Name: Classic Cannoli Squares
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 cup ricotta cheese; 1 cup mascarpone cheese; 1 cup powdered sugar; 1 teaspoon vanilla extract; 1 cup mini chocolate chips; 1 package of phyllo dough; 1/2 cup melted butter; Cocoa powder for dusting

Table of Contents

I remember the hum of the mixer on a Sunday afternoon, the kitchen full of warm vanilla and the faint citrus scent from a lemon peel left in a jar. A pan cooled on the counter while children chased one another in the next room. Those slow, ordinary moments became the best kind of celebration, where a simple dessert wrapped up the day. Classic Cannoli Squares sat in the middle of that table, a tender ricotta filling hugged by flaky phyllo, and everyone reached for seconds without asking.

Why Classic Cannoli Squares Still Belongs at the Table

There is a place at the table for desserts that feel like home. Classic Cannoli Squares do exactly that. They borrow the bright, creamy heart of a cannoli and put it into a simple, shareable square that fits on a plate, in a lunch box, and in a warm memory.

This recipe matters in Italian-American kitchens because it bridges the old with the new. It keeps the flavors we love from traditional cannoli shells, while using phyllo to create a lighter, flakier crust that is easier to make at home. From Sunday dinners to birthday gatherings, these squares fold themselves into family rituals.

When I think of celebration desserts, I think of the quiet work behind them. I think of butter brushed across thin sheets, of a child watching the chocolate chips fall like tiny jewels into ricotta. That sound, that simple movement, makes dessert feel like part of life, not just an extra dish.

Classic Cannoli Squares carry memory in every bite. They hold the scent of vanilla and the soft snap of chocolate, and they invite people to slow down and share. Cook them for guests and watch how a small, humble dessert becomes a way to reconnect.

How to Make Classic Cannoli Squares

“Every dessert like this carries a memory, whether you realize it or not.”

Before we begin, breathe. Baking this dessert moves at a gentle pace. The aroma of melted butter and vanilla will fill your kitchen. The texture of the filling should feel smooth and a little billowy. Meanwhile, assembling the phyllo is a rhythmic, quiet task that soothes as much as it excites.

This overview is your calm map. You will mix a creamy ricotta and mascarpone filling, fold in tiny chocolate chips, layer phyllo sheets with melted butter, and bake until the phyllo looks golden and the filling looks set. From there, you will let the squares cool and then dust them with cocoa powder for a soft, nostalgic finish.

Think of this like an easy Italian dessert that behaves like a homemade cake but keeps a light, pastry feel. It is also a cannoli style cake reimagined into squares. Once you taste it, you will see how a simple recipe can feel like a family legacy.

What You’ll Need to Make Classic Cannoli Squares

1 cup ricotta cheese
1 cup mascarpone cheese
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup mini chocolate chips
1 package of phyllo dough
1/2 cup melted butter
Cocoa powder for dusting

Notes on quality and texture:

Ricotta matters here. Use whole milk ricotta when you can for a creamier filling that holds together nicely.
Mascarpone gives silk and a mild tang; it keeps the filling rich without being heavy.
Powdered sugar dissolves quickly to keep the filling smooth. Sift it if it feels lumpy.
Mini chocolate chips distribute more evenly than large chips and give a delicate snap in each bite.
Phyllo dough should be thawed but still cool. Work quickly to keep sheets from drying.
Melted butter acts like glue between phyllo layers and browns the pastry. Use clarified butter if you like a cleaner, less milky flavor.

These choices create a filling that tastes like a classic cannoli filling, but with a softer, smoother texture, almost like a homemade cake that remembers its pastry roots. If you have a favorite Italian dessert recipe family member used to make, borrow a touch of that memory. A lemon zest or a splash of liqueur can feel familiar and comforting.

