly
• 4 tbsp unsalted butter, chilled – cold is crucial for flaky layers
• 1 large egg yolk – save the white for an omelet!
• 1/4 cup white wine – makes the dough extra tender (or use water in a pinch)
• 1 1/2 cups ricotta cheese – drain it well or your filling will weep
• 1/2 cup powdered sugar – sift it to avoid lumps
• 1 tsp vanilla extract – pure vanilla makes all the difference
• 1/4 cup mini chocolate chips – regular chips work but minis distribute better

See? Nothing fancy – just good ingredients treated right. Now let’s make some magic!

How to Make Classic Cannoli Squares

Okay, let’s get baking! I’ll walk you through each step – it’s easier than you think, I promise. Just follow along and you’ll have perfect cannoli squares in no time. Don’t worry if your dough isn’t perfect at first; mine looked like a disaster the first time too!

Preparing the Pastry

First things first – preheat your oven to 375°F. Now, grab a big bowl and whisk together the flour, sugar, and salt. Cut in that cold butter (I use a pastry cutter, but two forks work great too) until it looks like coarse crumbs with some pea-sized butter bits remaining – those will make your pastry extra flaky!

Make a little well in the center and add the egg yolk and wine. Mix gently with a fork just until the dough comes together – don’t overwork it! Turn it out onto a floured surface, give it a few quick kneads to bring it together, then flatten into a disc. Wrap in plastic and chill for 30 minutes. This resting time is non-negotiable – it relaxes the gluten and makes rolling so much easier.

Baking the Shells

After chilling, roll your dough to about 1/8-inch thickness on a lightly floured surface. Here’s my trick: roll from the center outward, turning the dough occasionally to prevent sticking. Cut into 3-inch squares (a pizza cutter works wonders here) and transfer to a parchment-lined baking sheet. Prick each square a few times with a fork – this prevents puffing. Bake for 12-15 minutes until golden brown at the edges. Let them cool completely on a wire rack before filling – I know it’s tempting, but warm shells make the filling melt!

Making the Filling

While those shells cool, let’s make that dreamy filling. Drain your ricotta really well – I line a strainer with cheesecloth and let it sit for at least 30 minutes. Then, in a medium bowl, beat the ricotta with powdered sugar and vanilla until smooth and creamy. Taste it – isn’t that heavenly? Now gently fold in those mini chocolate chips (regular chips work too, but minis give you better distribution). Cover and pop it in the fridge until your shells are cool.

Assembling the Squares

Here comes the fun part! Using a small spoon or piping bag, dollop about 1 tablespoon of filling onto each cooled pastry square. Don’t overfill – we want them pretty, not messy! Dust generously with powdered sugar right before serving. I use a fine mesh strainer for an even dusting – it makes them look so professional! Arrange on a pretty platter and watch them disappear. The crunch of that buttery shell against the creamy filling? Absolute perfection!

Tips for Perfect Classic Cannoli Squares

After making these dozens of times (yes, I might be obsessed), I’ve picked up some tricks for flawless cannoli squares every time. First – don’t skip chilling the dough! That 30-minute rest makes rolling so much easier. Second – drain your ricotta like your dessert depends on it (because it kinda does). I’ll even press mine with paper towels if I’m in a hurry. Third – assemble just before serving to keep the shells crispy. Leftovers? Store filled squares in a single layer in the fridge for up to 3 days, but they’re always best day one – if they last that long!

Variations for Classic Cannoli Squares

Want to mix things up? Try adding lemon or orange zest to the filling for a bright citrus kick. Swap chocolate chips for chopped pistachios (my Sicilian aunt’s favorite) or candied fruit. Love cinnamon? Dust the shells with cinnamon sugar before baking. The possibilities are endless – have fun making them your own!

Serving and Storing Classic Cannoli Squares

Here’s the deal – these cannoli squares are absolute showstoppers when served fresh, still crisp from the oven. I like to arrange them on a vintage cake stand (my nonna’s, of course!) with a dusting of powdered sugar that looks like fresh snowfall. They’re perfect with espresso after dinner or as the star of your dessert table. Need to make ahead? No problem! Bake the shells up to 2 days in advance and store them in an airtight container at room temp, then fill just before serving. Leftovers (ha! as if!) keep in the fridge for about 3 days, though the shells will soften – still delicious, just different. Pro tip: Never store them dusted with powdered sugar – it dissolves into a sticky mess. Wait to dust until right before serving for that picture-perfect finish!

Nutritional Information for Classic Cannoli Squares

Alright, let’s be real – we’re not eating cannoli squares for health food! But for those curious, each delicious square packs about 180 calories, with 8g fat (5g saturated), 21g carbs, and 5g protein. Of course, these numbers can change if you tweak ingredients – use full-fat ricotta and you’ll get more richness, go lighter with the sugar and it’ll change the count. But honestly? Some treats are worth savoring without overthinking the numbers. Just enjoy every blissful bite!

Frequently Asked Questions About Classic Cannoli Squares

I get so many questions about these little squares – here are the answers to everything you might wonder! From substitutions to storage, I’ve got you covered with all my tested tips.

Can I Use a Different Cheese?

Okay, real talk – ricotta is best for that authentic cannoli taste and texture. But in a pinch? Try mascarpone for extra richness (you’ll want to reduce the sugar a bit). Farmer’s cheese works too, though it’s tangier. Whatever you use, make sure it’s well-drained – no one wants a soggy cannoli square! My Italian grandmother would gasp, but I’ve even used whipped cream cheese when desperate. Just don’t tell her, okay?

How Long Do They Last?

Fresh is always best – those crisp shells start softening after about 2 hours. But if you must store them (who has willpower?), keep assembled squares in the fridge for up to 3 days in a single layer. The shells lose their crunch but still taste amazing. Smart trick? Keep unfilled shells and filling separate – then assemble just before serving for maximum crispness!

Can I Freeze Them?

Yes! But with some strategy. Freeze the baked shells (cooled completely) in an airtight container for up to 2 months. Filling? Make fresh when ready to serve. Trying to freeze assembled squares is a sad, soggy mess – trust me, I learned the hard way! Thaw shells at room temp for about 30 minutes before filling and dusting. They’ll taste almost like fresh-baked!

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