Classic Ricotta Cannoli Squares
Introduction
Delight in the sumptuous, creamy delight of these Classic Ricotta Cannoli Squares, where each bite transports you to the sun-kissed landscapes of Sicily. Simple yet indulgent, this recipe balances the crispness of puff pastry with the rich, smoothness of ricotta cheese. Perfect for elevating any dessert table, these squares promise a celebration of flavors and textures. Hungry for more? Subscribe to receive this and other mouthwatering recipes right in your inbox!
Why You’ll Love This Recipe
Imagine the crispy, golden pastry giving way to a creamy center bursting with chocolate chips and subtle hints of orange—a heavenly dessert made simple. This recipe effortlessly combines ease of preparation with sophisticated flavors, making it a family favorite and perfect for entertaining guests. Whether you’re an experienced baker or just beginning, you’ll find joy in creating this Italian classic with a twist.
Ingredients
– 1 package puff pastry sheets (thawed)
– 2 cups ricotta cheese (drained)
– 1 cup powdered sugar
– 1 teaspoon vanilla extract
– 1/2 cup mini chocolate chips
– 1 tablespoon orange zest
– 1/2 teaspoon cinnamon
– 1 tablespoon confectioner’s sugar (for dusting)
– 1 egg (beaten, for egg wash)
– 1/4 cup chopped pistachios (optional, for garnish)
Necessary Tools
– Rolling pin
– Baking sheet
– Parchment paper
– Mixing bowls
– Whisk
– Knife/spatula
Ingredient Swaps and Additions
– Sweeten your ricotta filling with honey or maple syrup instead of powdered sugar for a different twist.
– Substitute dark chocolate chips for a richer flavor or dried cranberries for a fruity tang.
– Use lemon zest in place of orange zest for a fresh citrus touch.
Step-by-Step Instructions
1. Preheat the oven to 375°F (190°C).
2. Roll out the thawed puff pastry on a lightly floured surface and cut each sheet into nine squares.
3. Arrange squares on a parchment-lined baking sheet, brushing tops with the beaten egg to ensure a beautiful golden hue.
4. Bake for 12-15 minutes until crisp and beautifully golden, then set aside to cool.
5. Blend ricotta, powdered sugar, vanilla, chocolate chips, orange zest, and cinnamon until smooth.
6. Halve the cooled puff pastry squares horizontally, spreading ricotta mixture on the bottom layer before topping with the upper pastry.
7. Sprinkle with confectioner’s sugar and pistachios if using, then chill for at least an hour to let the flavors meld.
Serving Suggestions
Serve these delightful squares with a rich espresso or a scoop of vanilla gelato for an elevated experience. These morsels also pair well with fresh berries or a drizzle of melted chocolate.
Pro Tips for Success
– Ensure your ricotta is well-drained to prevent soggy pastry.
– Chill the assembled squares to enhance their flavors.
– Be gentle when cutting the puff pastry to maintain its flaky layers.
Storing and Reheating
Store leftover squares in an airtight container in the refrigerator for up to three days. To enjoy them warm, briefly pop them in the oven at a low temperature.
FAQ Section
– Can I make these in advance? Absolutely! Prepare them a day ahead, keeping them refrigerated.
– Can I use store-bought cannoli filling? Sure, but homemade provides a fresher flavor.
Conclusion
With their balance of crisp and creamy, these Classic Ricotta Cannoli Squares surely impress both the palate and the eye. Their ease of preparation and delightful flavor make them a must-have recipe for your kitchen repertoire. We love seeing your creations—don’t forget to leave a review or share your photos by tagging us on Pinterest or Instagram.
Nutritional Information
Approximately 150 calories per serving, varying slightly based on ingredient brands and variations used.
Classic Ricotta Cannoli Squares
Ingredients
Method
- Preheat the oven to 375°F (190°C).
- Roll out the thawed puff pastry on a lightly floured surface and cut each sheet into nine squares.
- Arrange squares on a parchment-lined baking sheet, brushing tops with the beaten egg.
- Bake for 12-15 minutes until crisp and beautifully golden, then set aside to cool.
- Blend ricotta, powdered sugar, vanilla, chocolate chips, orange zest, and cinnamon until smooth.
- Halve the cooled puff pastry squares horizontally, spreading ricotta mixture on the bottom layer before topping with the upper pastry.
- Sprinkle with confectioner's sugar and pistachios if using, then chill for at least an hour.
