Mini Cannoli Cups offer a delightful and accessible way to enjoy the classic Italian dessert, perfect for parties, holidays, or just a sweet treat without the fuss of traditional cannoli tubes. These charming, bite-sized wonders bring all the beloved flavors and textures of authentic cannoli into an easy-to-prepare recipe, making them ideal for any home baker.
Key Ingredients for Mini Cannoli Cups
- 1 package (15 count) mini phyllo shells, thawed
- 8 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- 1/2 cup mascarpone cheese (optional, for extra richness)
- 1/2 cup mini chocolate chips, plus extra for garnish
- Optional toppings: chopped pistachios, maraschino cherries, powdered sugar for dusting
How to Make Mini Cannoli Cups
Whip up these delightful Mini Cannoli Cups with ease for a dessert that’s as beautiful as it is delicious. This recipe prioritizes simplicity, allowing you to create a satisfying treat with a rich, creamy filling and a hint of spice in under 30 minutes. Get ready to impress with these no-bake, crowd-pleasing wonders!
Step-by-Step Instructions
- Prepare the Filling Base: In a medium bowl, combine the softened cream cheese, powdered sugar, vanilla extract, ground cinnamon, and pinch of salt.
- Whip Until Smooth: Using an electric mixer or a whisk, beat the ingredients together until the mixture is smooth, creamy, and well combined. Scrape down the sides of the bowl as needed to ensure everything is incorporated.
- Add Mascarpone (Optional): If you're using mascarpone cheese for an even richer, more authentic cannoli flavor, gently fold it into the cream cheese mixture until just combined. Be careful not to overmix, as mascarpone can become grainy if overworked.
- Stir in Chocolate Chips: Gently fold in the 1/2 cup of mini chocolate chips into the cream cheese mixture. Reserve a few for garnish if you like.
- Assemble the Shells: Arrange the thawed mini phyllo shells on a serving platter.
- Fill the Shells: Spoon or pipe the cream cheese filling into each phyllo shell. Fill them generously, creating a slight mound on top.
- Garnish Your Cups: Sprinkle the tops of the filled Mini Cannoli Cups with extra mini chocolate chips. You can also add chopped pistachios for a vibrant green hue and nutty crunch, or a small piece of maraschino cherry for a pop of color and sweetness.
- Final Touch (Optional): For an extra elegant finish, lightly dust the Mini Cannoli Cups with powdered sugar just before serving.
Why You’ll Love This Mini Cannoli Cups
You’ll adore these Mini Cannoli Cups because they capture the essence of a beloved Italian pastry in a blissfully easy, bite-sized form. The star here is the luxuriously creamy, subtly spiced filling nestled within crisp, flaky phyllo, offering a delightful textural contrast that’s utterly addictive. Plus, making these at home is incredibly budget-friendly compared to buying pre-made cannoli, allowing you to serve a show-stopping dessert without breaking the bank.
Unlike traditional cannoli, which can be time-consuming and messy to assemble, these cups are a breeze, needing no special equipment or frying. The delightful combination of sweet cream cheese, hints of cinnamon, and bursts of chocolate chips makes them irresistible, akin to a mini cheesecake meets a classic cannoli dream. Don't just take our word for it; whip up a batch of these Mini Cannoli Cups and taste the magic for yourself!
Storing and Reheating Tips
These Mini Cannoli Cups are best enjoyed fresh, as the phyllo shells can soften over time.
- Refrigeration: Store any leftover filled Mini Cannoli Cups in an airtight container in the refrigerator for up to 2 days. It’s best to keep them in a single layer to prevent them from sticking together.
- Freezing: While not ideal for the phyllo shells, you can freeze the cannoli filling separately. Place the filling in an airtight container and freeze for up to 1 month. Thaw in the refrigerator and then use to fill fresh phyllo shells.
- Serving: If you've stored them in the refrigerator, allow them to sit at room temperature for about 10-15 minutes before serving to take the chill off the filling.
Final Thoughts
These Mini Cannoli Cups are a delightful shortcut to a classic dessert, offering an easy, delicious, and visually appealing treat. Give them a try for your next gathering – they’re sure to be a hit!
Mini Cannoli Cups
Ingredients
Equipment
Method
- In a medium bowl, combine the softened cream cheese, powdered sugar, vanilla extract, ground cinnamon, and pinch of salt.8 ounces Cream cheese, 1/4 cup Powdered sugar, 1 teaspoon Vanilla extract, 1/4 teaspoon Ground cinnamon, Pinch Salt
- Using an electric mixer or a whisk, beat the ingredients together until the mixture is smooth, creamy, and well combined. Scrape down the sides of the bowl as needed to ensure everything is incorporated.
- If you’re using mascarpone cheese for an even richer, more authentic cannoli flavor, gently fold it into the cream cheese mixture until just combined. Be careful not to overmix, as mascarpone can become grainy if overworked.1/2 cup Mascarpone cheese
- Gently fold in the 1/2 cup of mini chocolate chips into the cream cheese mixture. Reserve a few for garnish if you like.1/2 cup Mini chocolate chips
- Arrange the thawed mini phyllo shells on a serving platter.1 package (15 count) Mini phyllo shells
- Spoon or pipe the cream cheese filling into each phyllo shell. Fill them generously, creating a slight mound on top.
- Sprinkle the tops of the filled Mini Cannoli Cups with extra mini chocolate chips. You can also add chopped pistachios for a vibrant green hue and nutty crunch, or a small piece of maraschino cherry for a pop of color and sweetness.1/2 cup Mini chocolate chips, Chopped pistachios, Maraschino cherries
- For an extra elegant finish, lightly dust the Mini Cannoli Cups with powdered sugar just before serving.Powdered sugar