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

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.

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

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Instructions

Preheat the oven to 350°F (175°C).
Cut the phyllo sheets into squares (about 3×3 inches).
Layer 2–3 sheets per cup, brushing each sheet lightly with melted butter and sprinkling a little sugar and cinnamon in between layers.
Press the layered sheets into a mini muffin tin to form cups.
Bake for 8–10 minutes, or until golden and crisp. Remove from oven and let cool completely.
Mix ricotta, powdered sugar, and vanilla until smooth and creamy.
Fold in mini chocolate chips and the optional zest or liqueur for added flavor.
Spoon or pipe the ricotta filling into the cooled phyllo cups just before serving.
Optionally, dust with powdered sugar or drizzle melted chocolate on top for extra sweetness.

Notes

Store the filled cups in the fridge, assembling just before serving to keep the shells crisp.

Pre-made mini tart shells or wonton wrappers can be used instead of phyllo dough for convenience.

To make the filling creamier, mix ricotta with mascarpone or drain the ricotta before use.

If there are leftovers, store shells separately and reheat them at 350°F for 5 minutes to restore crispness.

Prep Time: 30 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 mini cannoli cup
Calories: 150
Sugar: 12g
Sodium: 60mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 0g
Protein: 2g
Cholesterol: 20mg