Description
These Mini Cannoli Cups are a fun, bite-sized twist on the classic Italian dessert. Crispy phyllo shells are filled with a creamy, sweet ricotta filling, topped with mini chocolate chips, and garnished with powdered sugar for a delightful treat perfect for any occasion.
Ingredients
Scale
For the filling:
- 1 cup (250 g) ricotta cheese, drained
- 1/2 cup (125 g) mascarpone cheese
- 1/2 cup (60 g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon (optional)
- 1/3 cup (60 g) mini chocolate chips
For the cups:
- 1 package (15-20) mini phyllo shells (pre-made, found in the freezer section)
- Powdered sugar, for dusting
Instructions
1. Prepare the filling
- In a medium mixing bowl, combine the ricotta cheese, mascarpone cheese, powdered sugar, vanilla extract, and cinnamon (if using).
- Beat with an electric mixer or whisk until smooth and creamy.
- Fold in the mini chocolate chips.
2. Chill the filling
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the filling to firm up.
3. Prepare the phyllo shells
- Preheat your oven to 350°F (175°C). Place the mini phyllo shells on a baking sheet and bake for 3–5 minutes to crisp them up. Let cool completely.
4. Assemble the cannoli cups
- Spoon the filling into a piping bag or a zip-top bag with the corner snipped off.
- Pipe the filling into each phyllo shell, filling to the top.
5. Garnish and serve
- Dust the filled cups with powdered sugar.
- Garnish with additional mini chocolate chips or chopped pistachios if desired.
- Serve immediately for the crispiest texture.
Notes
- Storage: Store leftover filling in an airtight container in the refrigerator for up to 2 days. Assemble the cups just before serving to prevent sogginess.
- Make-ahead: Prepare the filling in advance and fill the shells just before serving for maximum freshness.
- Flavor variation: Add a splash of orange zest or almond extract to the filling for an extra flavor dimension.