Ingredients
Scale
For the Tarts:
- 30 phyllo shells: These pre-made shells are crisp and flaky, offering a convenient shortcut without compromising on quality.
- 16 ounces whole milk ricotta, strained: The foundation of a creamy cannoli filling. Straining ensures a thick, luxurious texture.
- ⅔ cup powdered sugar: Sweetens the filling without adding grittiness.
- ¼ teaspoon cinnamon: Adds a warm, aromatic spice that complements the ricotta.
- ½ teaspoon vanilla extract: Infuses the filling with a subtle sweetness.
- ⅛ teaspoon almond extract: Elevates the flavor with a nutty undertone.
- ½ cup heavy cream: Whipped to stiff peaks, it lightens the filling for an airy consistency.
- ¼ cup mini chocolate chips (optional): Add texture and bursts of chocolate flavor.
For the Toppings:
- 2 tablespoons mini chocolate chips: A classic cannoli garnish.
- 2 tablespoons chopped pistachios: Provide crunch, color, and a nutty flavor contrast.
Instructions
1. Prepare the Ricotta Filling
- Strain the ricotta using a cheesecloth or fine mesh sieve to remove excess moisture. This step is crucial for achieving a thick, creamy filling that holds its shape.
- In a large mixing bowl, beat the strained ricotta until smooth. Add powdered sugar, cinnamon, vanilla extract, and almond extract. Mix until fully combined and set aside.
2. Whip the Cream
- Using a whisk or electric mixer, beat the heavy cream to stiff peaks. This means the cream will hold its shape when lifted.
- Gently fold the whipped cream into the ricotta mixture with a spatula, ensuring you maintain the airy texture.
3. Optional Add-In: Mini Chocolate Chips
- For a classic cannoli experience, fold in ¼ cup of mini chocolate chips. These add a delightful burst of chocolate flavor in every bite.
4. Chill the Filling
- Cover the filling and refrigerate for at least one hour. This step allows the flavors to meld and the texture to firm up, making it easier to pipe or spoon into the shells.
5. Bake the Phyllo Shells
- Preheat your oven to 350°F (175°C).
- Arrange the phyllo shells on a baking sheet and bake for 3-5 minutes until they’re golden and crisp. Allow them to cool on a wire rack.
6. Assemble the Tarts
- Once the filling is chilled and the shells are cool, spoon or pipe the ricotta mixture into each shell. For a polished look, use a piping bag fitted with a star tip.
- Top with mini chocolate chips and chopped pistachios for added texture and visual appeal.
7. Serve and Enjoy
- Serve the tarts within 1-2 hours of filling to maintain the crispness of the phyllo shells.
Notes
1. Prepare the Ricotta Filling
- Strain the ricotta using a cheesecloth or fine mesh sieve to remove excess moisture. This step is crucial for achieving a thick, creamy filling that holds its shape.
- In a large mixing bowl, beat the strained ricotta until smooth. Add powdered sugar, cinnamon, vanilla extract, and almond extract. Mix until fully combined and set aside.
2. Whip the Cream
- Using a whisk or electric mixer, beat the heavy cream to stiff peaks. This means the cream will hold its shape when lifted.
- Gently fold the whipped cream into the ricotta mixture with a spatula, ensuring you maintain the airy texture.
3. Optional Add-In: Mini Chocolate Chips
- For a classic cannoli experience, fold in ¼ cup of mini chocolate chips. These add a delightful burst of chocolate flavor in every bite.
4. Chill the Filling
- Cover the filling and refrigerate for at least one hour. This step allows the flavors to meld and the texture to firm up, making it easier to pipe or spoon into the shells.
5. Bake the Phyllo Shells
- Preheat your oven to 350°F (175°C).
- Arrange the phyllo shells on a baking sheet and bake for 3-5 minutes until they’re golden and crisp. Allow them to cool on a wire rack.
6. Assemble the Tarts
- Once the filling is chilled and the shells are cool, spoon or pipe the ricotta mixture into each shell. For a polished look, use a piping bag fitted with a star tip.
- Top with mini chocolate chips and chopped pistachios for added texture and visual appeal.
7. Serve and Enjoy
- Serve the tarts within 1-2 hours of filling to maintain the crispness of the phyllo shells.
- Prep Time: 10 minutes
- Cook Time: 5 minutes