Crisp, airy shells meet a creamy, cloud-like cannoli filling in these Phyllo Cup Cannoli Bites. They’re easy to assemble, big on texture, and perfect for parties, brunch boards, and last-minute dessert wins!
Table of Contents
What are Phyllo Cup Cannoli Bites?
These mini cannoli cups are a playful spin on classic Italian cannoli, swapping fried pastry shells for ready-made phyllo cups. The result is a lighter crunch that pairs beautifully with a smooth, creamy filling.
Instead of rolling and frying dough, the filling is whipped and spooned (or piped!) into crisp cups for a no-fuss dessert that still feels special. They’re made to shine on dessert tables and are especially handy when you want something impressive without spending a ton of time in the kitchen!
Ingredients You Need
- Mascarpone Cheese – We love using this ingredient because it brings a silky, rich texture that feels true to classic cannoli filling. Using mascarpone also helps the filling stay smooth and spreadable without tasting heavy. Pro-tip: Make sure it’s at room temperature so it mixes easily for a lump-free filling.
- Ricotta Cheese – This adds traditional cannoli flavor and a slightly fluffy structure to the filling. Draining off excess liquid keeps the mixture thick instead of loose.
- Powdered Sugar – This sweetener blends in seamlessly, giving the filling a smooth, melt-in-your-mouth finish. It also helps balance the richness of the cheeses without any graininess.
- Whipped Topping – We add this to lighten the filling and give it extra volume. It creates a soft, airy texture that pipes beautifully into the cups.
- Chocolate Chips – These add little pops of chocolate throughout the filling for contrast and texture. Mini chips work especially well, so every bite gets a hint of chocolate.
- Phyllo Cups – These crisp shells create the perfect crunchy base for the creamy filling. They’re sturdy enough to hold the mixture while staying light and flaky.
- Pistachios – We love using these for their nutty crunch and subtle savory note. They also add color and contrast that make each bite look as good as it tastes.
How to Make Phyllo Cup Cannoli Bites
- Ready the Cups. Bake the phyllo cups according to package directions and cool. Then, set them out on a serving platter so they’re ready to be filled and easy to handle. This makes assembly fast and keeps everything neat!
- Whip the Filling. Using a hand mixer or stand mixer, blend the cheeses, powdered sugar, and vanilla until smooth and just combined, then gently mix in the whipped topping until the texture is light and creamy. Stir in the chocolate chips and chill briefly so the filling firms up slightly.
- Assemble and Finish. Spoon or pipe the filling into each phyllo cup, smoothing the tops as needed. Sprinkle the tops with chopped pistachios and serve right away or shortly after assembling. Tip: Don’t have a piping bag? Simply fill a resealable plastic bag with the filling. Then, snip the tip off, and pipe with it!
Variations
- Chocolate – Add in extra dark or semi-sweet chips and finish with a light cocoa dusting for even more chocolate flavor.
- Citrus – Add a little orange or lemon zest to the filling for a bright, aromatic lift!
- Powdered Sugar – If you don’t have powdered sugar handy, you can pour granulated sugar in a blender and process it until it has a fine texture. Powdered coconut sugar or powdered monk fruit can work as well — check the packages for substitution ratios.
- Espresso – A pinch of espresso powder adds subtle coffee notes that pair perfectly with chocolate.
- Nut-Free – Skip the pistachios and top with chocolate curls or shaved white chocolate instead.
- Dairy-Free – Use dairy-free ricotta and mascarpone as well as whipped topping alternatives to create a plant-based filling.
- Holiday Style – Garnish with crushed peppermint or festive sprinkles for seasonal flair.
- Extra Crunch – Sprinkle toasted coconut or crushed biscotti over the tops for added texture.
Can I Store Leftovers?
Once assembled, the phyllo cups will slowly soften as they sit, so these are best enjoyed soon after filling for maximum crunch.
You can assemble the bits and refrigerate them for up to 24 hours, though the shells will lose some of their crispness over time. For make-ahead success, store the filling separately in the refrigerator for up to 3 days and fill the cups just before serving.
Freezing assembled phyllo cup cannoli bites isn’t recommended, but the filling alone can be frozen for up to 1 month. Thaw it in the refrigerator, re-whip if needed, and assemble fresh cups when you’re ready to serve!
Cannoli Bites Common Questions
Filling them close to serving time is key, and making sure the filling is thick—not loose—helps protect the crunch. If you have time for an extra step, try melting chocolate and brushing it on the inside of the cups to create a barrier between the cheese mixture and the cup.
You can use all mascarpone for a richer filling, though mixing it with ricotta gives a more classic cannoli flavor and lighter texture.
Yes, they’re fully baked and ready to use, which makes this dessert quick to assemble. We like to pop them in the oven to crisp them up, though.
Chopped nuts, mini chocolate chips, citrus zest, or a light dusting of powdered sugar all work beautifully!
More Crowd-Pleasing Dessert Recipes
If you’re loving these bites, there’s plenty more crowd-pleasing inspiration waiting for you! These recipes are perfect for dessert boards, holiday spreads, or anytime you want something easy and fun.
Phyllo Cup Cannoli Bites Recipe
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Ingredients
- 20-24 phyllo cups
- 4 ounces mascarpone cheese room temperature
- 7 ounces whole milk ricotta cheese
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 4 ounces whipped topping softened in refrigerator
- 1/2 cup mini chocolate chips
- 1/2 cup pistachios chopped
Instructions
- Bake phyllo cups according to package instructions. Set aside to cool.20-24 phyllo cups
- In a large bowl, add the mascarpone, ricotta, powdered sugar, and vanilla. Use a hand mixer or stand mixer to beat until smooth.4 ounces mascarpone cheese, 7 ounces whole milk ricotta cheese, 1/2 cup powdered sugar, 1 teaspoon vanilla extract
- Add the whipped topping, and beat again until just combined.4 ounces whipped topping
- Fold in the chocolate chips.1/2 cup mini chocolate chips
- Refrigerate 1-2 hours or until chilled and set.
- Fill the phyllo cups with the ricotta mixture.
- Sprinkle pistachios on top, and enjoy!1/2 cup pistachios
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This sounds so very good. What type of whipped topping do you use?
Hi Joannie,
Great question! We use whipped topping that you can find in the frozen section. Just thaw it so it’s softened, and mix it in!
xo,
Alia & Radwa
Will be adding these to my cookie tray! How long will the filling hold in the fridge?
delicious! I added the pistachio topping and my husband loved them. Quick question…did you use milk chocolate chips or semi-sweet?
Thank you, Joy! We typically use milk chocolate. 😊
Xo,
Alia & Radwa
Can I make fresh whipped cream and usethat instead of whipped topping?
You can try it, but it might not hold up to the whipping. We would love to know how it goes if you try it out!
Xo,
Alia & Radwa
I made these for a dinner party and they were a big hit; everyone loved them! They were so easy to put together and so tasty. I followed the suggestion of straining the ricotta and the consistency was perfect. Thanks for a great recipe that I will be making on repeat!
Thank you! We’re so glad you enjoyed it, Jackie! 😊
Xo,
Alia & Radwa
I love the recipe the only thing I want to add is for best results is to use cheese cloth to strain the ricotta cheese for couple hours or overnight to remove excess water
That’s a great idea, Renata! Thank you for sharing!
Xo,
Alia & Radwa