Looking for an easy yet impressive dessert? Try these Mini Cannoli Cups! 🍫🍊 Perfect for any
Sweet Mini Cannoli Pastry Cups
Ingredients:
1 package (15 sheets) phyllo dough, thawed
1/2 cup melted butter
1 cup ricotta cheese
1/2 cup mascarpone cheese
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1/4 cup mini chocolate chips
Zest of 1 orange
Powdered sugar for dusting
Pistachios, crushed (optional)
Directions:
Preheat oven to 350°F (175°C). Grease a mini muffin tin with butter.
Cut phyllo dough into 3×3-inch squares. Layer 3-4 squares together, brushing each layer with melted butter.
Press the layered phyllo squares into the mini muffin tin, creating little cups. Bake for 10-12 minutes, or until golden and crispy. Set aside to cool.
In a bowl, mix ricotta, mascarpone, powdered sugar, and vanilla extract until smooth. Fold in mini chocolate chips and orange zest.
Spoon the ricotta mixture into the cooled phyllo cups.
Garnish with a light dusting of powdered sugar and crushed pistachios, if desired.
Serve immediately for the best texture and flavor.
Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes
Kcal: 110 kcal | Servings: 24 mini cups
