Description
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.
Nutrition
- Serving Size: 1 mini cup
- Calories: 110
- Sugar: 10g
- Sodium: 25mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 15mg
