Classic Cannoli Squares
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I believe desserts should make you feel slightly rebellious and a little proud — like you stole something from a bakery and then apologized to yourself with whipped cream. Also, public service announcement: holiday stress is for Pinterest, not for me. If you still need a dessert that pulls applause with zero pretense, these Classic Cannoli Squares are the answer. (Yes, I said squares. Is that cheating? Maybe. Do I care? Not genuinely.) If you need a cookie to pair with them for a cookie exchange, my gingerbread man cookies post is peak seasonal chaos and very comforting in a burnt-toast way.
How I Made a Mess (and It Smelled Like Regret)
Okay, confession: I have burned more than one dessert in the pursuit of flaky perfection. Once I overfilled a roll and the center stayed wet and proud and soggy — the kind of soggy that slaps you in the face with culinary betrayal. The kitchen sounded different that day; the oven hummed like a disappointed parent, and my smoke detector performed a solo. Texture was off, smell was wrong (a sweet-fried sadness), and I cried into a tub of ricotta like it owed me something. People think baking is precise. It is. And then it’s not. You will be humiliated, then triumphant, often within the same hour. Ask me about the time the filling curdled — not proud of that era — but also, I learned things. Embarrassing things, but useful.
Why This Version Finally Works (I’m Half Confident)
I stopped trying to invent a new wheel and instead listened to what the ingredients were actually saying. Ricotta wants to be silky, not soupy. Crescent dough doesn’t need heroics; it needs respect (and sealed seams). The evolution here was emotional as much as it was technical: less panic, more patience. I also learned to measure emotions in tablespoons and to accept that some squares will be prettier than others. This Classic Cannoli Squares recipe balances creamy, slightly tangy ricotta with just the right chocolate crunch, and the crescent shell stays crispish — that’s the miracle. I still doubt myself at 3 a.m., but I’ve made peace with imperfection. Mostly.
Ingredients (Yes, the boring but crucial bits)
- 1 cup ricotta cheese
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips
- 1 package (8 oz) crescent roll dough
- 1 egg (for egg wash)
- Powdered sugar (for dusting)
Budget-friendly, cupboard-happy, and texturally pleasing — ricotta is a miracle for creamy fillings, powdered sugar keeps everything smooth, and mini chocolate chips are the small joy that makes people say “ooh.” If you’re planning a whole dessert spread (because why not), consider a classic pairing — my pumpkin pie recipe is stubbornly delightful and hits the nostalgic button.
Cooking Unit Converter
Quick conversions are my lifeline when I’m half-asleep and doubling a recipe — use this to keep chaos mild:
How to Make Them (but also: vibes)
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the ricotta cheese, powdered sugar, and vanilla extract until smooth. Stir in the chocolate chips.
- Roll out the crescent dough on a baking sheet and press seams together to form a rectangle.
- Spread the ricotta mixture over the dough, leaving a small border around the edges.
- Roll the dough tightly into a log and place seam-side down.
- Brush the top with the beaten egg.
- Bake for 25-30 minutes, or until golden brown.
- Allow to cool, then slice into squares and dust with powdered sugar before serving.
Look, the numbered list is the boring backbone; the fun is in the pauses. Don’t overstuff (I did that, you remember), and if the log looks shy, pull it together. I sometimes chill the log 10 minutes before slicing — not necessary, just soothing. Also, the edges crisp differently than the center and that is okay. I mean, it’s more than okay. It’s realistic. DO NOT underestimate how therapeutic brushing the egg wash is. Seriously.
Household Chaos, or: Are You Eating These with Your Hands?
Do you ever serve something that transforms the mood in the room? These squares will do that. Will your nosy neighbor ask for the recipe? Yes. Will your teenager pretend they’d never heard of it? Also yes. Who eats the end pieces first? Dishonest people. Do you cut them into perfect squares? You will try and then give up. Tell me: do you prefer the crunchy edge or the soft middle? I’m team edge (always). If you want a meal to contrast — salty noodles are a weirdly awesome foil — and you can read about my favorite takeout-inspired main in the classic chow mein piece (I know, not seasonal, but it pairs emotionally).
Frequently Asked Questions (I get asked weird stuff)
Yes, but mascarpone makes it richer and less tangy. It’s decadent — not wrong, just a different mood.
You can assemble and chill the log the day before, then bake when guests arrive. Fresh is best, but pre-bake for a fast save.
I’m thinking about how desserts are really just edible mood edits. Also, I might make another batch tomorrow because the kid across the street complimented my baking like it was an Olympic sport and now I’m high on praise. This is where the recipe stops being a how-to and becomes an ongoing conversation — and I should probably stop typing because there’s powdered sugar on my sleeve and I have to decide between a nap and more baking, which are basically the same thing but with flour.
Classic Cannoli Squares
Ingredients
For the Filling
- 1 cup ricotta cheese Creamy base for the filling.
- 1/2 cup powdered sugar Keeps the filling smooth.
- 1 teaspoon vanilla extract Adds flavor.
- 1/2 cup mini chocolate chips Provides a chocolatey crunch.
For the Dough
- 1 package crescent roll dough (8 oz) Serves as the pastry shell.
- 1 egg for egg wash Gives a golden finish.
- to taste powdered sugar (for dusting) Used for serving.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the ricotta cheese, powdered sugar, and vanilla extract until smooth. Stir in the chocolate chips.
- Roll out the crescent dough on a baking sheet and press seams together to form a rectangle.
- Spread the ricotta mixture over the dough, leaving a small border around the edges.
- Roll the dough tightly into a log and place seam-side down.
- Brush the top with the beaten egg.
Baking
- Bake for 25-30 minutes, or until golden brown.
- Allow to cool, then slice into squares and dust with powdered sugar before serving.
