Mini Cannoli Bites
These Mini Cannoli Bites are the perfect Easy Party Snacks with creamy ricotta filling and crispy phyllo shells. Ready in 30 minutes.
Equipment
- Hand mixer or stand mixer
- Piping bag or zip-top bag
- Baking sheet
- Fine mesh strainer
Ingredients
- 45 pieces mini phyllo cups thawed if frozen
- 11 ounces whole milk ricotta cheese well drained
- 1/2 cup powdered sugar plus extra for dusting
- 1 teaspoon pure vanilla extract
- 4 ounces whipped topping softened in refrigerator
- 1/2 cup mini chocolate chips plus more for garnish
- fresh mint leaves for optional decoration
Instructions
- Preheat oven to 350°F. Arrange mini phyllo cups on a baking sheet and toast for 5 minutes until crispy. Let cool completely.
- Drain ricotta cheese in a fine-mesh strainer over a bowl for at least 1 hour to remove excess liquid.
- In a large bowl, combine drained ricotta, powdered sugar, and vanilla extract. Beat with hand mixer until completely smooth, about 2 minutes.
- Fold in whipped topping until light and fluffy. Gently stir in mini chocolate chips.
- Transfer filling to piping bag or zip-top bag with corner snipped off. Pipe into cooled phyllo cups, filling just to the top.
- Garnish with extra chocolate chips and dust with powdered sugar. Serve immediately or refrigerate until ready to serve.
Notes
- Drain ricotta well to prevent watery filling
- Assemble within 4 hours of serving for best crispness
- Store shells and filling separately if making ahead
- Whole milk ricotta gives best texture