Mini Cannoli Cups

Individual phyllo shells filled with a luscious ricotta-mascarpone cream, mini chocolate chips, and optional gourmet garnishes for a quick, elegant Italian dessert.

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Prep Time 15

Cook Time 5

Total Time 20

Servings: 15 cups

Course: Dessert, Finger Food, Italian

Calories: 120

Ingredients Method Notes

Ingredients

1/2 cup Whole milk ricotta
1/4 cup Mascarpone cheese
1/4 cup Confectioners' sugar, sifted
15 pieces Mini phyllo shells
2 tablespoons Mini semi-sweet chocolate chips, divided
1 teaspoon Vanilla bean paste or extract
optional Candied orange peel or crushed pistachios for garnish

Method

Drain the ricotta in a fine-mesh strainer lined with paper towel or cheesecloth for at least 2 hours.
Preheat oven to 350°F (175°C) and flash-bake the mini phyllo shells for 3–5 minutes. Let cool.
Combine drained ricotta and mascarpone in a bowl. Blend until smooth and lump-free.
Gradually add confectioners' sugar and vanilla bean paste. Fold in half of the mini chocolate chips.
Pipe the cream into the cooled phyllo shells, slightly mounding above the rim.
Sprinkle remaining chocolate chips and optional garnishes on top. Serve immediately.

Notes

No-bake, 15-minute assembly after ricotta drainage; perfect for parties, brunch, or last-minute dessert.

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