Mini Cannoli Cups with Ricotta and Pistachios
Sweet ricotta filling piped into crisp mini phyllo shells and topped with mini chocolate chips 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.
Notes
Substitutions: Use lemon zest for the orange zest and mascarpone for part of the ricotta.
Tips: Drain the ricotta well and fill the shells just before serving so they stay crisp.
Storage: Refrigerate leftover filling for up to 3 days. Do not freeze.