Easy Cannoli Cups Recipe

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.

Course Dessert

Cuisine Italian

Prep Time 10

Cook Time 5

Chill Time 30

Total Time 45

Servings

Calories 135kcal

Author Tina Frank

Ingredients

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.

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