I have a fun recipe to share today! It’s a spin on cannoli, the classic Italian dessert. These cannoli bites are made with mini phyllo dough cups and filled with a classic cannoli filling: ricotta, chocolate chips, and powdered sugar.

I think they make an exciting dessert to bring to any gathering because they’re so cute and bite-sized! They can be pulled together really quickly and require minimal baking time, too.

The recipe begins with mini phyllo cups. I really like the Athens brand. They hold up well in the oven and when filled with the cannoli filling!

After baking the phyllo cups for a few minutes, they are cooled and filled with a combination of ricotta cheese, powdered sugar, vanilla extract, whipped topping, and mini chocolate chips. Everything is topped with a sprinkle of powdered sugar and a few more mini chocolate chips!

Mini Cannoli Bites

Ingredients
45 mini phyllo cups
11 ounces whole milk ricotta cheese
1/2 cup powdered sugar, plus a little more for sprinkling on finished recipe
1 teaspoon vanilla extract
4 ounces whipped topping, softened in refrigerator
1/2 cup mini chocolate chips, plus a handful for topping finished recipe

Directions
1. Bake phyllo shells according to package instructions and cool. I used this brand and baked them on a parchment-lined cookie sheet for five minutes at 350 degrees.
2. In a large bowl, combine ricotta, powdered sugar, and vanilla extract. Using a hand or stand mixer, mix until smooth.
3. Add the whipped topping and beat until smooth.
4. Fold in the mini chocolate chips and refrigerate for one hour, or until chilled.
5. Add filling mixture to a Ziplock bag or pastry bag and snip a small corner off with scissors.
6. Pipe filling into phyllo shells.
7. Sprinkle additional chocolate chips and powdered sugar on the shells. These are best enjoyed immediately, but leftovers can be refrigerated for a few days. Enjoy!