Mini cannoli cups give you all the creamy, citrus scented flavor of a classic cannoli without frying a single shell. Sweet ricotta filling goes into crisp mini phyllo shells and gets finished with chocolate chips and chopped pistachios.
They take about 45 minutes, and most of that is simply letting the ricotta drain. The filling comes together in one bowl with a whisk, and the shells are store bought, so there is no pastry work. They suit dessert tables, brunch spreads, and any time you need a small sweet bite.
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Why This Mini Cannoli Cups Recipe Works
Draining the ricotta is the most important step. Whole milk ricotta holds a lot of water, and extra moisture makes the filling runny and the shells soggy. Thirty minutes in a fine mesh strainer fixes it.
Powdered sugar dissolves without leaving any grit, while a little granulated sugar adds a clean sweetness. The orange zest brightens the filling and echoes the citrus in a traditional cannoli.
Filling the shells just before serving keeps them crisp. The garnish adds crunch and a bit of bitterness from the chocolate, which balances the sweet cream.
Ingredients for Mini Cannoli Cups
- 15 ounces whole milk ricotta cheese
- 1/2 cup powdered sugar
- 2 tablespoons granulated sugar
- 1 teaspoon finely grated orange zest
- 24 mini phyllo shells
- 1/4 cup mini chocolate chips
- 1/4 cup finely chopped pistachios
Whole milk ricotta. Choose a thick, fresh ricotta with small curds. Skip low fat versions, which are drier and grainier.
Powdered sugar. It blends in smoothly and gives the filling body. Sift it if it looks lumpy.
Orange zest. Zest only the bright orange layer, since the white pith tastes bitter. Lemon zest also works.
Mini phyllo shells. These ready made shells are crisp and neutral in flavor. Look for them in the freezer aisle and thaw them as directed.
Chocolate chips and pistachios. Mini chips spread evenly through each bite, and pistachios add color and crunch.
How to Make Mini Cannoli Cups
1. Drain the ricotta Spoon the ricotta into a fine mesh strainer set over a bowl. Refrigerate for 30 minutes to drain excess liquid, then discard the liquid.
2. Mix the filling Transfer the drained ricotta to a bowl. Add the powdered sugar, granulated sugar, and zest, and whisk until smooth and creamy.
3. Taste and adjust Taste the filling and add a spoonful more powdered sugar if you want it sweeter.
4. Fill the shells Spoon or pipe the filling into the shells, using about 1 1/2 tablespoons for each.
5. Garnish Sprinkle the chocolate chips and pistachios over the filling, pressing them in gently.
6. Serve Serve right away, or chill for up to 1 hour before serving.
How to Serve Mini Cannoli Cups
Arrange the cups on a platter and serve them chilled alongside ricotta cannoli cookies for a full Italian dessert spread. A small bowl of dark chocolate mousse and a drizzle of silky chocolate ganache pair nicely with the creamy filling. For a fruity contrast, offer fresh fruit pavlova on the same table.
How to Store and Reheat Mini Cannoli Cups
For the crispest shells, fill them just before serving. Keep leftover filling in an airtight container in the refrigerator for up to 3 days and stir it before using. Filled cups can sit in the refrigerator for up to 1 day, but the shells soften as they absorb moisture. Do not freeze the filling, because ricotta turns watery after thawing. Store unfilled shells in a dry, airtight container at room temperature for up to 1 week.
Tips and Variations for Mini Cannoli Cups
Use fresh ricotta. Old ricotta tastes sour and can turn watery.
Pipe for neat cups. A zip top bag with a corner cut off gives a clean, even fill.
Chill the bowl. A cold bowl keeps the filling thick while you whisk.
Add vanilla or cinnamon. A 1/2 teaspoon of vanilla extract or a pinch of cinnamon adds warmth.
Try other garnishes. Candied orange peel, chopped dark chocolate, or crushed pistachios all work.
Use fresh zest. Zest from the fruit has more aroma than dried zest.
Make a bigger batch. Double the filling and use 48 shells for a large gathering.
Keep dairy cold. For tips on keeping dairy desserts cold and safe, read the University of Wisconsin Extension leftovers guidance.
Frequently Asked Questions About Mini Cannoli Cups
Do mini cannoli cups need to be refrigerated?
Yes. The ricotta filling should stay in the refrigerator until serving and should not sit out for more than 2 hours.
Can I make mini cannoli cups ahead of time?
Make the filling up to 3 days ahead and fill the shells within an hour of serving so they stay crisp.
How do I fill mini cannoli cups neatly?
Use a piping bag or zip top bag with the corner snipped off. Squeeze gently from the center of each shell outward.
Can I use mascarpone instead of ricotta?
Yes, but the filling will taste richer and less tangy. Whip it lightly so it does not turn grainy.
Where do I find mini phyllo shells?
Most grocery stores sell them in the freezer aisle near the pastry dough.
Mini Cannoli Cups with Ricotta and Pistachios
Equipment
- Fine Mesh Strainer
- Whisk
- Mixing bowl
- piping bag
Ingredients
Main Ingredients
- 15 oz whole milk ricotta cheese drained for 30 minutes
- ½ cup powdered sugar
- 2 tbsp granulated sugar
- 1 tsp orange zest finely grated
- 24 mini phyllo shells thawed if frozen
- ¼ cup mini chocolate chips
- ¼ cup pistachios finely chopped
Instructions
Cooking
- Drain. Drain the ricotta in a fine mesh strainer in the refrigerator for 30 minutes.
- Mix. Whisk the drained ricotta with the powdered sugar, granulated sugar, and orange zest until smooth.
- Fill. Spoon or pipe about 1 1/2 tablespoons of filling into each phyllo shell.
- Garnish. Top with mini chocolate chips and chopped pistachios.
- Serve. Serve right away or chill for up to 1 hour.
