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Close-up shot of a Ricotta Cannoli Square on a white plate with a thick center layer of creamy white ricotta filling. (Ricotta Cannoli Squares)

Ricotta Cannoli Squares: The Ultimate Flaky Italian Dessert Bar

These Ricotta Cannoli Squares feature layers of flaky golden-brown pastry and a thick, creamy sweetened ricotta filling. Finished with a heavy dusting of powdered sugar, they are the perfect effortless Italian-inspired dessert bar.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 squares
Course: Dessert, Snack
Cuisine: American, Italian
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 sheets Puff Pastry Thawed but cold (approx. 17.3 oz / 490g)
  • 1 large Egg Beaten with 1 tbsp water for egg wash
  • 32 oz Whole Milk Ricotta Cheese Drained overnight (900g)
  • 1.5 cups Powdered Sugar Sifted (180g)
  • 2 tsp Vanilla Extract 10ml
  • 1/4 cup Powdered Sugar For final dusting

Equipment

  • 1 9x13 inch baking pan
  • 1 Fine-mesh Sieve For draining ricotta
  • 1 Cheesecloth

Method
 

Preparation
  1. Place ricotta in a cheesecloth-lined sieve over a bowl and drain in the fridge for at least 4 hours to ensure a thick filling.
  2. Preheat oven to 400°F (200°C) and grease a 9x13 inch baking pan.
Assembly & Baking
  1. Roll out one puff pastry sheet and place in the pan. Prick with a fork and bake for 10-12 minutes until golden. Let cool.
  2. Mix drained ricotta, sugar, and vanilla. Spread evenly over the cooled base.
  3. Place the second pastry sheet on top, brush with egg wash, and score into squares. Bake for 20-25 minutes until deep golden-brown.
  4. Cool completely, chill for 4 hours, then apply a heavy dusting of powdered sugar before slicing.

Notes

Always drain your ricotta or the squares will be soggy.
Use a serrated knife for clean cuts through the flaky pastry.