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Classic Cannoli Squares

A deconstructed Italian classic featuring flaky puff pastry layers filled with sweet ricotta and mascarpone cream, chocolate chips, and pistachios.
Print Recipe
Prep Time 25 minutes
Cook Time 18 minutes
Total Time 43 minutes
Servings: 9 squares
Course: Dessert
Cuisine: American, Italian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Pastry
  • 1 pkg frozen puff pastry (2 sheets) thawed
  • 1 egg large, for wash
  • 1 tbsp water
  • 2 tbsp granulated sugar
Filling
  • 15 oz whole milk ricotta cheese strained
  • 8 oz mascarpone cheese room temperature
  • 1.5 cups powdered sugar sifted
  • 1 tsp vanilla extract
  • 0.25 tsp cinnamon
  • 0.5 cup mini chocolate chips semisweet
Toppings
  • 0.25 cup pistachios chopped
  • 2 tbsp powdered sugar for dusting
  • 9 maraschino cherries drained

Equipment

  • Baking sheets
  • Parchment paper
  • Electric mixer
  • Piping bag
  • Fine-mesh sieve

Method
 

  1. Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
  2. Unfold thawed puff pastry and cut each sheet into 9 squares. Place on baking sheets.
  3. Whisk egg and water. Brush pastry with egg wash and sprinkle with granulated sugar.
  4. Bake for 15-18 minutes until puffed and golden brown. Cool completely on wire racks.
  5. In a mixing bowl, beat strained ricotta and mascarpone until smooth. Add powdered sugar, vanilla, and cinnamon; mix well.
  6. Fold in mini chocolate chips by hand.
  7. Slice cooled pastry squares in half horizontally. Pipe filling onto the bottom half.
  8. Top with the second pastry half. Dust with powdered sugar, and sprinkle with pistachios and more chips. Serve with a cherry.

Notes

Ensure ricotta is well-strained to prevent runny filling.