Description
Creamy ricotta cannoli filling layered over a buttery crust and topped with chocolate chips and powdered sugar, creating easy-to-serve cannoli-inspired dessert squares.
Ingredients
- 1 1/2 cups (190g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1/2 cup (115g) unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 1/2 cups (360g) whole milk ricotta cheese, drained
- 8 oz (225g) cream cheese, softened
- 3/4 cup (90g) powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon orange zest (optional)
- 1/2 cup (85g) mini chocolate chips
- 2 tablespoons chopped pistachios (optional)
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- In a bowl, mix flour, granulated sugar, melted butter, and vanilla until a crumbly dough forms.
- Press the mixture evenly into the bottom of the prepared pan to form the crust.
- Bake for 12–15 minutes until lightly golden, then remove and allow to cool.
- In a mixing bowl, beat ricotta cheese and cream cheese until smooth and creamy.
- Add powdered sugar, vanilla extract, and orange zest, mixing until fully combined.
- Fold in the mini chocolate chips.
- Spread the ricotta mixture evenly over the cooled crust.
- Sprinkle chopped pistachios on top if using.
- Refrigerate for at least 2 hours until firm.
- Cut into squares and dust with powdered sugar before serving.
Notes
- Drain ricotta well to prevent the filling from becoming too watery.
- For extra flavor, add a pinch of cinnamon to the filling.
- Store in the refrigerator for up to 3 days in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American