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