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Mini Cannoli Cups, No Tubes Required

Crisp little pastry cups filled with sweet ricotta and chocolate chips, with none of the work that actual cannoli involve. These are the dessert I make when I want something that feels Italian and festive but I have no interest in frying anything.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 8 mini phyllo or wonton wrappers
  • 1 cup ricotta cheese well-drained
  • 1/4 cup powdered sugar
  • 1/4 cup mini chocolate chips
  • 1 tsp vanilla extract
  • 1/4 tsp ground cinnamon
  • 1 tbsp melted butter
  • Powdered sugar for dusting optional

Method
 

  1. Preheat oven to 350°F (175°C). Brush each wrapper with melted butter and press into a mini muffin tin.
  2. Bake wrappers 8–10 minutes until golden and crisp. Cool fully in pan.
  3. Stir ricotta, powdered sugar, vanilla, and cinnamon until smooth. Fold in chocolate chips.
  4. Spoon ricotta mix into cooled cups. Dust with powdered sugar if desired. Chill 20 minutes before serving.