Mini Cannoli Cups Recipe
Easy no-bake Italian mini cannoli cups recipe with creamy ricotta–mascarpone filling, chocolate chips, and pistachio topping. Perfect bite-sized dessert for parties.
Print Pin Servings: 30 mini cups
Calories: 120kcal
Cost: $12
Equipment
- 1 Fine-mesh strainer For draining ricotta
- 1 Electric mixer To beat filling smooth
- 1 Mixing bowl Large, for cream
- 1 Piping bag (or spoon) For filling cups
- 1 Star piping tip For bakery-style swirls
- 1 Cookie scoop Ensures even filling
- 1 Offset spatula Helps with garnish
- 1 Fine sieve For dusting powdered sugar
Ingredients
- 1 cup Ricotta cheese Whole milk, drained
- 8 oz Mascarpone cheese Room temperature
- 1 cup Powdered sugar Sifted
- 1 teaspoon Vanilla extract
- ½ teaspoon Almond extract Optional
- ½ cup Mini chocolate chips Plus extra for garnish
- 1 zest Orange Optional
- 30 Mini phyllo pastry cups Or graham cracker cups
- ¼ cup Pistachios Finely chopped
- Powdered sugar For dusting
- Candied orange peel Optional garnish
- Maraschino cherries Chopped, optional
- Extra pistachios Optional garnish
Instructions
- Drain ricotta in strainer for 30 minutes.
- Beat ricotta and mascarpone until creamy.
- Add powdered sugar gradually, then extracts.
- Fold in chocolate chips and orange zest.
- Bake phyllo cups 2–3 mins for crispiness.
- Fill cups with cream using piping bag.
- Garnish with pistachios, chocolate chips, sugar.
- Chill at least 30 minutes before serving.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 25g | Calories: 120kcal | Carbohydrates: 11g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 45mg | Potassium: 60mg | Fiber: 0.5g | Sugar: 7g | Vitamin A: 150IU | Vitamin C: 0.5mg | Calcium: 40mg | Iron: 0.4mg