Go Back

Mini Cannoli Cups

Easy to make Mini Cannoli Cups filled with a creamy ricotta mixture and chocolate chips, served in crispy phyllo cups.
Imprimer la recette Épingler la recette
Préparation 15 minutes
Temps total 15 minutes
Portions: 12 cups
Plat: Dessert, Snack
Cuisine: Italian
Calories: 150
Ingredients Préparation Notes

Ingrédients
  

For the Filling
  • 15 oz ricotta cheese Use room temperature for better mixing.
  • 1 cup powdered sugar Can substitute with a sugar alternative if needed.
  • 1 tsp vanilla extract
  • 1/2 cup mini chocolate chips
For Assembly
  • 1 package mini phyllo cups
  • Chopped pistachios optional for garnish Adds a gourmet touch.

Préparation
 

Preparation
  1. Gather all your ingredients before starting. Make sure the ricotta cheese is at room temperature.
Making the Filling
  1. In a mixing bowl, combine the ricotta cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy, about 2-3 minutes.
  2. Gently fold in the mini chocolate chips until evenly distributed.
Assembling the Cups
  1. Fill each mini phyllo cup with the ricotta mixture using a spoon or piping bag, being careful not to overfill.
  2. Optional: Sprinkle topped filled cups with chopped pistachios for added color and crunch.
Serving
  1. Serve immediately or chill in the refrigerator for a while before serving to enhance flavors.
  2. Enjoy with family and friends!

Notes et conservation

These cups are best enjoyed fresh, but can be made a day ahead by preparing the filling and filling the cups just before serving. Store in an airtight container in the fridge for up to 2-3 days. For best results, avoid freezing filled cups.