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Mini Cannoli Cups

Delight in these charming Mini Cannoli Cups made with crispy phyllo shells and a rich ricotta filling, perfect for family gatherings.
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 12 cups
Course: Dessert, Snack
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Filling
  • 15 oz ricotta cheese Make sure it's well-drained
  • 1 cup powdered sugar For sweetness
  • 1 teaspoon vanilla extract For flavor
  • 1/2 cup mini chocolate chips Optional for added sweetness
  • 1/4 cup crushed pistachios Optional topping
  • to taste none cocoa powder For dusting before serving
For the Cup
  • 1 package mini phyllo cups Store bought is convenient

Method
 

Preparation
  1. In a mixing bowl, combine the ricotta cheese, powdered sugar, and vanilla extract. Beat the mixture with an electric mixer on medium speed until it becomes smooth and creamy, about 2-3 minutes.
  2. Gently fold in the mini chocolate chips and crushed pistachios (if using) into the ricotta filling until evenly distributed.
  3. Use a piping bag or a small spoon to carefully fill each mini phyllo cup with the ricotta mixture until it’s generously heaped.
  4. Just before serving, dust the tops with cocoa powder to add a chocolatey touch. Arrange them on a platter, and they’re ready to go!

Notes

Make sure to fill the phyllo cups just before serving to maintain their crispiness. Store filled cups in an airtight container in the refrigerator for 2-3 days. Empty cups can last up to a week in a zip-top bag.