Mini Cannoli Cups with Phyllo Shells
Mini Cannoli Cups with Phyllo Shells are an easy, no-bake dessert made with crispy, pre-baked phyllo shells and a sweet, creamy ricotta filling. Each bite-sized cup is filled with ricotta, cream cheese, vanilla, and mini chocolate chips, then topped with crushed pistachios and a dusting of powdered sugar. Ready in just 15 minutes, these Italian-American treats are perfect for holidays, parties, and entertaining.
Servings: 15 mini cannoli cups
Calories: 105kcal
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.
Video
Notes
Cooking Notes
Drain the ricotta until it’s thick and holds its shape. This keeps the filling firm and the phyllo shells crisp. Fill the cups shortly before serving.
Tips for Best Results
- 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.
Nutrition
Calories: 105kcal | Carbohydrates: 8g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 14mg | Sodium: 45mg | Potassium: 66mg | Fiber: 1g | Sugar: 5g | Vitamin A: 164IU | Vitamin C: 0.1mg | Calcium: 38mg | Iron: 0.4mg
