Phyllo Cannoli Cups

 

🧁 Phyllo Cannoli Cups

Crispy phyllo shells filled with creamy, lightly sweetened ricotta cannoli filling — an easy, elegant dessert for parties or date nights.

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🕒 Recipe Details:

• Prep Time: 15 minutes

• Bake Time: 8–10 minutes

• Chill Time: 30 minutes (optional, for firmer filling)

• Total Time: ~45 minutes

• Servings: 12 mini cups

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🛒 Ingredients:

🔹 For the Phyllo Cups:

• 6 sheets of phyllo dough (thawed if frozen)

• 3 tbsp melted butter (or olive oil spray)

• Muffin tin (mini or regular)

🔹 For the Cannoli Filling:

• 1 cup ricotta cheese (drained very well)

• 1/4 cup mascarpone (optional for extra creaminess)

• 1/3 cup powdered sugar (or to taste)

• 1/2 tsp vanilla extract

• 1/4 tsp cinnamon (optional)

• 1/3 cup mini chocolate chips

• Optional toppings: crushed pistachios, extra chips, powdered sugar

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👨‍🍳 Instructions:

✅ Step 1: Make the Phyllo Cups

1. Preheat oven to 375°F (190°C).

2. Layer 3 phyllo sheets at a time, brushing each with butter. Cut into 12 squares.

3. Gently press each square into a muffin tin to form a cup shape.

4. Bake for 8–10 minutes or until golden and crisp. Let cool completely.

✅ Step 2: Make the Filling

1. In a bowl, mix ricotta, mascarpone (if using), powdered sugar, vanilla, and cinnamon.

2. Fold in mini chocolate chips.

3. Chill for 30 minutes for a thicker consistency.

✅ Step 3: Assemble

1. Spoon or pipe the cannoli filling into each cooled phyllo cup.

2. Garnish with pistachios, chocolate chips, or a dusting of powdered sugar.

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💡 Tips:

• Drain ricotta in a cheesecloth or paper towel overnight for best texture.

• Make cups and filling ahead, but fill just before serving to keep crispy.