Step-by-Step Directions

Preheat your oven to 375°F (190°C).
Preheat until the oven reaches temperature and the center racks feel warm.
A steady, even oven gives you golden, crisp phyllo and a set filling.
In a large bowl, combine ricotta, mascarpone, powdered sugar, and vanilla. Stir in chocolate chips.
Stir until the mixture looks smooth and slightly glossy.
You will feel the filling thicken and hold together like a gentle frosting.
Assemble the phyllo dough: Layer several sheets, brushing each with melted butter.
Work on a cool surface and keep unused sheets covered with a towel.
The layers should look even and glistening with butter.
Cut the layered dough into squares and place in a greased baking pan.
Press each square so the edges come up like little cups.
The phyllo should be soft to the touch and ready to hold the filling.
Spoon the ricotta mixture into the center of each square, fold the edges over to cover, and brush with more butter.
Leave a little of the filling visible so the texture bakes well.
The squares will feel soft and pillowy before they go into the oven.
Bake for 25-30 minutes or until golden brown.
Watch for the phyllo to turn a warm amber color and for edges pulling slightly away from the pan.
You will smell toasted butter and vanilla as they brown.
Let cool and dust with cocoa powder before serving.
Let the squares rest until warm or room temperature so the filling settles.
Once cooled, dust with cocoa for a gentle, old-fashioned finish.

Serving Classic Cannoli Squares With Love

Bringing these squares to the table means bringing small pleasures. Slice them carefully so each square shows a little swirl of creamy filling and a crown of flakey phyllo. Serve them on a simple plate with a dusting of cocoa and a small fork.

Pair the dessert with strong coffee or a warm espresso. The bitter, roasted notes of coffee brighten the sweet ricotta and balance the butter in the phyllo. For a lighter moment, serve with a glass of sparkling water or a small cup of tea.

I like to place them on a platter in the middle of the table. People help themselves. Children make faces at the chocolate chips and then smile. Adults close their eyes after the first bite. That quiet is exactly what I want when I cook. These are not just squares; they are invitations to slow down and savor a small ritual.

This dessert also works well after bigger meals. If you make a rich, layered bundt cake for a large celebration, set Classic Cannoli Squares as a lighter companion on the side. They are perfect for a buffet of celebration desserts where people want to try a few different things without committing to a full slice.

How to Store Classic Cannoli Squares

These squares keep well if you care for them gently. Store them in a single layer in an airtight container. Refrigerate if you plan to keep them more than a few hours. The cool will help the filling stay firm and safe.

If you plan to serve the next day, place a sheet of parchment between layers to protect the phyllo. The squares will lose some flake overnight, but the flavors settle and become deeper. That is part of why I like making them ahead: the ricotta and mascarpone mellow and sing together.

For longer storage, you can freeze the baked squares in a single layer on a tray until firm, then move them to a sealed container or wrapped package. Thaw in the refrigerator overnight, then bring to room temperature before serving. Reheat gently in a 300°F oven for 5 to 10 minutes if you want the phyllo to crisp the way it did fresh from the oven.

Avoid microwaving if you want crisp layers. The microwave will steam the phyllo and make it soft. A low oven is kinder and keeps the dessert true to its original texture.

Giulia’s Kitchen Notes

Pan choice matters.
I like a shallow, square baking pan that lets the phyllo edges breathe and bake evenly.
Dark pans brown faster, so reduce time by a few minutes if you use one.
Keep phyllo covered.
Phyllo dries out quickly. Work with one sheet at a time and cover the rest with a towel.
If a sheet tears, simply overlap another piece and continue. Imperfection is welcome.
Taste and adjust the filling.
After you mix ricotta, mascarpone, and powdered sugar, taste a small spoonful.
Add a bit more sugar if you prefer sweeter, or a splash of vanilla for more depth.
Make texture choices.
If you like a little crunch, add chopped pistachios on top before baking.
For a softer bite, use extra mascarpone and reduce butter on the phyllo slightly.
Warm before serving.
These taste lovely slightly warm. Reheat briefly in a low oven to revive the flake of the phyllo.
Serve with coffee to lift the sweetness.

