Okay, you guys, let me tell you about these Italian Mini Cannoli Cups. I swear, every time I make them, I feel like I’m back in my Nonna’s kitchen, even though she never actually made these *exact* cups. She was more of a full-sized cannoli kind of woman, but this is my little twist on a classic. Think of it like the brownie of the Italian dessert world – familiar flavors, but bite-sized and ridiculously easy to make. They’ve got that sweet, creamy filling with a hint of citrus that just sings to your tastebuds, all nestled in a crunchy, perfectly sized cup. Seriously, if you love cannoli but don’t want the fuss, these are your new best friend.
What are Italian Mini Cannoli Cups?
Okay, so let’s break it down. Think of it as a deconstructed cannoli, but make it *mini*. Instead of the traditional fried pastry shell, we’re using pre-made mini phyllo cups – a total lifesaver, trust me. Then, we’re filling those tiny, crunchy cups with a ricotta cheese mixture that’s been sweetened and flavored with a touch of vanilla, some mini chocolate chips, and a hint of citrus zest – usually lemon or orange. It’s essentially all the best parts of a cannoli, without all the hard work of making (and frying!) the shells. It’s a simple, elegant, and totally irresistible little treat. I always think these are the best of both worlds.
Why you’ll love this recipe?
Honestly, where do I even start? What I love most about these Italian Mini Cannoli Cups is how they manage to pack such incredible flavor into such a tiny package. We’re talking creamy, sweet ricotta, crunchy phyllo, and a burst of citrus all in one bite. It’s a symphony of textures and tastes! But beyond the flavor, the simplicity is a huge win. You don’t need any special equipment, and they come together in minutes. It’s a lifesaver when you need a last-minute dessert for a party or when those late-night sweet cravings hit. Plus, the ingredients are surprisingly budget-friendly. Ricotta cheese is relatively inexpensive, and those mini phyllo cups are easy to find at most grocery stores.
Another thing? The versatility! You can easily customize the filling with different flavors, like adding a touch of almond extract or using different types of chocolate chips (Dark Chocolate is my personal favorite). Compared to making traditional cannoli, which can be a whole day affair, these are a total breeze. I’ve even made them with my kids, and they love helping to fill the cups. It’s a fun and delicious way to get them involved in the kitchen. They are perfect for any occasion.
How do I make Italian Mini Cannoli Cups?
Quick Overview
Making these Italian Mini Cannoli Cups is seriously easier than you think. Basically, you’re whipping up a quick and easy ricotta filling, then spooning it into pre-made mini phyllo cups. Add a sprinkle of powdered sugar on top, and you’re done! The best part is that there’s no baking involved, which means they’re perfect for hot summer days when you don’t want to turn on the oven. Seriously, anyone can make these, even if you’re a total beginner in the kitchen!
Ingredients
For the Filling:
What is the best texture for ricotta cheese? Also, drain it well – I usually let it sit in a sieve lined with cheesecloth for at least 30 minutes.
* ½ cup powdered sugar: Adds sweetness and helps to thicken the filling.
* 1 teaspoon vanilla extract: Enhances the flavor of the ricotta.
* ½ teaspoon orange or lemon zest: I love orange! A little citrus zest adds a lovely aroma.
* ¼ cup mini chocolate chips: Because, chocolate! Can you use any kind of chocolate you like – semi-sweet, dark, or even white.
* 2 tablespoons heavy cream: This helps to lighten the mixture and make it fluffy.
For the Cups:
* 30 mini phyllo cups: These are usually found in the freezer section of your grocery store. Let them thaw completely before using.
For the Garnish: What’
* Powdered sugar, for dusting: Adds a touch of sweetness and makes them look pretty.
What are the steps to
Step 1: Drain the Ricotta
This is a crucial step! Place the ricotta cheese in a sieve lined with cheesecloth. Let it drain in the refrigerator for at least 30 minutes, or even better, a few hours. This will remove excess moisture and prevent your filling from being watery. I learned this the hard way the first time I tried making these, and my filling was a soggy mess!
Step 2: Make the Filling
In a medium bowl, combine the ricotta cheese, powdered sugar, vanilla extract, and orange zest. Set aside. Use an electric mixer to beat everything together until smooth. Don’t overmix, you just want everything to be well combined.
Step 3: Fold in Chocolate Chips
Gently fold in the mini chocolate chips until they’re evenly distributed throughout the filling. I like to use a rubber spatula for this to avoid breaking the chocolate chips.
Step 4: Prepare Phyllo Cups
Remove the mini phyllo cups from their packaging and arrange them on a serving platter. I always check to make sure none of them are broken or cracked before filling them.
Step 5: Fill the Cups
Spoon the ricotta filling into the mini phyllo cups. You can use a small spoon or a piping bag for this. I find that a piping bag gives you more control and makes them look a little fancier, but a spoon works just fine too!
