These Phyllo Cup Cannoli Bites are like tiny parcels of happiness! We fill delicate, crispy phyllo cups to the brim with a luscious, sweet cannoli dip for a handheld dessert that’s absolutely irresistible. They’re the ultimate bite-sized treat, ideal for any festive occasion, whether it’s a holiday gathering or just a casual afternoon snack.
Table of Contents
Why You’ll Love These Phyllo Cup Cannoli Bites
- Phyllo cups are pre-made and bake in minutes.
- One batch makes 20-24 cannoli bites, meaning it’s perfect for feeding a crowd.
- They feature all the taste and texture of traditional cannolis with half the work.
- These treats are budget-friendly and fun to make!
Ingredients You’ll Need
Cannoli bites feature complex flavors using simple ingredients. Here’s everything you’ll need:
- Mascarpone Cheese – We highly recommend using mascarpone as it creates a more authentic flavor, but cream cheese would work as well.
- Ricotta Cheese – For the richest taste, we suggest opting for whole milk ricotta, and be sure to drain off any excess liquid!
- Powdered Sugar – This melts into the cannoli mixture, creating a smooth texture and sweet taste.
- Whipped Topping – Used to add extra volume to the filling, making it super fluffy and creamy.
- Chocolate Chips – We prefer to use mini chocolate chips to guarantee there’s a hint of chocolate in every bite, but regular sizes would work, too.
- Phyllo Cups – Find these in the refrigerated section of your local grocery store.
- Pistachios – These add irresistible crunch!
How to Make the Best Cannoli Bites
These look fancy, but they’re unbelievably easy to make when you follow the simple steps below!
- Prepare Phyllo. Bake your phyllo cups according to the package instructions.
- Make the Filling. Combine the mascarpone, ricotta, powdered sugar, and vanilla in a bowl, and use a hand or stand mixer to beat until it is just combined. Add the whipped topping, and beat again just until it is combined. Then, fold in the chocolate chips, and refrigerate the mixture.
- Fill the Cups. Spoon each phyllo cup with the cannoli dip mixture. Then, sprinkle the pistachios on top, and enjoy!
Flavor Variations
Feel free to experiment with these cannoli bites using different flavors and ingredients to make them your own! For instance, some of our favorite variations include:
- Adding unsweetened cocoa powder to the cannoli filling.
- Using dark chocolate or white chocolate chips.
- Dipping the phyllo cups in chocolate.
- Dunking the phyllo cups in chocolate and adding sprinkles to the rim.
Cannoli Bites Common Questions
Phyllo Cup Cannoli Bites are dramatically simpler to prepare than traditional cannoli since you skip the most challenging parts! Using pre-made phyllo cups eliminates the need to make dough from scratch, roll it paper-thin, form tubes, and deep-fry them – cutting your prep time down to just baking the cups and mixing the filling.
Phyllo cups should be filled with cannoli cream no more than 1-2 hours before serving to maintain their crispy texture! If you fill them too far ahead, moisture from the cream will gradually soften the delicate phyllo shells, resulting in a less satisfying texture contrast between crunchy and creamy.
The main difference is in the shell – phyllo cup cannoli bites use flaky, layered phyllo pastry instead of the traditional fried tube-shaped shell! The filling remains similar, though it’s often slightly softer in phyllo cup versions to make it easier to eat in one bite without squeezing out the sides.
You can create homemade phyllo cups by layering sheets of phyllo dough, brushing each layer with butter, cutting into squares, and pressing into mini muffin tins! This method gives you more control over the size and thickness, though it’s a lot more labor-intensive than using the convenient pre-made options.
More Crowd-Pleasing Dessert Recipes
Searching for more simple but super tasty treats? Try out some of our other favorites below!
- Baklava Puff Pastry Cinnamon Rolls
- Reese’s Peanut Butter Cup Cookies
- Atayef with Whipped Cream and Pistachios
- Zeppole Recipe (Easy Italian Donuts)
Phyllo Cup Cannoli Bites Recipe
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
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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