Mini Cannolis Recipe

This dessert is perfect for a small after dinner treat, especially with Italian food! And the best part? Each cup is only 63 calories! Woo hoo! This recipe was inspired by  Emily Bites who obviously has amazing taste in desserts.  I love quick and easy recipes like this. This mini cannolis recipe is so perfect for when you have a lot of preparing to do for dinner and don’t feel like making a complicated dessert recipe. While I did not make this one I have made it since then and it is such an easy recipe. Plus who doesn’t love a cheap dessert recipe? I already had most of the ingredients in my fridge. You can PIN THIS POST FOR LATER! 

INGREDIENTS

Frozen Mini Phyllo Shells (Or you can use baked Wonton Wrappers)
2 oz Mascarpone cheese (You can also use Cornstarch, ¼ cup and 1⅓ cup Milk instead – mixed well)
⅔ cup Ricotta cheese (15 oz size)
3 Tablespoon powdered sugar (any brand will work)
½ teaspoon vanilla
¼ teaspoon cinnamon
½ cup mini chocolate chips, divided (you will need some for the topping)

DIRECTIONS

Thaw out your phyllo shells on the counter for about 10 minutes. You don’t want your shells to be frozen!
Combine your Marscapone, Ricotta, Powdered Sugar, Vanilla, and Cinnamon with a mixer in a medium sized bowl. Then using a spoon, put in about HALF of your mini Chocolate Chips to mixture.
Spoon your filling in each of your phyllo shells (this mixture will fill up to 15), and then sprinkle with remaining chocolate chips. And then enjoy!

Print Recipe

5 from 2 votes

Mini Cannolis Recipe

Prep Time20 minutes mins

Total Time20 minutes mins

Author: Generations of Savings

Ingredients

• Frozen Mini Phyllo Shells Or you can use baked Wonton Wrappers
• 2 oz Mascarpone cheese You can also use Cornstarch, ¼ cup and 1⅓ cup Milk instead - mixed well
• ⅔ cup Ricotta cheese 15 oz size
• 3 Tablespoon powdered sugar any brand will work
• ½ teaspoon vanilla
• ¼ teaspoon cinnamon
• ½ cup mini chocolate chips divided (you will need some for the topping)

Instructions

• Thaw out your phyllo shells on the counter for about 10 minutes. You don't want your shells to be frozen!
• Combine your Marscapone, Ricotta, Powdered Sugar, Vanilla, and Cinnamon with a mixer in a medium sized bowl. Then using a spoon, put in about HALF of your mini Chocolate Chips to mixture.
• Spoon your filling in each of your phyllo shells (this mixture will fill up to 15), and then sprinkle with remaining chocolate chips. And then enjoy!

Author: Kat

Kat is a married mom of three kids aged 19, 11, and 8 that lives close to Birmingham, AL. She loves cats, books, cooking, hockey, and watching movies. She is an admitted nerd, comic book lover, action figure & barbie doll collector, blackjack dealer, beginner croupier, and all around queen of the dorks. You can reach her at [email protected] to talk about product reviews, press trips, sponsorships, or brand messaging. View all posts by Kat