Last weekend, the sun broke through after three days of relentless drizzle, and we finally hosted a small porch brunch for the neighborhood. Nothing fancy a folding table, mismatched chairs, and a spread of potluck treats. Nora brought her spinach-artichoke pinwheels, Jamal grilled skewers in the back, and my job? Desserts. Normally, I lean into pies or trifles for a crowd, but this time, I had a craving for something bite-sized, festive, and easy to grab while holding a mimosa.
That’s how these Mini Cannoli Cups ended up stealing the spotlight. I first spotted the idea flipping through a tattered holiday magazine at the dentist’s office (of all places). They were nestled between a Buche de Noel and peppermint bark, but those tiny crispy cups filled with creamy ricotta instantly stuck with me. A few test runs later, I nailed the filling-to-crunch ratio, and they’ve become my not-so-secret weapon for brunches, bridal showers, and any event where fingers do the talking.
On that sunny porch day, the tray was empty in minutes. One guest called them “dessert dim sum,” another compared them to cloud bites with a crunch. Even the kids, who usually sprint past anything without frosting, hovered close asking for more. It reminded me that sometimes, the simplest things really do bring the biggest joy especially when mascarpone and chocolate chips are involved.
Short Description
Mini Cannoli Cups are crispy phyllo shells filled with a luscious ricotta-mascarpone cream, studded with mini chocolate chips and topped with crushed pistachios and powdered sugar. A bite-sized, no-bake dessert perfect for gatherings.
Key Ingredients
- 1 package mini phyllo cups (about 15 cups)
- 1 cup ricotta cheese (drained overnight)
- ½ cup mascarpone cheese
- â…“ cup powdered sugar (plus extra for dusting)
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ cup mini chocolate chips
- Chopped pistachios (optional, for garnish)
Tools Needed
- Mixing bowl
- Electric hand mixer or whisk
- Silicone spatula
- Piping bag or spoon
- Small sieve (for dusting sugar)
Cooking Instructions
Step 1: Prepare the Filling
In a medium bowl, combine ricotta cheese, mascarpone, powdered sugar, vanilla extract, and cinnamon. Mix until smooth and creamy. Fold in the mini chocolate chips gently using a silicone spatula.
Step 2: Fill the Phyllo Cups
Arrange the mini phyllo shells on a tray. Use a piping bag fitted with a round tip (or a spoon) to neatly fill each shell with the prepared cannoli mixture. Fill just to the top.
Step 3: Garnish the Cups
Top each filled cup with a sprinkle of chopped pistachios or a few extra chocolate chips to enhance flavor and texture.
Step 4: Dust and Serve
Right before serving, lightly dust the tops with powdered sugar using a fine sieve. Serve immediately to maintain the crispiness of the phyllo.
Why You’ll Love This Recipe
Quick to assemble and perfect for last-minute desserts
Light, creamy filling with just enough sweetness
No baking required
Customizable with different toppings
Elegant and festive for any occasion
Kid-friendly and bite-sized
Great make-ahead option if stored properly
Mistakes to Avoid & Solutions
Soggy phyllo shells
Filling the cups too early makes them lose their crisp texture.
Solution: Fill the cups right before serving. If prepping ahead, store the filling and shells separately.
Grainy filling
Skipping the draining step for ricotta can lead to a watery or lumpy texture.
Solution: Always drain ricotta overnight using a fine mesh sieve or cheesecloth.
Over-sweetened cream
Too much powdered sugar can overpower the delicate cheese flavors.
Solution: Stick to the â…“ cup measurement and taste the mix before adding more.
Messy presentation
Spooning the filling can be uneven or messy.
Solution: Use a piping bag for clean, uniform cups.
Filling too stiff or too runny
Incorrect texture can ruin the bite.
Solution: If too thick, stir in 1 tsp milk. If too runny, add a bit more mascarpone and chill the mixture.
Serving and Pairing Suggestions
Serve on a decorative platter with fresh mint
Pair with espresso or cappuccino for an Italian twist
Include in a mini dessert buffet alongside fruit tarts and macarons
Plate with a drizzle of chocolate sauce for elegance
Great for brunch, baby showers, holiday parties, or afternoon tea
Storage and Reheating Tips
Storage: Keep the filling in an airtight container in the fridge for up to 2 days.
Phyllo Cups: Store at room temperature in original packaging to preserve crispness.
Assembly: Fill only when ready to serve.
Leftovers: If already filled, store in the fridge and consume within 12 hours.
Reheating: Not recommended. These are best enjoyed cold or at room temperature.
FAQs
1. Can I make these ahead of time?
Yes, prepare the filling a day in advance and store it chilled. Assemble the cups just before serving.
2. Can I use homemade ricotta?
Absolutely. Just ensure it’s fully drained to avoid a watery filling.
3. What if I don’t have mascarpone?
You can substitute with full-fat cream cheese, softened, though the texture will be slightly firmer.
4. Are these freezer-friendly?
The filling can be frozen, but the phyllo cups will lose their crispness. For best results, keep everything fresh.
5. Can I add fruit to the filling?
Small diced strawberries or raspberries can be folded in, but add them right before serving to prevent excess moisture.
Tips & Tricks
Use a star piping tip for a decorative swirl
Dust with cocoa powder or cinnamon for variation
Add orange zest to the filling for a Sicilian flair
Serve in mini cupcake liners for mess-free handling
Mix mini chips and finely chopped candied orange peel for a festive version
Recipe Variations
Chocolate Hazelnut Cannoli Cups
Swap out the mini chips for chopped toasted hazelnuts and add 1 tablespoon chocolate hazelnut spread to the filling. Garnish with shaved dark chocolate.
Citrus Honey Cannoli Cups
Replace powdered sugar with 3 tablespoons honey. Add 1 teaspoon lemon zest and 1 teaspoon orange zest. Use crushed almonds for garnish.
Pumpkin Spice Cannoli Cups
Mix in 2 tablespoons pumpkin puree and 1 teaspoon pumpkin spice to the base filling. Omit chocolate chips. Top with cinnamon sugar.
Berry Cannoli Cups
Fold in crushed freeze-dried strawberries and garnish with fresh berry slices on top. Dust with powdered sugar right before serving.
Almond Amaretto Cannoli Cups
Add ½ teaspoon almond extract and 1 tablespoon Amaretto liqueur to the filling. Garnish with toasted sliced almonds.
Final Thoughts
These Mini Cannoli Cups may be small in size, but their charm lies in how effortlessly they elevate any table. I’ve brought them to potlucks, set them out at birthday parties, and even handed them out at school events every time, the reaction is pure joy. The contrast of crispy shell against silky cream never fails to delight, and I love that they feel indulgent without being overly rich.
On days when I’m short on time but still want something that feels thoughtful, these come to the rescue. And let’s be honest it’s always nice to have a dessert that doesn’t ask for oven space. Whether you’re entertaining guests or just treating yourself on a quiet Sunday, these little cups of joy are bound to bring smiles all around.
No-Baked Mini Cannoli Cups
Ingredients
- 1 package mini phyllo cups
- 1 cup ricotta cheese
- ½ cup mascarpone cheese
- â…“ cup powdered sugar
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ cup mini chocolate chips
- Chopped pistachios
Instructions
- Mix ricotta, mascarpone, powdered sugar, vanilla, and cinnamon until smooth. Fold in mini chocolate chips.
- Pipe or spoon the filling into mini phyllo cups, filling just to the top.
- Garnish with chopped pistachios or extra chocolate chips.
- Dust with powdered sugar before serving. Serve immediately to keep cups crisp.
