Mini Cannoli Cups
Delightful mini cannoli cups filled with creamy ricotta and mascarpone cheese, topped with chocolate chips and pistachios.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 12 mini cannoli cups 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 package of mini phyllo cups
- 1 cup ricotta cheese
- 1 cup mascarpone cheese
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- Mini chocolate chips for garnish
- Chopped pistachios for garnish
Instructions
- Combine the ricotta cheese, mascarpone cheese, powdered sugar, vanilla extract, and cinnamon in a mixing bowl. Mix until smooth and creamy.
- Fill each mini phyllo cup with the creamy filling, being generous to make them decadent.
- Garnish each mini cannoli cup with mini chocolate chips and a sprinkle of chopped pistachios for a pop of color.
- Serve immediately or chill in the refrigerator until ready to serve.
Notes
Make the filling a few hours in advance for the best flavor. Store leftovers in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 mini cannoli cup
- Calories: 120
- Sugar: 5g
- Sodium: 75mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 20mg
Find it online: https://doughgirlbylea.com/mini-cannoli-cups/