These gentle tips come from years of baking for people I love. They help you move from recipe to comfort, from instructions to a dish that carries memory.

Family Twists on Classic Cannoli Squares

Every kitchen makes a recipe its own. Here are some variations I have seen and loved.

Citrus kiss. Add 1 teaspoon of lemon zest or orange zest to the filling for a bright lift. The citrus plays well with ricotta and brings a sunny note to the dessert.

Nutty top. Sprinkle chopped pistachios or toasted almonds on each square before baking. The nuts add a nutty snap and beautiful color.

Chocolate drizzle. Once cooled, drizzle melted dark chocolate over the tops for a glossy finish. The extra chocolate lets you call these celebration desserts with a confident smile.

Ricotta swap. If you like a denser, richer filling, increase mascarpone to 1 1/2 cups and reduce ricotta to 1/2 cup. The squares will feel more like a small, cannoli style cake.

Mini versions. Cut the layered phyllo into smaller squares or rounds and make bite-sized treats for a party. They travel well and make a lovely platter.

Add liqueur. For grown-up gatherings, add 1 tablespoon of Marsala or amaretto to the filling for a gentle, traditional nod to Italian flavors.

These little changes let the Classic Cannoli Squares fit whatever table you set. They can be humble, festive, or familiar depending on what you add.

FAQs About Classic Cannoli Squares

Q: Can I make this ahead of time?
A: Yes. Desserts like this are patient. In fact, the flavor often settles and deepens overnight. Keep them refrigerated and bring to room temperature before serving.

Q: Can I use store-bought ricotta?
A: You can. Whole milk ricotta from a good brand gives you a creamier texture, but a good store-bought ricotta will still make a lovely filling. If your ricotta is very wet, drain it briefly in a sieve.

Q: Is there a gluten-free option?
A: You can use gluten-free phyllo if you find it, but it is uncommon. Another option is to use a thin gluten-free pastry or to make a crust from almond flour mixed with butter, but the texture will change from the traditional feel.

Q: Can I make these nut-free or dairy-free?
A: For nut-free, omit any nut toppings. For dairy-free, try a plant-based mascarpone and a dairy-free ricotta alternative, though flavor and texture will shift. Use dairy-free butter to brush the phyllo.

Q: Why did my phyllo get soggy?
A: Most often this happens when the filling is too wet or the phyllo was not brushed enough with butter between layers. Work quickly, keep layers even, and be sparing with any extra moisture near the bottom of the pan.

These answers come from my years of making desserts for family and friends. I hope they help relieve the small worries that can come with baking.

A Final Sweet Note

Classic Cannoli Squares are more than a dessert. They are a bridge between the delicate rituals of Italian pastry and the everyday warmth of a family kitchen. They pair well with coffee, they travel to picnics, and they sit quietly at the end of a meal while conversations slow and linger.

I have made these squares for birthdays, for small Monday meals when the week needed a bit of sweetness, and for long Sundays when guests lingered after dinner. Each time, the simple act of mixing ricotta and mascarpone, of brushing phyllo and watching it brown, felt like a small prayer. It felt like giving thanks.

Before you close the oven, before you dust with cocoa, take a moment to breathe and notice the little things. The sound of the foil coming off the pan. The warmth that pours out when you open the oven door. These are the things that turn recipes into family memory.

Conclusion

If you enjoy easy Italian desserts and want to explore similar ideas, you may like this Cannoli Delight Recipe (Easy No-Bake) | The Kitchn for a no-bake take that keeps the same flavors at heart. For another baked bar-style version that shares family-friendly tips, try this Cannoli Bars – Stir Taste Smile which offers beautiful variations and serving ideas.

Thank you for letting me share this recipe and these memories with you. May your kitchen fill with warm vanilla and butter, and may every slice you share make a small, lasting memory for someone you love.