Ingredients
1 package mini phyllo shells (15 count)
1 cup whole milk ricotta cheese
1/2 cup powdered sugar (confectioners’ sugar)
1/4 cup mascarpone cheese
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Zest of 1/2 orange (optional)
Garnish options (mini chocolate chips, chopped pistachios, dried cherries/apricots, or maraschino cherries)
Instructions
Preheat oven to 350°F (175°C) if baking phyllo shells from frozen
Ensure thawed phyllo shells are at room temperature
Completely drain ricotta overnight if not already specified
In a mixing bowl blend ricotta, powdered sugar, mascarpone, vanilla extract, and cinnamon until smooth
Fold in orange zest if using
Spoon the filling into each shell using a small offset spatula
Top with chosen garnishes during or after assembly
Serve immediately or refrigerate until ready to serve
Notes
Always drain ricotta overnight for optimal texture
Mascarpone can be substituted with softened cream cheese
Use fresh zest for brightly flavored filling
Refrigerate leftovers in airtight container up to 2 days
Best served within 2-3 hours to maintain shell crispiness
- Prep Time: 10
- Cook Time: 5
- Category: Halal Dessert Recipes
- Method: Assembling
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cannoli cup
- Calories: 120
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 20mg