Description
Delightful and easy-to-serve cannoli squares that blend creamy ricotta filling with a crispy crust, perfect for gatherings.
Ingredients
- 2 cups Ricotta Cheese (whole milk for richer texture)
- 1 cup Powdered Sugar (or coconut sugar for a healthier option)
- 1 teaspoon Vanilla Extract (preferably pure)
- 1/2 teaspoon Cinnamon (optional)
- 1/2 cup Mini Chocolate Chips (dark chocolate recommended)
- 2 Pre-made Pie Crusts (homemade works well too)
- 1 large Egg (for egg wash)
- Sugar (for sprinkling)
- 1/4 cup Chopped Pistachios
- 3 pieces Maraschino Cherries
- 1/4 cup Extra Chocolate Chips (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine ricotta cheese, powdered sugar, vanilla extract, and cinnamon (if using) until smooth and creamy.
- Gently fold in the mini chocolate chips.
- Place one pie crust in a greased baking dish and pour the ricotta mixture over it, spreading evenly.
- Cover with the second pie crust, pressing down gently and brushing with egg wash.
- Sprinkle sugar over the top.
- Bake for 30-35 minutes until golden brown.
- Once cooled, slice into squares and serve topped with chopped pistachios and maraschino cherries.
Notes
Let the squares cool completely before slicing for best results. Store leftovers in an airtight container in the refrigerator for up to five days.
