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Mini Cannoli Cream Pastry Cups Recipe

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4 from 58 reviews

Mini Cannoli Cream Pastry Cups are delightful bite-sized treats that capture the classic flavors of a traditional Italian cannoli. Featuring a smooth and creamy ricotta and goat cheese filling lightly sweetened and spiced with cinnamon and vanilla, these mini cups are nestled in crisp phyllo baskets and topped with mini chocolate chips. Perfect for parties, gatherings, or sharing with loved ones, they offer an elegant yet easy-to-make dessert!

  • Total Time: 15 minutes
  • Yield: 45 mini cannoli cups

Ingredients

Filling

  • 15 ounces ricotta cheese
  • 4 ounces goat cheese
  • 1 cup powdered sugar
  • ½ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract

Assembly

  • 45 phyllo baskets
  • ¼ cup mini chocolate chips

Instructions

  1. Combine Cheeses: In a large mixing bowl or the bowl of a stand mixer, add the ricotta cheese and goat cheese to start building the creamy base for your cannoli filling.
  2. Whip the Mixture: Using a stand mixer or an electric hand mixer, whip the ricotta and goat cheese together until smooth and evenly combined, creating a light and fluffy texture.
  3. Add Sweeteners and Flavorings: Incorporate the powdered sugar, ground cinnamon, and vanilla extract into the cheese mixture. Continue mixing until the filling is smooth, creamy, and well blended with the aromatics.
  4. Prepare for Piping: Transfer the sweet ricotta filling into a large Ziplock bag. Cut a small hole in one corner of the bag to create a makeshift piping bag for easy and precise filling of the phyllo baskets.
  5. Fill Phyllo Baskets: Pipe the creamy filling carefully into each phyllo basket, filling them to the top but without overfilling to avoid spilling.
  6. Add Chocolate Chip Topping: Sprinkle mini chocolate chips on top of the filled baskets to add a delightful chocolate crunch and enhance the classic cannoli flavor.

Notes

  • Do NOT use "stand and fill" Ziplock bags for piping as their folded bottoms interfere with making a clean hole and smooth piping.
  • The cannoli filling can be made up to 3-4 days in advance and stored in the refrigerator, but it is best to pipe the filling into the phyllo shells just before serving to keep the baskets crisp.
  • If using frozen phyllo shells, thaw at room temperature for about 15 minutes before filling. For a warm, crisp shell, optionally heat on a baking sheet in a 350°F oven for 3-5 minutes.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Italian

Find it online: https://recipesvibe.com/mini-cannoli-cream-pastry-cups-recipe/