Mini Cannoli Cups Delight

These mini cannoli cups are the dessert I make when I want something that looks fancy but is honestly just me being sneaky with store-bought shells and a killer ricotta filling. Crisp little pastry cups, sweet ricotta whipped with a kiss of vanilla and chocolate chips, finished with a dusting of powdered sugar and a few candied orange bits if you’re feeling bougie. They’re small, shareable, and stupidly easy to assemble, which means dessert happens without me turning the kitchen into a drama scene.

My husband calls them “the tiny Italian tacos” and proceeds to eat three before remembering he should be polite. Our kid thinks they’re just “cup cookies” and will choose them over actual birthday cake if given the chance. This recipe became our go-to for last-minute guests — I can whip the filling in fifteen minutes and pretend I planned ahead. Once I forgot to chill the filling and the first batch was gloriously runny; we ate it with spoons and declared it a new tradition. You won’t judge me.

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These feel like dessert for people who don’t want to commit. I love that the shells bring ridiculous crunch without me babysitting hot oil, and the filling is forgiving — if your ricotta is a touch grainy, a quick blitz in the blender smooths it right out. One time I forgot the vanilla and the whole family staged an intervention; a splash of orange liqueur saved the day. Also: chocolate chips will sink if the filling is too thin, so chill it a bit before piping if you want them to float prettily.

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): You probably only need powdered sugar for dusting; pick a fine one for that snow-finish look, not the clumpy stuff.
– Dairy: Choose full-fat ricotta for the creamiest filling — it’s worth the tiny splurge and won’t taste watery.
– Eggs: Not always needed in the filling, but if your shells are homemade you’ll want large eggs for the dough.
– Chocolate: Use mini chips or finely chopped chocolate so the bits distribute evenly in the tiny cups.
– Nuts & Seeds: If you plan to toast pistachios or almonds for topping, buy them shelled and lightly salted for easiest prep.

Prep Ahead Ideas

– Make the ricotta filling a day ahead and keep it covered in the fridge — flavors meld and it firms up, making piping cleaner.
– Toast and chop any nuts the day before; store in an airtight jar so they stay crunchy.
– Keep shells in their original box until assembly to avoid them absorbing fridge moisture.
– Bring chilled filling to room temp for 10 minutes before serving if you want it slightly softer for spreading.

✔Time-Saving Tricks

– Buy pre-made mini cannoli shells or mini tart shells — the whole thing turns into a 20–30 minute affair.
– Use a piping bag (or a zip-top bag with the corner snipped) to fill cups fast and cleanly.
– Swap fresh citrus zest for candied peel if you’re short on time; it adds big flavor with zero simmering.
– Make a double batch of filling and freeze half in a zip-top bag for instant future desserts.

✔Common Mistakes

– Overfilling: I’ve done this — filling oozes out and looks sloppy. Pipe a little less and top up later if needed.
– Watery filling: If ricotta releases liquid, drain it in a cheesecloth-lined sieve for 30 minutes or blitz and fold in a touch of powdered sugar to stabilize.
– Soggy bottoms: Don’t refrigerate fully assembled cups for too long; keep shells separate until serving if you need them crisp.
– Tiny chips sinking: Use mini chips or chill the filling so they don’t sink to the bottom.

What to Serve It With

– A simple espresso or a sweet dessert wine like Moscato cuts through the richness.
– Fresh berries or a quick citrus salad to add brightness.
– A scoop of gelato for full dessert decadence.
– Light tea and cookie plates for a brunch-style spread.

✔Tips & Mistakes

– Use full-fat ricotta for texture; low-fat turns mealy.
– If you don’t have a piping bag, a sturdy zip-top bag works perfectly.
– Dust with powdered sugar right before serving to avoid dampening the shells.
– If topping with citrus zest, grate finely — big strips feel awkward in the tiny cups.

✔Storage Tips

Store the filling in an airtight container in the fridge for up to 3 days. Keep shells at room temperature in a sealed box; assemble just before serving for best crunch. Leftovers? I’ve eaten these cold for breakfast (no shame) — the filling is still delightful, though the shells soften a bit if already assembled. If you do assemble them and they get soggy, scrape the filling into bowls and call it “ricotta mousse.” Works every time.

✔Variations and Substitutions

– Swap ricotta for mascarpone or a blend of both for a silkier filling.
– Honey or maple can replace some sugar for a different sweetness profile; start small.
– Nut-free? Skip pistachios and use toasted coconut or chocolate shavings instead.
– Make them gluten-free by buying GF shells or using small gluten-free tart shells — the filling is already friendly.

Frequently Asked Questions

Mini Cannoli Cups Delight

All the flavor of classic cannoli in crisp bite-size cups. Creamy, citrus-kissed filling with chocolate and pistachios.

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Prep Time: 25 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 35 minutes minutes

Servings: 12

Ingredients

 

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Main Ingredients

• ▢ 7 oz mini phyllo shells about 30–36 shells
• ▢ 1.25 cup whole-milk ricotta cheese, well drained
• ▢ 0.5 cup mascarpone cheese, softened
• ▢ 0.66 cup powdered sugar
• ▢ 1 tsp vanilla extract
• ▢ 0.25 tsp ground cinnamon
• ▢ 0.13 tsp fine sea salt
• ▢ 2 tbsp heavy cream add as needed for piping consistency
• ▢ 1 tsp fresh orange zest zest from about 1 small orange
• ▢ 0.5 cup mini semisweet chocolate chips
• ▢ 2 oz dark chocolate, melted for drizzling
• ▢ 0.25 cup pistachios, finely chopped
• ▢ 1 tbsp powdered sugar for dusting, optional

Instructions

Preparation Steps

• Heat oven to 350°F. Line a baking sheet with parchment.
• Arrange mini phyllo shells on the sheet and bake 5–7 minutes to crisp. Cool completely.
• Blot ricotta dry with paper towels to remove excess moisture.
• Beat mascarpone, powdered sugar, vanilla, cinnamon, and salt until smooth and fluffy.
• Mix in ricotta, then add heavy cream a little at a time until pipeable.
• Fold in orange zest and half of the mini chocolate chips. Chill filling 15–20 minutes.
• Melt dark chocolate until smooth, stirring often. Transfer to a small piping bag or spoon.
• Pipe or spoon the chilled filling into the cooled phyllo shells.
• Drizzle with melted chocolate. Sprinkle pistachios and remaining chips. Dust with powdered sugar if desired.

Notes

Try swapping pistachios for toasted almonds or adding a pinch of cardamom for warmth. For the crispiest cups, fill just before serving; keep shells airtight at room temperature and refrigerate filling up to 2 days.

This recipe is an original creation inspired by classic Mini Cannoli Cups Delight flavors. All ingredient ratios and instructions are independently developed.