These Cannoli Cups are simpler to make than traditional cannoli but just as delicious. There’s no need to fry and shape delicate shells—using mini pastry cups makes preparation quick and stress-free. The creamy ricotta filling is lightly sweetened and studded with chocolate chips, creating the perfect balance of texture and flavor. They’re ideal for holidays, celebrations, or whenever you want an elegant dessert without complicated steps.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cups:
24 mini phyllo shells or baked pastry cups
For the filling:
1 1/2 cups whole milk ricotta cheese, drained 3/4 cup powdered sugar 1/2 teaspoon vanilla extract 1/2 teaspoon orange zest (optional) 1/3 cup mini chocolate chips
Optional garnish:
Extra mini chocolate chips Chopped pistachios Powdered sugar for dusting
Directions
If needed, drain the ricotta cheese by placing it in a fine mesh strainer over a bowl for at least 30 minutes to remove excess moisture.
In a mixing bowl, combine the drained ricotta and powdered sugar. Beat until smooth and creamy.
Stir in the vanilla extract, orange zest (if using), and mini chocolate chips. Mix until evenly incorporated.
Transfer the filling to a piping bag or use a spoon to fill each mini pastry cup generously.
Garnish with extra chocolate chips, chopped pistachios, or a light dusting of powdered sugar.
Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Add a touch of cinnamon to the filling for a warm spice note. Fold in finely chopped candied fruit for a more traditional cannoli flavor. Dip the edges of the cups in melted chocolate and let set before filling. Substitute mascarpone for part of the ricotta for an extra creamy texture. Use crushed waffle cones as a base if mini phyllo shells are unavailable.
Storage/Reheating
Store Cannoli Cups in an airtight container in the refrigerator for up to 2 days. For best texture, fill the cups shortly before serving to prevent them from becoming soggy. The filling can be stored separately in the refrigerator for up to 3 days. These desserts do not require reheating.
FAQs
Can I make the filling ahead of time?
Yes, the filling can be prepared up to 3 days in advance and stored in the refrigerator.
Why is my filling watery?
Ricotta must be well drained before mixing. Excess moisture can make the filling too soft.
Can I freeze Cannoli Cups?
It’s best not to freeze assembled cups, as the shells may lose their crispness.
Can I use low-fat ricotta?
Yes, but whole milk ricotta provides a richer and creamier result.
Do I need a piping bag?
No, a spoon works just fine, though a piping bag gives a neater presentation.
Can I use regular-sized pastry shells?
Absolutely. Simply adjust the filling amount and serving count accordingly.
How do I keep the cups crispy?
Fill them shortly before serving to maintain their crisp texture.
Can I make this recipe without chocolate chips?
Yes, you can omit them or replace them with chopped nuts or dried fruit.
Is orange zest necessary?
No, it’s optional, but it adds a bright, traditional flavor.
Can kids help make this recipe?
Yes, this is a simple, no-bake recipe that’s fun and easy for kids to help assemble.
Conclusion
Cannoli Cups offer all the classic flavors of traditional cannoli in an easy, bite-sized form. With creamy ricotta filling and crisp pastry shells, they’re an elegant yet simple dessert perfect for entertaining or everyday indulgence.
Cannoli Cups are bite-sized desserts featuring crisp pastry shells filled with a rich, creamy ricotta filling, chocolate chips, and optional garnishes for an elegant, party-ready treat.
Ingredients
For the cups: 24 mini phyllo shells or baked pastry cups
For the filling: 1 1/2 cups whole milk ricotta cheese, drained
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
1/2 teaspoon orange zest (optional)
1/3 cup mini chocolate chips
Optional garnish: extra mini chocolate chips, chopped pistachios, powdered sugar for dusting
Instructions
If needed, drain the ricotta cheese by placing it in a fine mesh strainer over a bowl for at least 30 minutes to remove excess moisture.
In a mixing bowl, combine the drained ricotta and powdered sugar. Beat until smooth and creamy.
Stir in the vanilla extract, orange zest (if using), and mini chocolate chips. Mix until evenly incorporated.
Transfer the filling to a piping bag or use a spoon to fill each mini pastry cup generously.
Garnish with extra chocolate chips, chopped pistachios, or a light dusting of powdered sugar.
Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
Add a touch of cinnamon to the filling for a warm spice note.Fold in finely chopped candied fruit for a more traditional cannoli flavor.Dip the edges of the cups in melted chocolate and let set before filling.Substitute mascarpone for part of the ricotta for an extra creamy texture.Use crushed waffle cones as a base if mini phyllo shells are unavailable.Store in an airtight container in the refrigerator for up to 2 days. Fill shortly before serving to keep cups crispy.