Step 6: Dust with Powdered Sugar
Dust the filled cups with powdered sugar. This adds a touch of sweetness and makes them look extra pretty. I like to use a small sieve or a sugar shaker for this.
Step 7: Chill (Optional)
You can serve these immediately, but I find that they taste even better if you chill them in the refrigerator for about 30 minutes before serving. This allows the flavors to meld together and the filling to firm up a bit. If I’m making these for a party, I’ll often make them a few hours in advance and keep them chilled until it’s time to serve.
Step 8: Serve and Enjoy!
Cannoli Cups: These are the best Italian mini cannes. What are some of the best sweet treats for a birthday party? Watch them disappear in minutes!
5. What to Serve It With
What should I serve it with?
Cannoli Cups are so versatile! What are the best desserts to serve?
For Brunch: Serve alongside mimosas or a sparkling wine, and other pastries like croissants or scones. The light sweetness pairs well with the bubbly drinks and rich brunch fare. I’ve found a few Fresh Berries (strawberries, raspberries) on the side adds a vibrant touch.
As Dessert:Offer these after a delicious Italian dinner. I typically serve these along with a scoop of vanilla Ice Cream or drizzle of chocolate. Pair them with a glass of Vin Santo or ice cream.
For Cozy Snacks:What’s a good movie to watch with hot cocoa in the winter? What are some good ways to enjoy coffee with friends?
One year, we even set up a “cannoli cup bar” at Christmas, with different toppings like sprinkles, etc. Chocolate chips, chopped nuts, and various chocolate chips. What is your favorite way to customize your own cup? These are always a hit, no matter what.
How do you make Italian Mini Cannoli Cups?
What is the thing? What are some of the best recipes to make a meal? I have made these countless times, and I’ve definitely learned a few things along the way.
Ricotta Prep: Seriously, don’t skip the draining step! Watery ricotta will ruin the texture of your filling. If you’re in a hurry, you can gently squeeze the ricotta in the cheesecloth to remove even more moisture. I’ve tried it both ways, and the longer you drain it, the better.
Mixing Advice: Be careful not to overmix the filling. Overmixing can make the ricotta cheese tough and grainy. Mix until everything is just combined, then stop.
Ingredient Swaps:If you don’t have mini chocolate chips, you can chop up a chocolate bar into small pieces. I like almond flavor. Just a drop or two will do the trick. I’ve even tried adding a little cinnamon to the filling, which gives it warm, cozy flavor. Sometimes I use mascarpone.
Phyllo Cup Freshness: Store the phyllo cups in an airtight container until you’re ready to use them. This will prevent them from getting stale or soggy.
Custom filling: You can add in so many different items, from chocolate to nuts. I have even folded in whip cream before for an airy cannoli feel. The possibilities are endless and super flexible!
Glaze Variations: You can also add chocolate or caramel drizzle on top for even more flavor. You can also dip the cups in chocolate for more of a chocolate punch.
Storing and Reheating Tips
These Italian Mini Cannoli Cups are best served fresh, but if you have leftovers, here’s how to store them:
Refrigerator Storage: Store the filled cups in an airtight container in the refrigerator for up to 2 days. The phyllo cups will soften over time, so they’re best eaten sooner rather than later.
Freezer Instructions: I don’t recommend freezing these, as the filling may become watery and the phyllo cups will lose their crispness. However, you can freeze the ricotta filling on its own. Just thaw it completely in the refrigerator before using. Make sure to use an airtight container, you can store the filling for up to 2 months.
Glaze Timing Advice: I recommend dusting with powdered sugar right before serving, as it can dissolve and disappear if you add it too far in advance.
Frequently Asked Questions
Final Thoughts
These Italian Mini Cannoli Cups are the perfect way to enjoy the classic flavors of cannoli without all the fuss. They’re easy to make, customizable, and always a crowd-pleaser. Seriously, every time I make these, they disappear in minutes. And honestly, that’s the best compliment a baker can get, right? Give them a try, and let me know what you think! If you like this recipe, you might also enjoy my other Italian-inspired desserts, like my biscotti!
Happy baking, and I can’t wait to hear how yours turn out! Don’t forget to leave a comment and rating below, and share your own variations – I’m always looking for new ideas!
Italian Mini Cannoli Cups
Ingredients
Main Ingredients
- 1 cup All-purpose flour
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 1 tablespoon Vegetable oil
- 1 tablespoon White wine vinegar
- 1 cup Ricotta cheese
- 1 cup Powdered sugar
- 1 cup Mini chocolate chips
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C).
- Combine flour, sugar, and salt. Cut in shortening until mixture resembles coarse crumbs.
- Add oil and vinegar; mix until dough forms a ball.
- Roll out dough and cut into circles. Bake until lightly golden.
- Mix ricotta cheese and powdered sugar. Fill baked shells with mixture and chocolate chips.
