Name: Sweet Italian Breakfast Cannoli Cups Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 47 min
Yield: 15
Cuisine: Italian
Ingredients: 24 wonton wrappers (or 15 pre-made phyllo shells, or 1-2 refrigerated pie crusts); Cooking spray or melted butter; 1-2 Tbsp granulated sugar mixed with ½ tsp cinnamon (for dusting); 15 oz (about 425g) whole milk ricotta cheese, well-drained; 8 oz mascarpone cheese (or additional ricotta); ¾ cup powdered sugar (adjust to taste); 1 tsp vanilla extract; Zest of 1 orange (or lemon); Pinch of ground cinnamon; ½ cup mini semi-sweet chocolate chips; Optional: 2 Tbsp chopped pistachios for garnish; Powdered sugar for dusting

These adorable cannoli cups bring the beloved flavors of traditional Italian cannoli to your breakfast table in an easy, bite-sized form. Crispy pastry cups cradle a luscious, sweetened ricotta filling studded with mini chocolate chips and a hint of citrus, offering a delightful sweet start to the day without the hassle of frying shells.

Why You’ll Love This recipe

You’ll fall head over heels for this recipe because it captures all the indulgent magic of authentic cannoli—the creamy, dreamy filling bursting with vanilla, subtle cinnamon, and chocolate—but skips the tricky deep-frying and fragile tube-rolling of traditional shells.

Instead, we use simple store-bought wonton wrappers or phyllo cups (or easy baked pie crust cups) for a crispy contrast that bakes up golden and sturdy in minutes. It’s quick enough for busy mornings yet feels special and restaurant-worthy, making it ideal for weekend brunches, Valentine’s breakfast in bed, or impressing guests.

The filling is light yet rich, not overly heavy like some pastries, so it pairs beautifully with coffee or fresh fruit. Plus, it’s customizable, family-friendly, and delivers that “wow” factor with minimal effort—pure joy in every bite!

Yield: 15 cannoli cups

Sweet Italian Breakfast Cannoli Cups Recipe

Crispy baked cups filled with sweet ricotta cream, chocolate chips, and citrus—easy Italian breakfast bliss!

Prep Time 15 minutes

Cook Time 12 minutes

Additional Time 20 minutes

Total Time 47 minutes

Ingredients

For the cups:

24 wonton wrappers (or 15 pre-made phyllo shells, or 1-2 refrigerated pie crusts)
Cooking spray or melted butter
1-2 Tbsp granulated sugar mixed with ½ tsp cinnamon (for dusting)

For the sweet ricotta filling:

15 oz (about 425g) whole milk ricotta cheese, well-drained
8 oz mascarpone cheese (or additional ricotta)
¾ cup powdered sugar (adjust to taste)
1 tsp vanilla extract
Zest of 1 orange (or lemon)
Pinch of ground cinnamon
½ cup mini semi-sweet chocolate chips
Optional: 2 Tbsp chopped pistachios for garnish
Powdered sugar for dusting

Instructions

First, let's prep that ricotta for the silkiest filling! Place it in a fine mesh sieve or cheesecloth-lined colander over a bowl, and let it drain in the fridge for at least 1-2 hours (overnight is even better) to remove excess moisture—this is the secret to perfect cannoli texture.
Preheat your oven to 350°F (175°C). If using wonton wrappers, lightly spray a mini muffin tin with cooking spray. Gently press one wrapper into each cup, shaping it to form little bowls (fold edges slightly for charm). Brush lightly with melted butter or spray and sprinkle with cinnamon-sugar mix.
Bake the cups for 10-12 minutes until golden and crispy—keep an eye on them as they can brown quickly! Let them cool completely in the tin for about 10 minutes, then transfer to a wire rack. (Skip this if using pre-made phyllo shells.)
In a medium bowl, combine the drained ricotta and mascarpone—give them a good stir until smooth and creamy, like fluffy clouds!
Sift in the powdered sugar (no lumps allowed!), then add vanilla extract, orange zest, and a pinch of cinnamon. Mix everything together with love until it's velvety and well combined—taste and add more sugar if you like it sweeter.
Gently fold in most of the mini chocolate chips (save some for topping)—this adds those irresistible little bursts of chocolate in every bite.
Cover the filling and chill in the fridge for at least 20-30 minutes to let the flavors meld and firm up slightly—patience pays off here!
When ready to serve, grab a piping bag or zip-top bag (snip a small corner) and fill each cooled cup generously with the chilled cream—pile it high for that wow factor!
Sprinkle the tops with reserved chocolate chips, a few chopped pistachios if using, and a pretty dusting of powdered sugar for elegance.
Serve immediately with a hot cappuccino or fresh berries on the side—watch smiles spread as everyone enjoys this sweet Italian breakfast magic!

