Mini Cannoli Cups

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Mini Cannoli Cups

Crunchy. Sweet. Creamy.

These delightful Mini Cannoli Cups capture all the classic flavors and textures of traditional cannoli in an easy-to-make, bite-sized format. No special molds or frying skills required! By using convenient phyllo or wonton cups, you achieve the perfect crispy shell. The filling is a lightened-up, decadent ricotta cream, perfectly balanced with chocolate chips and a dusting of powdered sugar. They are the ultimate make-ahead dessert for parties, holidays, or any time you need a sweet treat.

Yields: 24 cups
Prep time: 15 minutes
Chill time: 1 hour

Ingredients

For the Shells:

  • 2 packages (about 30 count total) mini phyllo shells, OR 24 wonton wrappers

  • 2 tablespoons unsalted butter, melted

  • 1 tablespoon granulated sugar

  • 1/2 teaspoon ground cinnamon

For the Sweet Ricotta Filling:

  • 16 oz (450g) whole milk ricotta cheese, thoroughly drained

  • 8 oz (226g) mascarpone cheese, softened

  • 1/2 cup (65g) powdered sugar, sifted

  • 1 teaspoon pure vanilla extract

  • 1/4 teaspoon ground cinnamon

  • 1/4 cup (40g) mini semi-sweet chocolate chips, plus more for garnish

For Garnish:

  • Additional powdered sugar, for dusting

  • Additional mini semi-sweet chocolate chips

Instructions

  1. Prepare the Shells (If using phyllo shells):
    Preheat your oven to 350°F (175°C). Place the pre-baked phyllo shells on a baking sheet. In a small bowl, whisk together the melted butter, granulated sugar, and cinnamon. Very lightly brush the inside of each shell with the butter mixture. Bake for 3-5 minutes, until the shells are fragrant and crisp. Let them cool completely on the baking sheet before filling.

  2. Prepare the Shells (If using wonton wrappers):
    Preheat your oven to 375°F (190°C). Lightly grease a mini muffin tin. Press each wonton wrapper into a mini muffin cup. In a small bowl, whisk together the melted butter, granulated sugar, and cinnamon. Brush the edges and inside of each wonton cup with the butter mixture. Bake for 8-12 minutes, or until they are golden brown and very crisp. Remove from the tin and let them cool completely on a wire rack.

  3. Drain the Ricotta:
    For the smoothest filling, ensure your ricotta is well-drained. Place the ricotta in a fine-mesh sieve lined with cheesecloth or a double layer of paper towels. Set it over a bowl and let it drain in the refrigerator for at least 1 hour, or up to overnight, to remove excess moisture.

  4. Make the Filling:
    In a large mixing bowl, combine the well-drained ricotta, softened mascarpone, sifted powdered sugar, vanilla extract, and cinnamon. Using an electric hand mixer or a stand mixer fitted with the whisk attachment, beat the mixture on medium speed until it is very smooth, creamy, and slightly fluffy. This will take about 2-3 minutes. Be careful not to over-beat.

  5. Fold in Chocolate:
    Gently fold in the 1/4 cup of mini chocolate chips using a spatula.

  6. Fill the Cups:
    Transfer the cannoli filling to a large piping bag fitted with a star tip (like a Wilton 1M or 2D). Pipe the filling generously into each cooled phyllo or wonton cup. (If you don’t have a piping bag, you can carefully spoon the filling into the cups).

  7. Garnish and Chill:
    Just before serving, dust the filled cups with a light coating of powdered sugar using a fine-mesh sieve. Top each cup with a few extra mini chocolate chips. For the best texture, serve immediately, or chill for up to 1 hour before serving.

Tips for Success

  • Use Cold Ingredients: For the best consistency, ensure your ricotta and mascarpone are chilled before you begin mixing.

  • Don’t Overfill: It’s tempting, but don’t overfill the cups. Leave a little room at the top so you can see the beautiful piped design.

  • Customize Your Garnish: While chocolate chips are traditional, feel free to get creative. Try garnishing with finely chopped pistachios, a tiny candied orange peel, or a drizzle of melted chocolate.

  • Prevent Soggy Shells: The shells will soften over time due to the moisture in the filling. For optimal crunch, fill them as close to serving time as possible. If you must fill them ahead of time, you can coat the inside of the cooled shells with a thin layer of melted chocolate to create a barrier against the filling.

Storage and Reheating

  • Unfilled Shells: Store baked, unfilled shells in an airtight container at room temperature for up to 3 days. If they soften, you can re-crisp them in a 350°F (175°C) oven for 3-5 minutes.

  • Filled Cups: These are best eaten the day they are made. However, you can store filled cups in an airtight container in the refrigerator for up to 24 hours. The shells will soften significantly.

Serving Suggestions

Serve these mini cannoli cups on a platter, dusted with extra powdered sugar. They are perfect for:

  • Dessert tables at weddings, showers, and parties.

  • Holiday gatherings (Christmas, Easter, Italian-themed dinners).

  • An elegant addition to a coffee or tea break.

  • A light, sweet ending to any meal.

These delightful bites are sure to be a hit with everyone who tries them!

Enjoy!

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