Mini Cannoli Cups with Phyllo Shells are a no-bake cannoli dessert recipe with easy preparation and make-ahead convenience. Store-bought phyllo shells replace fried cannoli shells, so the creamy ricotta filling only needs a quick pipe and a pistachio garnish.
For another classic Italian ricotta dessert, try our Crispy Ricotta Zeppole.
Mini Cannoli Cups at a Glance 🔎
- 🕒 Prep Time: 15 minutes
- ⏱️ Cook Time: None
- 👥 Servings: 15 mini cannoli cups
- 🔥 Cook Method: No-Bake
- 🍽️ Cuisine: Italian-American Dessert
- 👩🍳 Pair With: Hot espresso, fresh strawberries, a holiday cookie tray, Holiday Chex Mix
- ⭐ Difficulty Level: Easy
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We suggest filling these right before guests arrive so the shells stay crisp. Set them on a tiered tray with fresh berries for a pretty party display. ~Jami
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Why We Love This Recipe
- Party-Size Portions: Each cup is one or two bites, so guests can grab one without plates or forks. They look right at home on a tray next to other finger foods like our mini cream cheese puff pastry bites.
- Cannoli Flavor Without the Fryer: Pre-baked phyllo shells give you the crisp-against-creamy contrast of a bakery cannoli. You skip the hot oil, the dough, and the metal tubes.
- Ready in 15 Minutes: The filling beats together in a few minutes, and piping 15 cups takes about five more. It's a realistic last-minute dessert when guests are on the way.
- Balanced Sweetness: Cream cheese adds a gentle tang that keeps the sweet ricotta from tasting flat. A pinch of salt makes the vanilla and chocolate stand out.
Key Ingredients
- Mini Phyllo Shells: Athens Mini Fillo Shells are already baked, so they only need a few minutes to thaw on the counter. Check the package for cracked shells before filling. Broken cups leak filling onto the platter.
- Whole-Milk Ricotta: This is the ingredient that decides whether the cups stay crisp. If you see liquid pooling on top, drain it before mixing. Whole-milk ricotta gives the richest texture, the same reason we use it in our lemon ricotta cake with raspberries.
- Cream Cheese: Cream cheese gives the filling enough structure to hold a mound above the rim. It has to be truly soft. Cold cream cheese leaves small lumps that won't beat out once the ricotta goes in.
- Powdered Sugar and Vanilla: Powdered sugar dissolves completely, so the filling stays smooth instead of gritty. Taste the filling after mixing. Ricotta brands vary in sweetness, and a spoonful more sugar is easy to add.
- Mini Chocolate Chips: Regular chips are too big for a two-bite cup and clog the piping bag. Mini chips spread evenly so every bite gets a little chocolate. Half go into the filling and half go on top.
- Crushed Pistachios: Pistachios are the classic cannoli garnish and add a welcome crunch. Crush them in a zip-top bag with a rolling pin, leaving some small pieces for texture. Buy a bigger bag and use the rest in our no-bake pistachio energy balls.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Cream Cheese: Swap in an equal amount of mascarpone for mini cannoli cups with mascarpone cheese. The filling turns richer and softer, so chill it for 30 minutes before piping.
- Phyllo Shells: For cannoli cups with puff pastry, press thawed puff pastry squares into a mini muffin tin and bake until golden. Cool them completely before filling.
- Pistachios: Use chopped toasted almonds or hazelnuts, or leave the nuts off for a nut-free tray.
- Mini Chocolate Chips: Try mini white chocolate chips or finely chopped dark chocolate.
- Flavor: Add a little fresh orange zest to the filling for a classic Sicilian-style cannoli flavor.
- Holiday Toppings: Top with chopped maraschino cherries or red and green sprinkles for Christmas trays.
How To Make Mini Cannoli Cups with Phyllo Shells
STEP ONE: Prepare the Ricotta
Check the ricotta as soon as you open the container. If you see liquid on top or the ricotta looks loose, spoon it into a fine-mesh strainer and press gently with a spatula.
Drained ricotta should look thick and creamy and hold its shape on a spoon. This step matters more than any other. Extra moisture is what turns crisp phyllo shells soft.
STEP TWO: Prepare the Cannoli Filling
Beat the softened cream cheese by itself first, until it's smooth with no visible lumps. Then add the ricotta, powdered sugar, vanilla, and salt, and beat until creamy.
