Irresistible Classic Cannoli Squares Recipe in 25 Minutes

I’ll never forget my first bite of authentic cannoli in Sicily – that crisp shell shattering to reveal sweet, creamy ricotta filling. After years of making traditional cannoli at home (and plenty of messy attempts!), I created these Classic Cannoli Squares for when you crave that iconic flavor without the fuss. They capture everything we love about Italian desserts – rich, creamy filling, a satisfying crunch, and just the right touch of sweetness – in one easy-to-make treat that’s perfect for sharing.

Why You’ll Love This Classic Cannoli Squares Recipe

Let’s be real, traditional cannoli are a labor of love. Frying individual shells, piping delicate filling – it’s a project! But these squares? They give you all the flavor with a fraction of the effort. Here’s why they’re about to become your new favorite:

• Quick & Easy: Ready in about 25 minutes of active prep time. No special equipment needed!
• No Frying Required: We use flaky phyllo dough baked to golden perfection, eliminating the need for deep-frying.
• Crowd-Pleaser: Easy to cut and serve, making them ideal for parties, potlucks, or just a sweet treat for the family.
• Authentic Flavor: The creamy ricotta filling, infused with vanilla and mini chocolate chips, tastes just like the real deal.
• Make-Ahead Friendly: You can assemble them in advance and bake just before serving.

These squares are a game-changer for anyone who loves the taste of cannoli but doesn’t have hours to spend in the kitchen. They’re a testament to how simple ingredients can create something truly spectacular.

Classic Cannoli Squares Ingredients

Let’s talk about what makes these squares so special – it all starts with simple, quality ingredients. For the luscious filling, you’ll need:

• 15 oz ricotta cheese (drained overnight – trust me, this makes all the difference!)
• 1 cup packed powdered sugar (measure it right – no skimping!)
• 1 tsp pure vanilla extract (the good stuff)
• ½ cup mini chocolate chips (they distribute better than regular-sized)

For that perfect crispy layers:

• 8 sheets phyllo dough (thawed if frozen – cold phyllo cracks like crazy)
• ¼ cup melted butter (real butter only – no substitutes here)

See? Nothing fancy – just thoughtful ingredients handled with care.

How to Make Classic Cannoli Squares

Now for the fun part – turning these simple ingredients into magic! Don’t worry if you’re not a pastry pro – I’ll walk you through each step to ensure your Classic Cannoli Squares come out perfect every time.

Prepare the Cannoli Filling

First things first – that creamy ricotta filling. Grab your drained ricotta (I told you that overnight draining matters!) and beat it with powdered sugar and vanilla until smooth. Now here’s my trick: fold in those mini chocolate chips gently, just until combined. Overmixing makes the filling grainy – we want it cloud-soft!

Layer the Phyllo Dough

Phyllo can be intimidating, but here’s my foolproof method: work quickly with a slightly damp towel covering unused sheets. Brush each layer lightly with melted butter – don’t skip any! That butter creates those gorgeous flaky layers. I do four sheets on the bottom, spread the filling evenly, then top with four more buttered sheets.

Bake and Cool

Pop your masterpiece into the preheated oven and watch for that perfect golden-brown color – about 25 minutes does it. Now the hardest part: letting it cool completely before cutting! I know it’s tempting, but trust me – waiting means clean, beautiful squares instead of a gooey mess.

Expert Tips for Perfect Classic Cannoli Squares

After making these squares more times than I can count, here are my hard-won secrets:

• Drain that ricotta overnight – I line a sieve with cheesecloth and let it drip in the fridge. Watery ricotta equals sad, soggy squares!
• Let frozen phyllo thaw slowly in the fridge overnight – room temp phyllo behaves so much better than cold, crack-prone sheets.
• For a fun twist, add orange zest to the filling – just a teaspoon brightens everything up beautifully.
• Use a pizza cutter for clean cuts – it glides through the crispy layers like magic!

Ingredient Substitutions & Notes

Look, I get it – sometimes you need to swap things out! Here are my tested alternatives that still give great results:

• Ricotta: Mascarpone makes an even richer filling (use equal amounts), though it’ll be sweeter – maybe cut the powdered sugar by 2 tablespoons.
• Phyllo: In a pinch? Egg roll wrappers brushed with butter give a similar crispness (use 4 instead of 8 sheets).
• Flavor boosters: Add ½ teaspoon cinnamon or a splash of orange blossom water to the filling for something special.

Just remember – the classic combination is hard to beat!

Serving and Storing Classic Cannoli Squares

Here’s how I like to serve these beauties – with a light dusting of powdered sugar right before plating (use a fine mesh strainer for that picture-perfect snow effect). They’re fantastic at room temperature, but if you’ve got leftovers (unlikely!), store them in an airtight container for up to 3 days. Want to get ahead? These freeze beautifully – just wrap individual squares tightly and freeze for up to a month. Thaw at room temperature when that cannoli craving hits!

More Delicious Dessert Recipes

If you loved these Classic Cannoli Squares, you might also enjoy some of my other easy and delicious dessert recipes. For a rich and creamy treat, try my Tiramisu Cheesecake Recipe, or if you’re a fan of fruity delights, check out these Lemon Raspberry Cheesecake Bars. And for chocolate lovers, you can’t go wrong with Triple Chocolate Cheesecake. You can find more inspiration on Simply Recipes.

FAQs About Classic Cannoli Squares

Got questions? I’ve got answers from all my cannoli square adventures!

Can I use puff pastry instead of phyllo?

Oh honey, no – puff pastry turns out way too thick and bready. The magic is in phyllo’s delicate, crispy layers that mimic traditional cannoli shells. Trust me on this one!

Can I make these ahead of time?

Absolutely! Here’s my trick: assemble the squares up to a day in advance, cover tightly, and refrigerate. Just pop them in the oven when you’re ready – the phyllo stays miraculously crisp!

Do these freeze well?

You bet! Freeze them unfrosted (powdered sugar gets weird when frozen). I wrap individual squares in plastic, then foil – they keep beautifully for a month. Thaw at room temperature when that sweet craving hits!

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