No-Bake Mini Cannoli Cups

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No-Bake Mini Cannoli Cups

Ingredients
For the Filling:
• 1 cup ricotta cheese (well drained)
• 1 cup mascarpone cheese
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• ½ teaspoon orange zest (optional but recommended)
• ¼ cup mini chocolate chips

For the Cups:
• 1 package mini phyllo shells (about 30 shells)
—or mini tart shells or mini cookie cups

For Topping:
• Mini chocolate chips
• Crushed pistachios
• Powdered sugar

Instructions

1. Make the filling:
   In a bowl, mix ricotta, mascarpone, powdered sugar, vanilla, and orange zest until smooth and creamy.
2. Add chocolate chips:
   Fold the mini chocolate chips into the mixture.
3. Fill the cups:
   Pipe or spoon the cannoli cream into each mini phyllo cup.
4. Toppings:
   Add a few chocolate chips or chopped pistachios on top. Dust lightly with powdered sugar.
5. Chill:
   Refrigerate for at least 30 minutes before serving to help the cups set and the flavors blend.

Helpful Tips

• Drain ricotta overnight for the best texture.
• Assemble right before serving to keep shells crisp.
• Add cinnamon or a pinch of nutmeg for a warm flavor twist.
• For a colorful version, fold in chopped candied fruit.