Notes

Drain ricotta thoroughly to prevent soggy cups. These are best fresh, but components store well separately. For kids, add extra chocolate chips; for adults, a hint of liqueur in the filling is divine.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 243Total Fat 13gSaturated Fat 8gUnsaturated Fat 5gCholesterol 36mgSodium 164mgCarbohydrates 26gFiber 1gSugar 17gProtein 5g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Strain your ricotta overnight in cheesecloth or a fine mesh sieve in the fridge for the thickest, non-runny filling—essential for that classic cannoli texture.
For extra-crispy cups, lightly spray wrappers with oil and dust with cinnamon-sugar before baking.
Fill the cups just before serving to keep them crisp; if prepping ahead, store components separately.
Use a piping bag (or zip-top bag with corner snipped) for neat, professional-looking filling.
Taste the filling and adjust sweetness or add a splash of orange liqueur for authentic Sicilian flair.
Bake in a mini muffin tin for uniform cups—press wrappers gently to form perfect shapes without tearing.

Ingredients Notes

Whole milk ricotta is the star here—its creamy richness and mild flavor mimic traditional cannoli far better than part-skim, which can turn watery. Drain it well to avoid a soggy filling. Mascarpone (optional but recommended) adds luxurious silkiness and tang; if unavailable, extra ricotta works but won’t be quite as decadent.

Powdered sugar dissolves smoothly for a velvety texture without grittiness—sift it to prevent lumps. Vanilla extract brings warmth, while a pinch of cinnamon nods to classic Sicilian recipes. Mini semi-sweet chocolate chips provide those signature chocolate bits without overwhelming the delicacy.

For shells, wonton wrappers are convenient and crisp up beautifully when baked; phyllo cups are even easier (no baking needed), or use pie crust dough for a buttery homemade touch. Fresh orange zest elevates everything with bright citrus notes that cut through the sweetness perfectly.

Variations and Substitutions

For a nutty twist, swap chocolate chips for chopped pistachios or toasted almonds, staying true to some regional Italian versions. Add orange or lemon zest for brighter flavor, or a dash of almond extract for a marzipan-like note.

Make it fruit-forward by folding in diced strawberries, raspberries, or candied orange peel. For a chocolate-lover’s version, mix in cocoa powder or use chocolate ricotta. Gluten-free? Use GF wonton wrappers or phyllo. Dairy-free ricotta alternatives (like almond-based) work, though texture may vary—add extra powdered sugar for sweetness.

Skip mascarpone and use all ricotta with a tablespoon of heavy cream for richness. For a boozy adult breakfast, stir in a teaspoon of rum or Marsala wine into the filling. Turn it savory-sweet by adding a sprinkle of sea salt or serving with espresso for contrast.

Storage Options

Store unfilled baked cups in an airtight container at room temperature for up to 3 days or freeze for 1 month—refresh in a 350°F oven for 3-4 minutes to crisp. Keep the filling refrigerated in a sealed container for up to 3 days; stir before using as it may firm up. Assemble just before eating for best texture. Filled cups soften quickly, so they’re best enjoyed the same day; leftovers can chill for up to 24 hours but expect softer shells.