Description
These delightful Cannoli Squares offer all the luscious flavors of traditional cannoli in an easy-to-make, flaky puff pastry form. Featuring a smooth, sweetened ricotta filling with mini chocolate chips and a hint of orange zest, sandwiched between golden, crisp puff pastry layers, this recipe makes an elegant and impressive dessert perfect for sharing.
Ingredients
For the filling
- 1 (15-ounce) container whole-milk ricotta cheese (2 cups), drained
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1 pinch kosher salt
- 1/2 heaping teaspoon finely grated orange zest
- 1/2 cup mini semisweet chocolate chips
For the crusts
- Cooking spray or neutral oil, for the pans
- 1 (14- to 17-ounce) package frozen puff pastry (preferably all-butter), thawed in the refrigerator
- All-purpose flour, for dusting
To finish
- Powdered sugar, for dusting
- Mini semisweet chocolate chips, for garnish
Instructions
- Prepare the ricotta: Place the whole-milk ricotta cheese in a fine-mesh strainer lined with cheesecloth if available and set it over a bowl. Cover and refrigerate for at least 8 hours or up to 2 days to drain excess liquid.
- Make filling smooth: Discard any liquid collected. Transfer the drained ricotta to a stand mixer bowl and beat with the paddle attachment on medium speed for about 1 minute until smooth and slightly fluffy.
- Add flavorings: Add powdered sugar, vanilla extract, ground cinnamon, orange zest, and kosher salt to the ricotta. Beat on medium speed for 30 seconds until well combined.
- Incorporate chocolate chips: Fold in mini semisweet chocolate chips with a flexible spatula until evenly distributed. Cover the filling and refrigerate while preparing the crusts.
- Prepare puff pastry crusts: Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper. On a floured surface, unfold the thawed puff pastry and dust rolling pin and pastry with flour. Roll into an 8×16-inch rectangle and cut into two 8×8-inch squares (or trim two sheets into 8×8 squares).
- Dock and bake crusts: Place squares on the baking sheet spaced apart. Use a fork dusted with flour to prick holes about 1/2-inch apart over each square to prevent excessive puffing. Bake for 22-25 minutes until deeply golden brown and crisp. Cool completely on the baking sheet for about 30 minutes.
- Assemble dessert: Gently press down any puffed areas of one crust with the back of a spoon or offset spatula to make a flat surface. Spread the ricotta filling evenly on this crust leaving a 1/2-inch border. Top with the second crust and press gently for adhesion without crushing layers. Clean edges with offset spatula.
- Chill: Cover the assembled square lightly with plastic wrap or foil and refrigerate for at least 2 hours or overnight to set.
- Serve: When ready, transfer the dessert on its parchment to a cutting board. Dust generously with powdered sugar. Using a serrated knife, cut into 9 to 12 squares with gentle sawing motions, wiping the knife clean between cuts. Garnish with extra mini chocolate chips and serve.
Notes
- Draining the ricotta overnight ensures a thick, creamy filling without excess moisture that might make the pastry soggy.
- Docking the puff pastry prevents large air pockets during baking, resulting in crisp, even crusts.
- For best results, use all-butter puff pastry for superior flavor and flakiness.
- Cut the dessert with a serrated knife using a gentle sawing motion to keep layers intact and neat edges.
- Can be prepared a day ahead and refrigerated to allow flavors to meld and make slicing easier.
- Prep Time: 20 minutes (plus 8 hours draining time)
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
