Mouthwatering Ricotta Cannoli Squares

cookingitalians.com

Karen Mazzucco Brown

subheading: For the Crust:

2 cups all-purpose flour

½ cup granulated sugar

½ teaspoon baking powder

½ cup unsalted butter, cold and cubed

1 large egg

1 teaspoon vanilla extract

subheading: For the Filling:

2 cups ricotta cheese, well-drained

1 cup powdered sugar, sifted

1 teaspoon vanilla extract

½ teaspoon orange zest (optional)

½ cup mini chocolate chips, plus extra for garnish

subheading: For the Garnish:

Powdered sugar for dusting

Mini chocolate chips

Chopped pistachios (optional)

Traditional cannoli have a crispy shell that encases the ricotta filling, but since we’re making Ricotta Cannoli Squares, the approach is a bit different. The squares have a crust base rather than a shell around the filling. However, if you want to create a top layer that mimics the shell, you could make an additional batch of the crust dough, bake it separately until crisp, and then crumble it over the top for a crunchy texture. Here’s how you could do it: subheading: Traditional cannoli have a crispy shell that encases the ricotta filling, but since we’re making Ricotta Cannoli Squares, the approach is a bit different. The squares have a crust base rather than a shell around the filling. However, if you want to create a top layer that mimics the shell, you could make an additional batch of the crust dough, bake it separately until crisp, and then crumble it over the top for a crunchy texture. Here’s how you could do it:

subheading: Ingredients for the Top Crust:

Use the same ingredients as the crust/base.

Directions at cookingitalians.com

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