Ingredients
- All-purpose flour: 2 1/2 cups
- Unsalted butter, cold and cubed: 1 cup (2 sticks)
- Granulated sugar: 1/2 cup
- Large eggs: 2
- Ricotta cheese, whole milk: 32 oz
- Powdered sugar: 1 cup
- Mini chocolate chips: 1/2 cup
- Orange zest: 1 teaspoon
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a large bowl, combine the flour, butter, and sugar. Use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- Step 2: Beat in the eggs until just combined. Do not overmix. Press the dough into the bottom of a 9×13 inch baking pan. Bake for 20-25 minutes, or until lightly golden brown. Let cool completely.
- Step 3: While the crust is cooling, prepare the filling. In a large bowl, beat the ricotta cheese and powdered sugar until smooth and creamy.
- Step 4: Gently fold in the mini chocolate chips and orange zest.
- Step 5: Once the crust is completely cool, spread the ricotta filling evenly over the top.
- Step 6: Refrigerate for at least 2 hours before cutting into squares and serving.
Notes
- For best results, keep assembled cannoli squares refrigerated in an airtight container to prevent the crust from getting soggy.
- If you want a slightly softer crust, let the squares sit at room temperature for about 15 minutes before serving.
- Garnish each square with an extra sprinkle of mini chocolate chips or a dusting of powdered sugar for a beautiful presentation.
- Don't overmix the crust dough – a gentle hand ensures a tender, flaky base for your creamy cannoli filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American