As a kid, cannoli were not a favorite; in fact, I really did not like them. The ricotta? Probably. It’s gritty, and chalky, and I could not understand why everyone went ga-ga over cannoli. I liked the shell, it was the best part! I’d push the filling out and eat the shell. The cannoli maker(s) were not amused. Anyway, years passed before cannoli returned to on my radar. The husband is a big cannoli fan – he even eats the ricotta filled traditional. Well, I love my husband, but if were going to make cannoli, they had to be something that I’d eat, too. So, the great cannoli filling trials began. Finally, after many attempts, I arrived at a delicious filling that I like, too. You can definitely use this filling with the traditional cannoli shell, but I actually prefer the phyllo shells. These are great for the summer, as you don’t have to turn on the oven, yet the results are stunning and delicious. So, give them a whirl, and if you are a fan of the traditional cannoli filling, I’d like to hear your thoughts on my version.
Cannoli Cups Printable recipe
16 ounce(s) of Philadelphia cream cheese, original
1/3 cup(s) of sour cream
1/4 cup(s) of whipping cream
1 cup(s) of powdered sugar
1 tsp. of vanilla
1 cup(s) of semi-sweet or dark chocolate chips
1 cup(s) of pistachios, finely chopped
2 packages mini phyllo shells
2 pastry bags, fitted with decorative tips
- Remove frozen mini phyllo shells from the freezer.
- Finely chop pistachios.
- Pour finely chopped pistachios onto a plate.
- Melt chocolate chips in 30 second increments, until chocolate is melted.
- Pour 1/2 of the melted chocolate onto a plate.
- Reserve remaining melted chocolate for filling.
- Remove mini phyllo shells from packages.
- Dip rim of phyllo shells, one by one, into melted chocolate.
- After dipping mini phyllo shell, roll edges in chopped pistachios.
- Place dipped shell onto a piece of parchment or wax paper and allow chocolate to firm up.
- Repeat dipping and rolling remaining shells.
- Place cream cheese, sour cream, whipping cream, powdered sugar, and vanilla in a large bowl.
- Using a mixer, beat until mixture is fluffy.
- Place half of mixture into a pastry bag fitted with a decorative tip.
- Add reserved melted chocolate to remaing mixture.
- Mix well, until chocolate is incorporated.
- Place chocolate mixture into a pastry bag fitted with a decorative tip.
- Pipe filling into prepared mini phyllo shells.
- If desired, sprinkle filled phyllo cups with remaining chopped pistachio nuts.