Description

These Classic Cannoli Squares offer a delightful reinterpretation of a beloved Italian dessert. Featuring crisp, golden pastry shells, they are generously filled with a sweet, creamy ricotta mixture studded with miniature chocolate chips. Each square is elegantly dusted with powdered sugar and garnished with vibrant chopped pistachios and a maraschino cherry, providing a harmonious blend of textures and flavors.

Ingredients

Scale

For the Pastry:
2 cups all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon salt
1/4 cup unsalted butter, cold and cubed
1 large egg, lightly beaten
2 tablespoons white vinegar
1/4 cup cold water (or more, as needed)
4 cups vegetable oil, for frying
For the Ricotta Filling:
2 cups whole milk ricotta cheese, well-drained
1/2 cup powdered sugar, sifted
1 teaspoon vanilla extract
1/2 cup mini chocolate chips
1 tablespoon orange zest (optional)
For Garnish:
2 tablespoons powdered sugar, for dusting
1/4 cup shelled pistachios, finely chopped
8 maraschino cherries, stems on

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Instructions

**Prepare the Pastry Dough:** In a large bowl, whisk together flour, granulated sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. In a separate small bowl, whisk the egg and white vinegar. Gradually add the egg mixture and cold water to the flour mixture, mixing until a shaggy dough forms. Knead lightly on a floured surface for 2-3 minutes until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.
**Roll and Cut Pastry:** On a lightly floured surface, roll out the chilled dough very thinly, about 1/16-inch thick. Cut the dough into 16 equal squares, approximately 3×3 inches each.
**Fry the Pastry Shells:** Heat vegetable oil in a deep pot or Dutch oven to 350°F (175°C). Carefully fry the pastry squares in batches, turning occasionally, until golden brown and bubbly, about 1-2 minutes per side. Remove with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil. Let cool completely.
**Prepare the Ricotta Filling:** While the pastry cools, ensure the ricotta cheese is thoroughly drained. In a medium bowl, combine the drained ricotta cheese, sifted powdered sugar, vanilla extract, and orange zest (if using). Mix until smooth and well combined. Gently fold in the mini chocolate chips.
**Assemble the Cannoli Squares:** Transfer the ricotta filling to a piping bag fitted with a large round tip (or use a spoon). Take one cooled pastry square, pipe a generous amount of filling onto it, spreading evenly. Top with another pastry square to create a sandwich. Repeat with the remaining pastry and filling.
**Garnish and Serve:** Just before serving, dust the assembled cannoli squares generously with powdered sugar. Sprinkle with finely chopped pistachios and top each square with a maraschino cherry. Serve immediately.

Notes

Ensure ricotta cheese is very well-drained to prevent a watery filling.

Roll the pastry dough as thin as possible for the crispiest shells.

Fry pastry in batches to maintain oil temperature and achieve even browning.

Assemble the cannoli squares just before serving to keep the pastry crisp.

Prep Time: 45 minutes
Cook Time: 20 minutes

Nutrition

Calories: 410 per serving
Fat: 22g
Carbohydrates: 48g
Protein: 10g