Mini Cannoli Cups Delight are a fun, bite-sized take on the classic Italian pastry that everyone loves. These little cups are not just adorable; they are packed with creamy, luscious filling and a hint of zesty orange that will make your taste buds sing. With years of baking experience, I’ve crafted this recipe to be perfectly delicious and easy for home cooks of all levels.
Why Make This Recipe
- Irresistible Taste: The combination of ricotta cheese, mascarpone, and a touch of citrus creates a rich yet refreshing flavor profile that keeps everyone coming back for more.
- Quick to Prepare: This recipe is perfect for those busy weeknights or last-minute gatherings, taking only about 30 minutes to whip up.
- Great for Any Occasion: Whether it’s a birthday party, holiday celebration, or casual get-together, these mini cannoli cups are sure to impress your guests.
- Customizable: With a few tweaks, you can easily modify the filling or garnish to suit any palate or dietary need.
- Personal Touch: I love this recipe because it brings a little taste of Italy to my kitchen without the need for pastry-making skills!
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Servings: 12 mini cups
- Difficulty Level: Easy
- Cooking Method: Baking and mixing
This recipe involves baking crispy phyllo dough cups and whipping up a creamy filling, resulting in a delightful treat that captures the essence of traditional cannoli.
My Experience Making This Recipe
When I first tried making mini cannoli cups, I underestimated how quickly phyllo dough could turn golden and crispy. One batch turned a little too brown, but I learned quickly to keep a close eye while baking. After a couple of tries, I nailed the perfect golden color and filled them with a delicious mix that was a hit with my family!
How to Make Mini Cannoli Cups Delight
Making these mini cannoli cups is as straightforward as it is enjoyable. You’ll start by preheating your oven to 375°F (190°C) and preparing the phyllo dough. Layer several sheets together, cut them into squares, and then mold them into a muffin tin. Bake until they are crispy and slightly golden. Meanwhile, whip together ricotta and mascarpone cheese with powdered sugar, which creates that classic cannoli filling. Once the cups are cooled, fill them generously and dust with powdered sugar before serving.
Expert Tips for Success
- Use Fresh Ingredients: Opt for high-quality ricotta and mascarpone to ensure that your filling is rich and flavorful. Fresh ingredients make all the difference!
- Keep Phyllo Covered: Phyllo dough dries out quickly; keep it covered with a damp towel while you work to prevent it from becoming brittle.
- Don’t Overfill: When filling the cups, leave a little space at the top; the filling can settle and may overflow if packed too tightly.
- Chill for Flavor: Let the filled cannoli cups chill in the fridge for about 30 minutes before serving to allow the flavors to meld and enhance.
- Experiment with Spices: A pinch of cinnamon or a splash of vanilla extract in the filling can elevate the flavor profile even further.
How to Serve Mini Cannoli Cups Delight
Consider serving these mini cups on a white platter for a clean, elegant look. You can garnish them with mini chocolate chips, chopped pistachios, or even a drizzle of chocolate sauce. Pairing the cannoli cups with a scoop of gelato or fresh berries can add a refreshing contrast. They’re perfect alongside coffee or espresso for a delightful dessert after dinner.
Storage and Reheating Guide
To store, place the filled mini cannoli cups in an airtight container and refrigerate. They’re best enjoyed within 2 days but can last up to 5 days. If making ahead, assemble the cups but wait to fill them until just before serving to keep the phyllo crispy. Freezing the shells separately can extend their life; simply thaw and fill as needed. Avoid reheating the filled cups, as the cream will alter in texture.
Recipe Variations
- Gluten-Free: Use gluten-free phyllo dough or almond flour crusts for a gluten-free option.
- Vegan Adaptation: Substitute vegan cream cheese with a nut-based ricotta for a dairy-free version.
- Flavor Variations: Add chopped fruit, like strawberries or berries, to the filling to create a fruity twist.
- Chocolate Lovers: Blend in cocoa powder to the filling or dip the occasional cannoli cup rim in melted chocolate for an indulgent treat.
Nutritional Highlights
These mini cannoli cups contain beneficial dairy from the ricotta and mascarpone, providing a good source of calcium. They are best enjoyed as an occasional treat because of the sugar content. Each cup contains about 100 calories, making it a light dessert option.
Allergen Information: Contains dairy and gluten.
Troubleshooting Common Issues
- Phyllo Not Crispy: Ensure your oven is preheated properly and that you’re baking the cups long enough to achieve that perfect golden color.
- Filling Too Runny: If your filling appears too wet, drain the ricotta before mixing to remove excess moisture, or add more powdered sugar to thicken it.
- Shells Sticking: Lightly grease the muffin tins or use parchment liners to prevent the phyllo shells from sticking.
Frequently Asked Questions
-
Can I make these ahead of time?
Yes! You can prepare the shells in advance and fill them right before serving for the best texture. -
What other flavors can I use?
Feel free to experiment with different extracts like almond or orange for a unique flavor in the filling. -
Can I freeze the cannoli cups?
Yes, but it’s best to freeze the shells uncooked. Once baked, they can become soggy if frozen filled. -
What if I don’t have phyllo dough?
You can substitute with pre-made tart shells or even make a simple cookie crust for a different twist on this dessert.
With this guide, you’re well-equipped to create your own Mini Cannoli Cups Delight—enjoy every mouthful of this scrumptious dessert!
Mini Cannoli Cups Delight
- Total Time: 30 minutes
- Yield: 12 mini cups
- Diet: Vegetarian
Description
A fun, bite-sized take on the classic Italian cannoli, filled with creamy ricotta and mascarpone with a hint of zesty orange.
Ingredients
- Phyllo dough
- Ricotta cheese
- Mascarpone cheese
- Powdered sugar
- Zest of one orange
- Mini chocolate chips (for garnish)
- Chopped pistachios (for garnish)
- Chocolate sauce (for drizzle)
Instructions
- Preheat your oven to 375°F (190°C).
- Layer several sheets of phyllo dough, cut into squares, and mold them into a muffin tin.
- Bake until crispy and slightly golden.
- In a bowl, whip together ricotta, mascarpone, and powdered sugar until smooth.
- Once the cups are cooled, fill them generously with the ricotta mixture.
- Dust with powdered sugar before serving.
- Chill in the fridge for about 30 minutes to enhance flavors.
Notes
Store filled cannoli cups in an airtight container and enjoy within 2 days. Freeze shells uncooked for longer storage.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking and mixing
- Cuisine: Italian