The filling should be thick enough to hold soft peaks when you lift the beaters. If it looks runny, the ricotta needed more draining. If it's too soft to pipe, chill it for 20 minutes to firm it up.
Fold in half the mini chocolate chips with a spatula so they don't break up.
STEP THREE: Prepare the Piping Bag
Spoon the filling into a piping bag with a large round tip, or into a gallon-size freezer bag. If you're using a freezer bag, press out the air, seal it, and snip about ½ inch off one corner.
A narrow opening jams on the chocolate chips. A wide snip lets the filling flow in one smooth push.
STEP FOUR: Prepare the Cups for Serving
Set the shells on your serving platter before you fill them, because filled cups are harder to move.
Pipe the filling into each shell and mound it just above the rim. Sprinkle the remaining chocolate chips and pistachios directly over the filling.
A few crumbs will land on the platter, and that's fine. Dust with powdered sugar right before serving so it doesn't melt into the filling.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Drain the ricotta until it's thick and holds its shape.
✔️ DO Beat the cream cheese smooth before adding anything else.
✔️ DO Use a wide piping opening so the chips don't clog it.
❌ DO NOT Fill the shells more than an hour or so before serving.
Storage
Make the cannoli cup filling up to 24 hours ahead and keep it in an airtight container in the refrigerator. Store the empty phyllo shells at room temperature. Refrigerate leftover filled cups in an airtight container and eat them within 24 hours, since the shells slowly soften. Assembled cups don't freeze well because the phyllo turns soggy as it thaws.
Mini Cannoli Cups recipe FAQs
Mini cannoli cups use the same sweet ricotta filling as traditional mini cannolis, but they're served in pre-baked phyllo shells instead of fried pastry tubes. That makes them much faster to put together for a crowd. They're also easier to eat at a party because the filling sits in an open cup instead of squeezing out the ends.
Yes, mascarpone works as an equal swap for the cream cheese. It makes a richer, silkier filling closer to what some Italian bakeries use. Mascarpone is softer, so chill the filling for about 30 minutes before piping so it holds a mound in the shell.
Most grocery stores carry mini phyllo shells in the freezer section near the pie crusts and puff pastry. Athens is a common brand, and a package holds 15 shells. Italian bakeries and specialty stores sometimes sell ready-made cannoli shells or chocolate-lined cannoli cups.
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📖 Recipe
Mini Cannoli Cups with Phyllo Shells
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Equipment
- Medium mixing bowl
- Electric hand mixer
- Rubber spatula
- Measuring cups and spoons
- Gallon-size freezer bag or piping bag
- Fine-mesh strainer, if needed
Ingredients
- 1 package Athens Mini Fillo Shells 15 count, thawed
- ¾ cup whole-milk ricotta cheese well drained
- 4 ounces cream cheese softened
- ⅓ cup powdered sugar plus more for dusting
- ½ teaspoon vanilla extract
- 1 pinch kosher salt
- ¼ cup mini semisweet chocolate chips divided
- 2 tablespoons unsalted pistachios crushed
Instructions
- Drain the ricotta if it contains excess moisture. The ricotta should be thick and creamy to prevent the phyllo shells from becoming soggy.
- In a medium mixing bowl, beat the softened cream cheese with an electric hand mixer until smooth. Add the drained ricotta, powdered sugar, vanilla extract, and kosher salt. Beat until creamy and well combined. Fold in 2 tablespoons of the mini chocolate chips.
- Transfer the cannoli filling to a gallon-size freezer bag or piping bag fitted with a large round tip. If using a freezer bag, press out the excess air, seal, and snip approximately ½ inch off one bottom corner.
- Arrange the phyllo shells on a serving platter. Pipe the cannoli filling evenly into each shell, mounding it slightly above the rim.
- Sprinkle the remaining mini chocolate chips and crushed pistachios over the filling. Lightly dust with powdered sugar just before serving.
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Notes
- Beat the cream cheese smooth before adding the other ingredients.
- Use a large round tip or a ½-inch snip so the chocolate chips pipe easily.
- Make the filling up to a day ahead and fill the shells just before serving.
- Dust with powdered sugar at the last minute so it stays white and powdery.
Jami Powell says
These mini cups are a much easier, and super tasty alternative to the classic cannoli dessert!