Easy Cannoli Cups Recipe

Cannolis were my favorite treat growing up. I was that kid at the Italian Festival with powdered sugar on my face and a smile from ear to ear. I still crave that creamy ricotta filling, but now I lean into easy twists that bring the same great flavor. These Easy Cannoli Cups are my go-to for holidays, parties, and gift boxes. They’re crisp, creamy, and quick to make. No piping bags. No fuss. Just classic cannoli flavor in a fun little cup.

If you're anything like me and you love Italian desserts, you might also want to try my Cannoli Dip, Cannoli Cookies, or even those nutty, toasty Italian Sesame Cookies. All of them bring those cozy bakery vibes, and they pair beautifully with coffee or espresso. Once you get into the rhythm of making these mini cannoli bites, you might find yourself adding them to every holiday tray and cookie exchange list.

Ingredient Notes

See recipe card for quantities.

Phyllo shells – These are pre-made, flaky pastry cups made from thin layers of phyllo dough. They’re ready to fill, and offer a light, crisp texture that works beautifully with both sweet and savory fillings. You’ll usually find them in the freezer section near pie crusts or puff pastry. Thaw before using if needed.

Ricotta cheese – Ensure you use whole milk ricotta cheese and drain it thoroughly. Wrap it in a cheesecloth to squeeze out any excess water. This gives the creamy filling a thicker consistency.

Mascarpone – Adds richness and body to the ricotta mixture without overpowering it. Don’t skip it.

Mini chocolate chips – Folded right into the filling, they add a classic crunch to each bite.

Step by Step Instructions

Step 1: Mix sugar and cinnamon.

Step 2: Brush phyllo shells with egg and sprinkle with cinnamon-sugar. Bake at 350 for 5-7 minutes.

Step 3: Beat ricotta, mascarpone, and powdered sugar.

Step 4: Mix in vanilla, lemon zest, and juice.

Step 5: Fold in chips. Chill 30 minutes.

Step 6: Once chilled, fill each shell using a piping bag. Garnish and serve.

Storage and Make Ahead

Storage: Once filled, store these mini cannoli cups in a single layer in the fridge. They’ll keep their creamy textures for up to 3-4 days, but the shells may lose a little crispness over time.

Freezing: Not recommended once filled. The ricotta mixture can separate. However, you can freeze unfilled phyllo pastry cups ahead of time in an airtight container.

Make Ahead: Prepare the shells and filling up to a day in advance. Store the pastry cups in a sealed container at room temperature, and refrigerate the filling separately. Assemble just before serving.

Easy Cannoli Cups Recipe

Tina Frank

Crispy phyllo shells filled with sweet ricotta and mascarpone cream, mini chocolate chips, and a dusting of powdered sugar. These bite-sized treats are perfect for holidays, parties, or gifting.

5 from 8 votes

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Chill Time 30 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine Italian

Servings 15

Calories 135 kcal

Ingredients

  

1x2x3x

• 2 packages phyllo shells 15 per package
• 1 egg beaten
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• 8 ounces ricotta cheese well-drained
• 4 ounces mascarpone cheese
• 1 cup powdered sugar
• 1 teaspoon pure vanilla extract
• ½ teaspoon lemon zest
• 2 teaspoons lemon juice
• ½ cup mini chocolate chips
• Extra mini chocolate chips for garnish
• Crushed pistachios for garnish
• Powdered sugar for dusting

Instructions

 

• Preheat your oven to 350°F. Line a baking sheet with parchment paper and set aside.
• Place the phyllo shells on the baking sheet in one layer. Brush each shell with the beaten egg, then sprinkle a little of the cinnamon-sugar mix over it. Bake for 5 to 7 minutes, or until golden and crisp. Let them cool completely.
• In a mixing bowl, beat together the 8 ounces of ricotta cheese, 4 ounces of mascarpone, and 1 cup of powdered sugar until smooth and creamy. Add 1 teaspoon of pure vanilla, ½ teaspoon of lemon zest, and 2 teaspoons of lemon juice, and mix again until everything is combined. Fold in ½ cup of mini chocolate chips. Chill the filling in the refrigerator for at least 30 minutes to help it set.
• Once the phyllo cups are completely cooled and the filling has chilled, pipe or spoon the cannoli cream into each cup. Garnish with extra mini chocolate chips and crushed pistachios. Finish with a dusting of powdered sugar right before serving.
• Serve and ENJOY!

Notes

• If your ricotta is watery, wrap it in cheesecloth or paper towels and let it drain for at least 30 minutes. This helps prevent the filling from becoming soupy.
• Don’t skip chilling the filling. It firms up and pipes beautifully once cold.
• These are best served the same day you fill them, so the phyllo stays nice and crisp.
• You can make the phyllo cups a day in advance. Store them in an airtight container at room temperature.
• If you love citrus, add a touch of orange zest or a teaspoon of orange extract to the filling for that classic sweet treat flavor.

Nutrition

Serving: 2CupsCalories: 135kcalCarbohydrates: 15gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 27mgSodium: 26mgPotassium: 22mgFiber: 0.2gSugar: 13gVitamin A: 203IUVitamin C: 0.4mgCalcium: 52mgIron: 0.2mg

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