Description

Mini Cannoli Cups are a fun and easy twist on the classic Italian dessert. Crisp, golden phyllo or pastry cups are filled with a sweet, creamy ricotta filling and topped with chocolate chips and powdered sugar. Perfect for parties, holidays, or anytime you want a quick and delicious treat!

Ingredients

Units Scale

For the Cups:

1 package (15 count) mini phyllo shells or mini tart shells (store-bought, pre-baked)

1 sheet refrigerated pie crust, cut into rounds and baked in mini muffin tins

For the Filling:

1 cup whole milk ricotta cheese (well-drained)

1/2 cup mascarpone cheese (or cream cheese)

1/3 cup powdered sugar

1/2 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

1/4 cup mini chocolate chips

Toppings (optional):

Extra mini chocolate chips

Chopped pistachios

Powdered sugar (for dusting)

Orange zest (for a citrusy kick)

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Instructions

Drain Ricotta:
Place ricotta in a cheesecloth or fine-mesh strainer and let it drain for at least 30 minutes to remove excess moisture.
Make the Filling:
In a medium bowl, beat together drained ricotta, mascarpone, powdered sugar, vanilla, and cinnamon until smooth. Stir in mini chocolate chips. Chill for at least 15–20 minutes.
Prepare the Cups (if using pie crust):
Preheat oven to 375°F. Cut pie crust into small rounds, press into mini muffin tins, and bake for 10–12 minutes or until golden. Let cool.
Assemble:
Spoon or pipe the chilled cannoli filling into phyllo or pastry cups. Top with extra mini chips, pistachios, or orange zest if desired.
Serve:
Dust with powdered sugar just before serving.

Notes

These are best filled right before serving to keep the cups crispy.
For extra flavor, add a splash of orange liqueur or almond extract to the filling.

You can make the filling a day ahead and store it covered in the fridge.