Description
These Mini Cannoli Cups are a fun twist on the classic Italian dessert! Made with crispy baked wonton wrappers or pastry shells and filled with a creamy, sweet ricotta filling, they’re an easy and delicious bite-sized treat. Perfect for parties, holidays, or anytime you’re craving cannoli but don’t want the fuss of frying!
Ingredients
Units
Scale
For the Cups:
- 24 wonton wrappers (or mini phyllo shells)
- 2 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
For the Filling:
- 1 cup ricotta cheese (drained if watery)
- 1/2 cup mascarpone cheese (optional but adds richness)
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1/3 cup mini chocolate chips
For Garnish:
- Extra mini chocolate chips
- Powdered sugar, for dusting
- Chopped pistachios (optional)
Instructions
- Prepare the Cups:
- Preheat oven to 350°F (175°C).
- Lightly grease a mini muffin tin.
- Brush both sides of each wonton wrapper with melted butter and press into the muffin cups.
- Mix sugar and cinnamon together and sprinkle over the wrappers.
- Bake for 8-10 minutes, or until golden brown and crisp. Let cool completely.
- Make the Filling:
- In a mixing bowl, beat ricotta, mascarpone, powdered sugar, vanilla, and cinnamon until smooth.
- Fold in mini chocolate chips.
- Transfer to a piping bag (or a zip-top bag with the corner snipped off) and refrigerate for at least 30 minutes to firm up.
- Assemble the Cannoli Cups:
- Once the wonton cups are cooled, pipe the ricotta filling into each one.
- Garnish with extra chocolate chips, chopped pistachios, and a dusting of powdered sugar.
- Serve & Enjoy!
- These are best enjoyed fresh but can be stored in the refrigerator for a few hours before serving.
Notes
- Make Ahead: You can bake the wonton cups a day in advance and store them in an airtight container. Fill them just before serving to keep them crisp.
- No Wonton Wrappers? Use mini phyllo shells for a similar crispy texture.
- Draining Ricotta: If your ricotta is watery, place it in a cheesecloth-lined strainer and let it drain in the fridge for a few hours to prevent a runny filling.