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Two stacked classic cannoli squares on a white plate, with golden flaky pastry layers filled with creamy ricotta studded with mini chocolate chips and chopped pistachios, dusted with powdered sugar, against a warm bokeh light background.

Classic Cannoli Squares

Flaky baked puff pastry layered with thick ricotta and mascarpone cannoli cream, mini chocolate chips, and chopped pistachios, dusted with powdered sugar and served in stacked squares.
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Prep Time 20 minutes
Cook Time 22 minutes
Ricotta Draining Time 8 hours
Total Time 42 minutes
Servings: 8 people
Course: Dessert
Cuisine: Italian
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 2 sheets puff pastry, thawed Keep cold until ready to cut and bake for the best rise and flakiness
  • 500 g full-fat ricotta, drained overnight Draining is essential for a thick, stable filling that does not slide
  • 250 g mascarpone cheese Adds richness and helps the filling hold its shape when stacked
  • 0.75 cup powdered sugar, plus extra for dusting Sweetens the filling and provides the snowy top finish
  • 1 teaspoon vanilla extract Classic cannoli flavor note
  • 0.5 teaspoon ground cinnamon Traditional warmth in authentic cannoli filling
  • 1 orange, zested Brightens the filling and adds authentic Sicilian cannoli character
  • 0.75 cup mini chocolate chips, divided Most folded into the cream, remainder scattered on top
  • 0.5 cup roughly chopped pistachios, divided Most folded into the filling, remainder scattered over the powdered sugar top
  • 1 large egg, beaten Brushed over pastry before baking for the deep golden color

Equipment

  • 2 Large baking sheets lined with parchment One per pastry sheet for even baking with proper air circulation
  • 1 Fine mesh strainer and cheesecloth For draining ricotta overnight
  • 1 Hand mixer or stand mixer For beating ricotta and mascarpone to a completely smooth filling
  • 1 Sharp knife or pastry cutter For cutting puff pastry into even rectangles
  • 1 Offset spatula For spreading the cream filling evenly to the edges
  • 1 Wire cooling rack Mandatory for cooling pastry before filling to preserve crispness
  • 1 Fine mesh sieve For the powdered sugar dusting on the finished top layer

Method
 

  1. Line a fine mesh strainer with cheesecloth, add ricotta, and refrigerate overnight to drain completely so the filling stays thick and stable.
  2. Thaw puff pastry sheets in the refrigerator overnight or at room temperature for 30 to 40 minutes until pliable but still cold to the touch.
  3. Preheat oven to 200°C, line two baking sheets with parchment, and cut each pastry sheet into equal rectangles on a lightly floured surface.
  4. Place pastry pieces on the lined baking sheets with 2cm between each piece, brush the tops evenly with beaten egg, and prick the centers with a fork several times.
  5. Bake for 18 to 22 minutes until deeply golden and crisp all the way through, then transfer immediately to a wire rack and cool completely before touching.
  6. Beat drained ricotta and mascarpone together on medium speed for 2 full minutes until completely smooth with no visible lumps remaining.
  7. Add powdered sugar, vanilla, cinnamon, and orange zest and beat briefly until evenly combined, then fold in most of the chocolate chips and most of the pistachios.
  8. Refrigerate the filling for at least 30 minutes until the pastry is completely cool and the cream has firmed up enough to hold its shape between the layers.
  9. Place one pastry rectangle on a serving plate and spoon a generous thick layer of cannoli cream over it, spreading evenly to the edges with an offset spatula.
  10. Set a second pastry layer on top, press gently so it sits flat, then dust heavily with powdered sugar and scatter reserved chocolate chips and chopped pistachios across the top exactly as shown in the image before serving within one hour.

Notes

Drain ricotta overnight for the thickest, most stable filling. Cool the pastry completely before filling or the layers will soften immediately. Assemble no more than 1 hour before serving to keep the pastry crisp. Use a serrated knife and a gentle sawing motion for clean slices.