Name: Mini Cannoli Cups
Prep time: 20 min
Total time: 20 min
Cuisine: Italian
Ingredients: 24 mini phyllo pastry shells; 1 cup ricotta cheese, well drained; 4 oz (115 g) cream cheese, softened; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; 1/3 cup mini chocolate chips; 1 teaspoon orange zest (optional); Powdered sugar for dusting

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I love making these mini cannoli cups when I want a dessert that feels elegant but is surprisingly simple to prepare. They capture all the classic cannoli flavors I enjoy—sweet ricotta filling and crisp shells—without the fuss of frying traditional pastry tubes. I find them perfect for parties, holidays, or whenever I want bite-sized treats that look impressive.

Why You’ll Love This Recipe

I appreciate how easy these are to assemble compared to traditional cannoli. Using ready-made pastry cups saves time while still delivering that satisfying crunch.

I also enjoy how customizable the filling can be. I can adjust the sweetness, add chocolate chips, or even incorporate citrus zest to create a flavor that feels just right. Mini Cannoli Cups

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

mini phyllo pastry shells
ricotta cheese
cream cheese, softened
powdered sugar
vanilla extract
mini chocolate chips
orange zest (optional)
powdered sugar for dusting

Directions

I start by draining the ricotta cheese well to remove excess moisture, which helps create a thick and creamy filling.
In a mixing bowl, I combine the ricotta and softened cream cheese until smooth.
I add powdered sugar and vanilla extract, mixing until fully incorporated.
I gently fold in mini chocolate chips and orange zest if I am using it.
I spoon or pipe the filling into the mini phyllo pastry shells just before serving to keep them crisp.
I lightly dust the tops with powdered sugar for a classic finish.

Servings and Timing

This recipe makes about 24 mini cannoli cups, depending on the size of the shells.

Prep time: 15–20 minutes
Total time: Approximately 20 minutes

Variations

I sometimes add a small amount of cinnamon to the filling for warmth. If I want extra texture, I dip the edges of the filled cups in chopped pistachios.

For a different flavor twist, I mix in finely chopped dried fruit or drizzle a bit of melted chocolate over the tops before serving.

storage/reheating

I store the filling separately in an airtight container in the refrigerator for up to 3 days.

I keep the pastry shells at room temperature in their original packaging until ready to use. I fill them just before serving to prevent them from becoming soggy. I do not reheat this dessert. Mini Cannoli Cups

FAQs

Can I make the filling ahead of time?

Yes, I often prepare the filling a day in advance and refrigerate it until I’m ready to assemble the cups.

How do I keep the cups from getting soggy?

I fill the pastry shells shortly before serving so they stay crisp.

Can I use only ricotta without cream cheese?

Yes, I can use only ricotta, but I make sure it is well drained for the best texture.

What can I use instead of mini chocolate chips?

I sometimes use chopped dark chocolate, white chocolate chips, or even small pieces of candied fruit.

Can I freeze mini cannoli cups?

I do not recommend freezing assembled cups because the shells can lose their crispness. The filling can be frozen separately and thawed in the refrigerator.

Conclusion

I truly enjoy making these mini cannoli cups because they offer classic cannoli flavor in a quick and convenient form. They’re creamy, lightly sweet, and perfectly crisp in every bite. Whenever I need an easy yet elegant dessert, this is a recipe I happily prepare.