Name: Mini Cannoli Cups
Prep time: 20 min
Total time: 30 min
Ingredients: 1 package mini phyllo pastry cups; 15 oz ricotta cheese (Use whole-milk ricotta for richness.); 1 cup powdered sugar (Can reduce to 3/4 cup for less sweetness.); 1 tsp vanilla extract (Pure vanilla gives the best flavor.); 1/2 cup mini chocolate chips (Use chopped dark or white chocolate for variations.); 1/4 cup chopped pistachios (Optional for color and crunch.); Powdered sugar for dusting (Dust on top before serving.)

Mini Cannoli Cups are a small, crisp bite filled with a sweet, creamy ricotta filling and little chocolate chips for a pop of texture. The phyllo cups give a flaky, crunchy shell while the ricotta mix stays smooth and slightly sweet. They taste like a classic cannoli without the work of frying or rolling dough. This recipe is quick and special because you only need to mix the filling, spoon it into ready-made cups, and finish with a sprinkle of pistachios or powdered sugar. Serve them at a party, as a simple dessert after dinner, or pair with coffee for a light treat — they work well with other small bites like Blueberry Lemon Pancake Bites for a varied spread.

Why You’ll Love This Mini Cannoli Cups

Ready-made mini phyllo cups save time and cleanup.
Light, creamy ricotta filling is less rich than heavy cream desserts.
Mini chocolate chips add texture and small bursts of chocolate.
Easy to scale up for parties or make a small batch for two.
Optional pistachios add color, crunch, and a nutty balance.
No baking required for the filling — spoon and serve.
Quick chill time if you want them colder for summer gatherings.
Dusting of powdered sugar adds a pretty, bakery-style finish.

What Is Mini Cannoli Cups?

Mini Cannoli Cups are bite-sized desserts that take the essence of traditional Italian cannoli and simplify it. Instead of rolling fried shells and piping filling, this version uses mini phyllo pastry cups as the shell and a sweet ricotta mixture as the filling. The taste is mildly sweet, creamy, and tangy from the ricotta, with small chocolate chips that add crunch and chocolate flavor. The texture contrast — flaky shell and smooth filling with chocolate bits — is what makes these cups feel special.

Cooking method is mostly assembly: mix, fold, spoon, and garnish. The vibe is casual but refined — great for weeknight desserts, brunch spreads, holiday parties, potlucks, or anytime you want a neat, handheld sweet. They feel like comfort food with a light, elegant touch.

Ingredients for Mini Cannoli Cups

Main Ingredients

1 package mini phyllo pastry cups
15 oz ricotta cheese
1 cup powdered sugar
1 tsp vanilla extract
1/2 cup mini chocolate chips

Optional Garnish

1/4 cup chopped pistachios (optional)
Powdered sugar for dusting

Ingredient Notes (Substitutions, Healthy Swaps)

Ricotta cheese: Use whole-milk ricotta for a richer texture. For a lighter option, use part-skim ricotta, but drain excess liquid on paper towels or in a fine mesh sieve for 30 minutes to avoid a watery filling.
Powdered sugar: You can reduce to 3/4 cup if you prefer less sweetness. For a slightly less processed option, superfine sugar works, but powdered sugar blends most smoothly.
Vanilla extract: Pure vanilla gives the best flavor. Imitation vanilla is fine if that’s what you have.
Mini chocolate chips: Use chopped dark chocolate or mini white chips for a different look. Keep chips small so they fit well in each cup.
Phyllo pastry cups: If unavailable, small tart shells or mini graham-cracker cups can work but change the texture. Phyllo cups are best for the flaky crispness.
Pistachios: Optional for a nut-free dish. Toast lightly for deeper flavor if desired.
Make it dairy-free: Use a dairy-free ricotta alternative (made from almonds or tofu) and taste-test sweetness and texture before filling the cups.

Step-by-Step Instructions

Step 1 – Drain the ricotta if needed
If your ricotta is very wet or watery, place it in a fine mesh sieve lined with paper towel and let it drain for 15–30 minutes. This gives a thicker, firmer filling. If your ricotta is already thick, you can skip draining.

Visual cue: Filling should be thick but scoopable, not runny.

Step 2 – Mix the filling
In a mixing bowl, combine the ricotta cheese, 1 cup powdered sugar, and 1 tsp vanilla extract. Use a spoon or electric mixer on low speed to blend until smooth and even.

Step 3 – Fold in chocolate chips
Gently fold in 1/2 cup mini chocolate chips so they are evenly distributed. Don’t overmix; you want chips throughout the mixture.

Step 4 – Fill the phyllo cups
Spoon or pipe the ricotta mixture into each mini phyllo pastry cup. Fill to the top but avoid overfilling so the cups stay neat.

Visual cue: Each cup should hold a small mound of filling without spilling over.

Step 5 – Garnish
Sprinkle chopped pistachios on top if desired and lightly dust with powdered sugar for a bakery finish.

Pro cue: If you want cleaner dusting, chill the filled cups briefly for 10–15 minutes before dusting so the sugar sits on top.

Step 6 – Serve or chill
Serve immediately or refrigerate until ready to serve. If chilling, cover loosely so the shells stay crisp as long as possible.

Pro Tips for Success

Use thick ricotta or drain it first to prevent a watery filling that can soften the cups.
Gently fold chocolate chips in by hand to keep the filling light and airy.
Fill cups just before serving for the best crunch; pre-filled cups soften faster.
If you must prep ahead, store filling and phyllo cups separately and assemble within a few hours of serving.
Toast pistachios lightly on a dry skillet for 1–2 minutes to deepen the flavor. Cool before topping.
Dust powdered sugar at the last minute so it looks fresh and doesn’t melt into the filling.
Use a piping bag with a wide tip for neater presentation when filling many cups.
Keep cups chilled if serving on a warm day; cold ricotta filling tastes cleaner and brighter.

