Oh, you’re in for a treat with these mini cannoli cups! I first fell in love with them at my cousin’s wedding years ago – they had these adorable little cups lined up on silver platters, and I may or may not have snuck a few extras when no one was looking. What I love most is how they give you that classic Italian cannoli experience without all the fuss of rolling shells. And trust me, even if you’ve never worked with phyllo dough before, these are practically foolproof. They come together in minutes but taste like you spent hours in the kitchen. Perfect for when you need something impressive but don’t have all day to bake!
Why You’ll Love These Mini Cannoli Cups
Let me count the ways these little bites will steal your heart (and probably your guests’ too):
- No oven required – my kind of dessert when it’s hot out or I’m feeling lazy
- Ready in under an hour (most of that’s just chilling time!)
- Perfect party food – no messy slicing, just grab-and-go deliciousness
- All the authentic cannoli flavor without wrestling with pastry tubes
- Endless customization – swap chocolate chips for pistachios or orange zest if you’re feeling fancy
Seriously, these disappear faster than I can make them at family gatherings!
Ingredients for Mini Cannoli Cups
Here’s what you’ll need to make these irresistible bites – and trust me, quality matters here! I learned the hard way that skimping on ingredients shows in the final taste.
- 1 cup full-fat ricotta cheese (drain it in a fine mesh strainer for 30 minutes – this makes all the difference for that perfect creamy texture)
- 1/4 cup powdered sugar (sifted to avoid lumps – I like Domino’s for its fine texture)
- 1/2 teaspoon pure vanilla extract (none of that imitation stuff – spend the extra dollar for the real deal)
- 1/4 teaspoon cinnamon (I’m partial to Saigon cinnamon for its warm, slightly sweet flavor)
- 1/2 cup mini chocolate chips (Ghirardelli’s mini chips melt beautifully into the filling)
- 12 mini phyllo cups (Athens brand holds up best – they stay crisp even with the creamy filling)
See? Simple ingredients, but each one plays a starring role in creating that authentic cannoli magic!
How to Make Mini Cannoli Cups
Okay, let’s get to the fun part – making these little bites of heaven! Don’t let the fancy look fool you – if you can stir ingredients together, you can absolutely nail this recipe. I’ll walk you through each step so your mini cannoli cups turn out perfect every time.
Step 1: Prepare the Filling
First things first – grab your drained ricotta and plop it into a mixing bowl. Add the powdered sugar, vanilla, and cinnamon. Now, here’s my secret – use a rubber spatula to mix everything together until it’s silky smooth. You’ll know it’s ready when there are no lumps left and it looks like fluffy clouds. If you’ve ever had graininess in cannoli filling before, this step is what prevents that!
Step 2: Add Chocolate Chips
Time for the chocolate! Dump in those mini chips and gently fold them into the ricotta mixture. I say “fold” because we want to keep all that air we just worked into the filling – no vigorous stirring here! Just turn the mixture over on itself until the chips are evenly distributed. The goal is to have little chocolate surprises in every bite.
Step 3: Fill the Phyllo Cups
Now for the assembly line! Take your pre-made phyllo cups and arrange them on a plate or baking sheet. Using two small spoons (or a piping bag if you’re feeling fancy), carefully spoon the filling into each cup. Don’t go overboard – fill them just to the top edge, not mounded over. The first time I made these, I got overzealous and created mini cannoli volcanoes – tasty but messy!
Step 4: Chill and Serve
Patience time! Pop those filled cups in the fridge for at least 30 minutes – I know it’s tempting to dig in right away, but trust me, the wait is worth it. The chilling time lets the flavors meld together and the filling firm up just enough so you get that perfect creamy-but-not-runny texture. When you’re ready, dust them with a little extra powdered sugar for that classic bakery look.
Tips for Perfect Mini Cannoli Cups
After making these dozens of times (okay, maybe hundreds – don’t judge!), I’ve picked up some tricks for flawless mini cannoli cups every time:
- Drain that ricotta! Seriously, take the extra 30 minutes to let it sit in a fine mesh strainer – your filling will be creamier and won’t make the phyllo cups soggy.
- Chill before filling – I pop my mixing bowl in the fridge for 15 minutes first. Cold filling holds its shape better.
- Use a piping bag for neater cups – just snip the corner off a zip-top bag if you don’t have a fancy one.
- Dust right before serving – powdered sugar disappears into the filling if you do it too early.
- Keep phyllo cups crisp by storing them separately until just before assembling.
Follow these simple tricks and you’ll look like a pastry pro – no one needs to know how easy they really are!
Ingredient Substitutions & Notes
Okay, let’s talk swaps – because we’ve all been caught without the exact ingredients! Low-fat ricotta? I don’t recommend it – the texture turns grainy. Dairy-free? Try almond milk ricotta and vegan chocolate chips. No mini chips? Chop regular ones! And if phyllo cups are sold out, crushed waffle cones make a fun makeshift shell. Just promise me you’ll never skip draining the ricotta – that’s non-negotiable!
Serving Suggestions
These mini cannoli cups shine brightest on a dessert platter with fresh berries and a pot of strong espresso. For parties, arrange them alongside biscotti and chocolate-dipped strawberries – the perfect Italian-inspired spread!
Storage & Reheating
Here’s the scoop on keeping your mini cannoli cups perfect: store them in the fridge for up to 2 days (if they last that long!). The phyllo cups will start losing their crunch after day one, so I always make them the morning of when I’m serving. And whatever you do, don’t freeze them – the filling turns watery and the cups get soggy. Trust me, I learned that lesson the hard way!
Mini Cannoli Cups FAQs
Q1. Can I make these mini cannoli cups ahead of time?
Absolutely! Assemble them up to 4 hours before serving and keep chilled. Just wait to dust with powdered sugar until right before serving – it dissolves into the filling if you do it too early.
Q2. Are phyllo cups gluten-free?
Most store-bought phyllo cups contain wheat flour, but you can find gluten-free versions at specialty stores. Or make your own with gluten-free pastry dough – just roll it thin and press into mini muffin tins!
Q3. Can I use regular chocolate chips instead of mini?
You can, but chop them first! Regular chips are too big for these delicate cups. The mini ones distribute perfectly so you get chocolate in every bite.
Q4. How long do leftovers last?
They’ll keep in the fridge for 2 days, though the phyllo loses some crispness. Pro tip: Store extra filling separately and assemble fresh cups as needed!
Nutritional Information
Here’s the scoop on nutrition per mini cannoli cup – but remember, these are estimates and can vary based on your specific ingredients and brands! For more detailed information on general dairy nutrition, you can consult resources from the United States Department of Agriculture (USDA).
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Irresistible Mini Cannoli Cups Ready in 30 Minutes
- Total Time: 40 mins
- Yield: 12 mini cups 1x
- Diet: Vegetarian
Description
Mini cannoli cups are a delightful and easy-to-make dessert. They offer the classic cannoli taste in a convenient bite-sized form.
Ingredients
- 1 cup ricotta cheese
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1/2 cup mini chocolate chips
- 12 mini phyllo cups
Instructions
- In a bowl, mix ricotta, powdered sugar, vanilla, and cinnamon until smooth.
- Fold in mini chocolate chips.
- Spoon the filling into phyllo cups.
- Chill for 30 minutes before serving.
Notes
- Use full-fat ricotta for creamier filling.
- Dust with extra powdered sugar before serving.
- Store leftovers in the fridge for up to 2 days.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 mini cup
- Calories: 80
- Sugar: 5g
- Sodium: 25mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 10mg
Keywords: mini cannoli cups, easy dessert, no-bake dessert, Italian dessert