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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Servings:
Ingredients
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.