Mini Cannoli Tarts

mini cannoli topped with chocolate chips and pistachios on a white platter.

5 from 1 vote

Mini Cannoli Cups are adorable little desserts with creamy homemade cannoli filling in mini phyllo pastry cups. A delicious sweet treat for parties and holiday entertaining.

Prep Time10

Cook Time5

Total Time15

Course: Breakfast, Dessert

Cuisine: American

Servings:

Calories: 82kcal

Author: Cara Lanz

Ingredients

30 phyllo shells
16 ounces whole milk ricotta, strained (see notes)
⅔ cup powdered sugar
¼ teaspoon cinnamon
½ teaspoon vanilla extract
⅛ teaspoon almond extract
½ cup heavy cream
¼ cup mini chocolate chips, optional

Toppings

2 tablespoons mini chocolate chips
2 tablespoons chopped pistachios

Instructions

Mix ricotta in a large mixing bowl until smooth. Add powdered sugar, cinnamon, vanilla, and almond extract and mix until combined. Set aside.
In a separate bowl, use a whisk or electric mixer to whip the cream to stiff peaks -- peaks are firm and hold their shape.
Gently fold the whipped cream into the ricotta mixture with a spatula. If desired, fold in mini chocolate chips. Cover and chill filling for at least one hour, up to one day ahead of time.
Bake phyllo shells at 350 for 3-5 minutes until crisp. Place on a baking rack to cool.
Spoon or pipe the cannoli filling into the tart shells. Top with mini chocolate chips and pistachios, if desired. Serve within 1-2 hours of filling.

Notes

VERY IMPORTANT: Strain the ricotta for 4-24 hours in a fine mesh strainer lined with paper towels or cheesecloth.
For quicker, fluffier whipped cream, chill a glass or metal bowl in the refrigerator for 30 minutes or freezer for 15 minutes before whipping the cream.
To keep the phyllo shells from getting soggy, serve them as soon as possible after filling them.
To make ahead, prepare the filling a day ahead of time. Cover and store in the refrigerator until you're ready to bake and fill the shells.
If you have leftover cannoli filling, enjoy it as a sweet dip for fruit, pretzels, or graham crackers, as a topping for pancakes, or layered with fruit for a mini trifle.

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