This little tray-bake is my shortcut to all the joy of traditional cannoli without wrestling with tubes and frying oil. I first made these at a summer backyard gathering when I wanted the flavor of ricotta-stuffed shells but needed something I could slice and serve to a crowd. The result was a golden, flaky base holding a sweet, slightly spiced ricotta cream studded with mini chocolate chips — every bite delivering crisp pastry and cool, creamy filling. Since then, these squares have become a go-to for potlucks, holiday cookie exchanges, and lazy Sunday brunches. What makes this version special is the balance between an easy, foolproof assembly and authentic cannoli character: whole-milk ricotta for true creaminess, a whisper of cinnamon and vanilla for warmth, and dark mini chips to cut through the sweetness. They keep well, travel beautifully, and offer that nostalgic Italian flavor without an intimidating technique. I often make a double batch for summer parties; they disappear faster than I can plate them.

Ingredients

• Ricotta (15 ounces): Use whole-milk ricotta for the creamiest texture; brands like Galbani or Polly-O are reliable. If using fresh ricotta, drain in a fine sieve for 20–30 minutes to remove excess whey.
• Powdered sugar (1 cup): Adds smooth sweetness and helps stabilize the filling; sift before mixing if lumpy. For a slightly warmer flavor, swap to coconut sugar in equal measure, though the texture will be less silky.
• Vanilla extract (1 teaspoon): Use a pure vanilla extract — it lifts the dairy notes and rounds out the sweetness better than artificial vanilla.
• Cinnamon (1/2 teaspoon): A small amount gives the filling a faintly spiced warmth that complements the chocolate; omit if you prefer a pure ricotta flavor.
• Mini chocolate chips (1/2 cup): Dark mini chips add texture and counterpoint to the sweet ricotta. Use mini size so they distribute evenly in each bite.
• Pre-made pie crusts (14-ounce package): Two crusts (typically 2 sheets) pressed into a 9x9-inch baking dish form the crisp base and top. Substitute your favorite homemade flaky crust for added depth.
• Egg (1, beaten): For egg wash — gives the top crust a shiny, golden finish and helps sugar adhere.
• Sugar (1 tablespoon): Sprinkle on top before baking for a light sparkle and slight caramelization on the crust.
• Optional garnishes: Chopped pistachios, maraschino cherries, or extra chocolate chips to finish each square for color and texture contrast.

Instructions

Prepare the filling: Place 15 ounces of ricotta into a medium mixing bowl. Add 1 cup powdered sugar, 1 teaspoon vanilla extract, and 1/2 teaspoon cinnamon. Stir gently until silky — avoid overbeating, which can break down the curds and make the filling grainy. Fold in 1/2 cup mini chocolate chips so they’re evenly distributed; set aside. If the ricotta seems loose, drain it in a fine-mesh sieve for 20–30 minutes first. Preheat the oven: Set the oven to 375°F (190°C) and position a rack in the middle to ensure even browning. Line the 9x9-inch baking dish with a sheet of parchment for easy removal, or grease lightly if you prefer to press crust directly into the dish. Roll and press the bottom crust: Gently unroll one pie crust and press it into the prepared 9x9-inch pan, making sure it reaches up the sides slightly. Patch any tears with small pinched pieces of dough. Use a fork to dock the bottom lightly to prevent large air bubbles during baking. Fill evenly: Spread the ricotta mixture evenly over the bottom crust using an offset spatula, leaving a small margin around the edges to help seal the top crust. Smooth the surface to create an even layer to bake consistently. Top crust and finish: Unroll the second crust and place it gently over the filling. Trim any excess dough and press the edges together to seal. Crimp with fingers or a fork. Brush the top with the beaten egg to encourage golden color, then sprinkle 1 tablespoon sugar over the surface for sparkle and crispness. Bake: Place on the middle rack and bake for 30–35 minutes, or until the crust is deep golden and the filling sets at the edges. If the top is browning too quickly, tent with foil for the final 10 minutes. Cool and cut: Allow the pan to cool for at least 30 minutes, then chill in the refrigerator for 1 hour for clean slicing. Use a sharp knife dipped in hot water and wiped between cuts to make neat squares. Garnish each piece with chopped pistachios, a cherry, or extra chips if desired before serving.

Storage Tips

Store cooled squares in a single layer or with parchment between layers in an airtight container in the refrigerator for up to three days. For longer storage, freeze fully cooled squares on a tray until firm, then transfer to a freezer-safe container for up to three months. To reheat, thaw overnight in the fridge and bring to room temperature before serving; a quick 5–8 minute warm-up at 300°F (150°C) will revive the crust’s crispness without melting the filling.

Ingredient Substitutions

If you need a gluten-free option, use a store-bought gluten-free pie crust or make a simple almond flour crust (use 2 1/2 cups almond flour, 1/4 cup sugar, 1/4 teaspoon salt, 1/4 cup melted butter) pressed into the pan and baked briefly. For a dairy-free version, try a firm silken tofu blended with a tablespoon of lemon juice and powdered sugar to taste; texture and flavor will differ but still provide a creamy center. Brown sugar or coconut sugar can replace powdered sugar, though you’ll lose the ultra-smooth mouthfeel.

Serving Suggestions

Serve squares chilled or at cool-room temperature with a dusting of additional powdered sugar or a drizzle of melted dark chocolate. Pair with espresso or a dessert wine like Vin Santo for an Italian finish. For brunch, arrange with fresh berries and lightly whipped cream; for holiday platters, top each square with a whole pistachio and a small maraschino cherry for festive color.

Cultural Background

Cannoli are a classic Sicilian pastry traditionally made of fried tube-shaped shells filled with sweet ricotta. This tray-bake is an Americanized adaptation that keeps the essential flavors — ricotta, vanilla, and chocolate — while simplifying the technique for home kitchens. Variations across Sicily include citrus zest, candied fruit, and different nut toppings, reflecting the island’s layered culinary history.

Seasonal Adaptations

In winter, stir in 1 teaspoon of orange zest to the filling and top with candied orange peel for warmth. In spring, fold in a tablespoon of lemon curd for brightness and garnish with fresh berries. For holiday tables, mix finely chopped toasted almonds into the filling and finish with a sprinkle of cinnamon sugar on top.

Meal Prep Tips

Make the filling up to two days ahead and store tightly covered in the refrigerator. Par-bake the crusts for 6–8 minutes if you want extra-crisp bottom layers — cool, then assemble when ready to bake. For large gatherings, bake multiple pans and keep them chilled; garnish just before serving to maintain the best texture and appearance.

These squares are approachable, forgiving, and always a crowd-pleaser. Try them once and keep this shortcut in your repertoire for every occasion that calls for something sweet and slightly nostalgic.