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Mini Cannoli Cups

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Mini cannoli cups made with crisp phyllo pastry shells and a creamy sweet ricotta filling studded with chocolate chips. These bite-sized treats deliver classic cannoli flavor in an easy, no-fry dessert perfect for parties and holidays.

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

Instructions

  1. Drain the ricotta cheese thoroughly using a fine mesh strainer or cheesecloth to remove excess moisture.
  2. In a mixing bowl, beat together the ricotta and softened cream cheese until smooth and creamy.
  3. Add powdered sugar and vanilla extract, mixing until fully combined.
  4. Gently fold in mini chocolate chips and orange zest if using.
  5. Spoon or pipe the filling into the mini phyllo pastry shells just before serving to maintain crispness.
  6. Lightly dust the tops with powdered sugar before serving.

Notes

  • Add a pinch of cinnamon to the filling for extra warmth.
  • Dip filled cup edges in chopped pistachios for added texture and flavor.
  • Mix in finely chopped dried fruit for a different twist.
  • Drizzle melted chocolate over the tops for an elegant finish.
  • Store filling separately in an airtight container in the refrigerator for up to 3 days.
  • Fill shells just before serving to prevent sogginess.
  • Do not freeze assembled cups, as shells may lose crispness.

Nutrition

Find it online: https://recipesbyliza.com/mini-cannoli-cups/