Name: Mini Cannoli Cups
Prep time: 30 min
Cook time: 10 min
Total time: 45 min
Cuisine: Italian
Ingredients: 12 small phyllo dough sheets (or use mini pre-made tart shells or wonton wrappers); 3 tablespoons butter, melted; 2 tablespoons granulated sugar; Optional: cinnamon for sprinkling; 1 ½ cups ricotta cheese (well drained); ½ cup powdered sugar, sifted; 1 teaspoon vanilla extract; ½ cup mini chocolate chips; Optional: 1 tablespoon orange zest or a splash of rum or vanilla liqueur

Mini Cannoli Cups are a delightful and bite-sized twist on the classic Italian cannoli. These treats feature crispy phyllo dough shells filled with a smooth, creamy ricotta mixture and topped with mini chocolate chips for that signature cannoli flavor. Perfect for any occasion, these mini cannoli cups are sure to impress!

Ingredients

For the shells:

12 small phyllo dough sheets (or use mini pre-made tart shells or wonton wrappers)

3 tablespoons butter, melted

2 tablespoons granulated sugar

Optional: cinnamon for sprinkling

For the filling:

1 ½ cups ricotta cheese (well drained)

½ cup powdered sugar, sifted

1 teaspoon vanilla extract

½ cup mini chocolate chips

Optional: 1 tablespoon orange zest or a splash of rum or vanilla liqueur

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prep shells:

I preheat the oven to 350°F (175°C).

Then, I cut the phyllo sheets into squares (about 3×3 inches).

I layer 2–3 sheets per cup, brushing each sheet lightly with melted butter and sprinkling a little sugar and cinnamon in between layers.

Next, I gently press the layered sheets into a mini muffin tin to form cups.

Bake shells:

I bake them for 8–10 minutes, or until they are golden and crisp.

Once they’re done, I remove the shells from the oven and let them cool completely before filling.

Make filling:

In a bowl, I mix ricotta, powdered sugar, and vanilla until smooth and creamy.

I fold in mini chocolate chips and the optional zest or liqueur for added flavor.

Fill cups:

Just before serving, I spoon or pipe the ricotta filling into the cooled phyllo cups.

Garnish (optional):

To finish, I dust the tops with powdered sugar or drizzle melted chocolate for an extra touch of sweetness.

Servings and Timing

This recipe yields about 12 mini cannoli cups. It takes approximately 30 minutes to prepare and another 10 minutes to bake. Since the shells need to cool completely, I usually allow an extra 10-15 minutes before assembling the cups. Overall, it’s a quick and easy dessert that can be made in about 45 minutes.

Variations

I can switch things up by using mascarpone cheese instead of ricotta for a creamier filling. If I want a little more flavor, adding orange zest, a splash of rum, or vanilla liqueur gives the filling a more aromatic kick. To make the cups even easier, I might opt for pre-made mini tart shells or wonton wrappers, saving time without sacrificing taste. If I like things extra chocolatey, I could drizzle the filling with melted chocolate or top the cups with more chocolate chips for a richer texture.

Storage/Reheating

If I have leftover mini cannoli cups, I store the filled cups in the fridge, but I make sure to assemble them just before serving to keep the phyllo shells crisp. The shells can be stored separately in an airtight container at room temperature for a few days. If needed, I can reheat the empty phyllo cups in the oven at 350°F for about 5 minutes to restore their crispness before filling them again.

FAQs

How can I make the filling creamier?

I can mix ricotta cheese with mascarpone for a smoother, creamier texture. Additionally, draining the ricotta in cheesecloth for an hour before using it will help remove excess moisture and create a thicker filling.

Can I use something other than phyllo dough for the shells?

Yes! If I prefer, I can use mini pre-made tart shells or wonton wrappers, which are easy and convenient substitutes for phyllo dough.

Can I prepare these cannoli cups ahead of time?

I can prepare the shells ahead of time and store them in an airtight container. However, I should wait to fill the shells until right before serving to prevent the shells from becoming soggy.

Can I add a twist to the filling?

Definitely! I love to add orange zest for a citrusy flavor or a splash of rum or vanilla liqueur for a more indulgent taste. Adding chocolate chips gives it the classic cannoli flavor, but I can also experiment with mini fruit bits or other small mix-ins.

Can I make the shells without butter?

If I prefer to skip butter, I can brush the phyllo dough with a light coating of olive oil or use a non-dairy butter substitute for a healthier option.

Conclusion

Mini Cannoli Cups are a delightful dessert that’s both delicious and fun to make. With their crisp, buttery shells and creamy ricotta filling, they offer the perfect balance of textures and flavors. Whether served at a party or enjoyed as a sweet treat, they’re sure to be a hit. Plus, the recipe is so easy to customize to suit my preferences!

Recipe:

Mini Cannoli Cups

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Author: Sophia
Total Time: 45 minutes
Yield: 12 mini cannoli cups
Diet: Vegetarian

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Description

Mini Cannoli Cups are a delightful, bite-sized twist on the classic Italian cannoli with crispy phyllo dough shells filled with a smooth, creamy ricotta mixture and topped with mini chocolate chips.