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Photo Credit: Elizabeth Newman

Cannoli Cups

by Giadzy
Prep Time
20 minutes
Cook Time
10 minutes
20 cups
Photo Credit: Elizabeth Newman

Cannoli Cups

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All the joy and flavor of a cannoli, in a deliciously flaky little cup that’s easy to whip up at home! Cannoli are traditionally eaten during Christmastime in Sicily, but making the shells from scratch is quite a production. Phyllo dough in a mini muffin tin is an easy shortcut to whipping up a batch of cannoli treats in under an hour. Top these with extra mini chocolate chips, chopped pistachios, or our favorite: Amarena cherries.

Cannoli Cups

Cannoli Cups

Rated 5.0 stars by 1 users



Prep Time

20 minutes

Cook Time

10 minutes




    For The Phyllo Cups:

  • 4 13”x18” sheets of phyllo dough
  • ¼ cup (half stick) butter, melted and cooled slightly
  • For The Cannoli Filling:

  • 1 cup whole milk ricotta cheese
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • 2 tablespoons mini chocolate chips, plus extra for sprinkling
  • Amarena cherries, for garnish


  1. Preheat the oven to 350 degrees F.

  2. Lay out a sheet of phyllo dough. Lightly brush one sheet of phyllo dough with some of the melted butter or coat it with cooking spray. Place another sheet on top, and repeat until you have 4 layers. Use a sharp knife or a pizza cutter to cut the layered phyllo into approximately 3-inch squares. Gently press each square into a mini muffin tin to form small cups.
  3. Bake for about 10 to 12 minutes or until the cups are golden brown and crisp. Keep an eye on them as baking time may vary depending on your oven. Once done, remove from the oven and let them cool completely in the pan before transferring to a wire rack or plate.
  4. For the filling, in a mixing bowl, combine the drained ricotta cheese, powdered sugar, and vanilla extract. Mix until well combined and smooth. Fold in the mini chocolate chips, if using.
  5. Once the phyllo cups are cooled, fill each cup with the prepared cannoli filling using a spoon or a piping bag. Top each cup with an Amarena cherry for garnish.Serve immediately or refrigerate for up to 4 hours until ready to serve.
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