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Ricotta Cannoli Squares stacked on a white plate, filled with creamy ricotta and mini chocolate chips, dusted generously with powdered sugar.

Ricotta Cannoli Squares

Creamy, no-bake Ricotta Cannoli Squares with silky ricotta–mascarpone filling and crisp pizzelle cookie layers. All the authentic flavor of classic cannoli without frying shells—beautiful, sliceable, and perfect for parties.
5 from 1 vote
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Course: Dessert
Cuisine: American, Italian
Keyword: Cannoli bar near me, Cannoli bar recipe, Italian ricotta pastry, Puff pastry with ricotta and jam, Ricotta Cannoli Squares, Ricotta cannoli squares recipe, Ricotta squares recipe, Savory ricotta puff pastry, Sweet ricotta puff pastry recipes
Prep Time: 30 minutes
Cook Time: 0 minutes
Chill Time: 5 hours
Total Time: 5 hours 30 minutes
Servings: 16 squares
Calories: 345kcal
Cost: $20

Equipment

  • 1 9x13 inch baking dish (Glass preferred)
  • 1 Fine-mesh strainer (For draining ricotta)
  • 1 Cheesecloth or paper towels (To line strainer)
  • 1 Stand mixer or hand mixer (For whipping and mixing)
  • 1 Offset spatula (For smooth layering)
  • 1 Sharp knife (For clean slicing)
  • 1 Mixing bowls (Multiple)

Ingredients

Creamy Filling

  • 2 pounds Whole milk ricotta cheese - Drain 4–12 hours
  • 1 cup Powdered sugar
  • 1 teaspoon Vanilla extract
  • ½ teaspoon Almond extract - Optional
  • 1 cup Heavy whipping cream - Whipped to stiff peaks
  • 8 ounces Mascarpone cheese - Softened
  • 1 cup Mini chocolate chips
  • 2 tablespoons Orange zest - Optional but traditional

Crunchy Layers

  • 2 packages Pizzelle cookies - Vanilla or chocolate
  • ¼ cup Melted butter - For brushing
  • 2 tablespoons Granulated sugar - Mixed with cinnamon
  • Cinnamon - To taste

Finishing Touches

  • Powdered sugar - For dusting
  • Mini chocolate chips - Garnish
  • Chopped pistachios - Optional
  • Candied orange peel - Optional

Instructions

  • Line a strainer with cheesecloth or paper towels. Add ricotta and place over a bowl. Refrigerate and drain for at least 4 hours or overnight until excess liquid is removed.
  • Beat drained ricotta with powdered sugar until smooth. Add mascarpone, vanilla, and almond extract. In a separate bowl, whip heavy cream to stiff peaks. Gently fold the whipped cream into the ricotta mixture. Fold in mini chocolate chips and orange zest.
  • Line a 9×13 pan with parchment and arrange a single layer of pizzelle cookies. Brush lightly with melted butter and sprinkle with cinnamon sugar.
  • Spread half of the ricotta filling over the cookies. Add a second cookie layer, brush with butter, sprinkle cinnamon sugar, and top with remaining filling. Smooth the surface.
  • Cover tightly with plastic wrap and refrigerate 6 hours or overnight. Lift out using parchment, dust with powdered sugar, and garnish with chocolate chips or pistachios. Slice into squares with a clean sharp knife.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition

Serving: 110g | Calories: 345kcal | Carbohydrates: 29g | Protein: 8g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 70mg | Sodium: 120mg | Potassium: 170mg | Fiber: 1g | Sugar: 20g | Vitamin A: 620IU | Vitamin C: 1mg | Calcium: 170mg | Iron: 1mg