Flavor Variations

Chocolate Orange (optional): Add 1 tsp orange zest to the ricotta and use dark chocolate chips. Zest brightens the ricotta and pairs well with chocolate.
Lemon-Blueberry (optional): Fold in 1 tsp lemon zest and a small spoonful of very finely chopped dried blueberries or freeze-dried blueberry powder. This adds a bright, fruity note.
Nutty Honey (optional): Mix 1–2 tbsp of honey into the ricotta and top with crushed pistachios for a honeyed, nutty finish.
Espresso Chip (optional): Stir 1/2 tsp instant espresso powder into the ricotta for a coffee twist, then add mini chocolate chips.
Cannoli-Style Cinnamon (optional): Add 1/4 tsp ground cinnamon to the filling for a warm spice element.
White Chocolate & Cranberry (optional): Swap mini chocolate chips for mini white chips and top with a few finely chopped dried cranberries.

Serving Suggestions

Party platter: Arrange on a tiered tray with fresh berries and small tarts for variety.
After-dinner treat: Serve two to three cups per person with espresso or decaf.
Brunch sweet: Pair with light pastries and a fruit salad for a balanced brunch table.
Holiday platter: Add colored sprinkles or finely chopped candied fruit for seasonal flair.
Gift plate: Pack a small box with parchment for neighbors or guests. Keep chilled until given.
Kid-friendly dessert: Leave out nuts and present on a colorful platter for easier sharing.

Make-Ahead, Storage & Reheating

Make-ahead: Prepare the ricotta filling up to 24 hours in advance and keep covered in the fridge. Do not fill the phyllo cups until ready to serve to keep them crisp.
Short-term storage: Once filled, keep in the fridge and eat within 24 hours for best texture. The phyllo cups will start to soften after a day.
Reheating: These are best served cold or at room temperature. Reheating is not recommended because the phyllo cups will lose their crispness and the ricotta can change texture. If you must warm them slightly, remove the filling, warm the empty cups in a 300°F oven for 3–5 minutes, then refill.
Texture changes: Expect phyllo cups to soften as they sit with the filling. Assemble just before serving when possible.

Storage and Freezing Instructions

Refrigeration: Store leftover filled cups in an airtight container in the fridge for up to 24 hours. Place them in a single layer to avoid squashing the filling.
Freezing: Freezing filled Mini Cannoli Cups is not recommended. The ricotta filling can change texture after freezing and thawing, becoming watery or grainy, and the phyllo cups will lose crispness. Instead, freeze the leftover ricotta filling (without cups) in a freezer-safe container for up to 1 month. Thaw in the fridge, stir gently, and refill fresh phyllo cups when ready to serve.
Best practice: If you expect leftovers, store filling separately from shells and assemble within a day for best quality.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
100 kcal | 2 g | 8 g | 7 g | 1 g | 50 mg

Estimates vary by brands and portions.

FAQ About Mini Cannoli Cups

Q: Why is my filling too runny?
A: The ricotta may be watery. Drain it in a sieve for 15–30 minutes, or use part-skim ricotta drained well. Also make sure you measured powdered sugar correctly.

Q: Can I use mascarpone instead of ricotta?
A: Yes, mascarpone will make a richer filling. Use it alone or mix half ricotta, half mascarpone for balance.

Q: How long do the filled cups stay crisp?
A: Best within a few hours; after about 24 hours they will soften. Fill close to serving time.

Q: Can I make the filling ahead of time?
A: Yes — make the filling up to 24 hours ahead and keep refrigerated. Mix well before filling cups.

Q: Can I use regular chocolate chips?
A: Mini chips fit better in these small cups. If you only have regular chips, chop them small first.

Q: Are these gluten-free?
A: Not as written. Use gluten-free phyllo or gluten-free mini cups to make them gluten-free.

Notes

Use a small cookie scoop or piping bag for even, neat portions.
If you want a smoother filling, blend the ricotta briefly in a food processor before adding chips.
Chill the cups for 10 minutes before serving for a fresher mouthfeel.
Pick a brightly colored garnish (pistachio or lemon zest) for a pretty contrast.
For a party, label nut-containing plates to alert guests.

Troubleshooting

Problem: Filling tastes bland.
Fix: Add a little more vanilla or a pinch of fine salt to lift flavors. A touch of lemon zest helps too.
Problem: Cups got soggy.
Fix: Fill just before serving. If prefilled, eat within a few hours and keep chilled.
Problem: Filling too sweet.
Fix: Reduce powdered sugar to 3/4 cup next time or add a bit of unsweetened ricotta or lemon zest to balance sweetness.
Problem: Chocolate chips sink to the bottom.
Fix: Toss chips in a tiny dusting of powdered sugar before folding in to help them suspend in the filling.
Problem: Cups crack or break when handling.
Fix: Handle phyllo cups gently; transfer with a flat spatula and fill on a flat surface to avoid breaking.
Problem: Ricotta is grainy.
Fix: Blend ricotta in a food processor or whisk vigorously to smooth it before adding sugar and chips.

Final Thoughts

Mini Cannoli Cups are an easy, elegant dessert that brings the flavors of classic cannoli into bite-sized form with very little effort. They are quick to make, simple to adapt, and ideal for gatherings or a small sweet treat. For more small-bite ideas and pairing suggestions, check a similar light recipe like Mini Cannoli Bites (6 Ingredient Recipe) – Kathryn’s Kitchen.