Cannoli Bites Phyllo Tart (Print Version)
Crispy phyllo tart bites with creamy ricotta, sweet orange zest, and a sprinkle of chocolate chips.
# Ingredients:
→ Tart Shells
01 -
24 frozen phyllo tart shells
02 -
2 tbsp granulated sugar
03 -
1/2 tsp ground cinnamon
04 -
2 tbsp unsalted butter, melted
→ Filling
05 -
1 (15-oz) container whole-milk ricotta, drained
06 -
3/4 cup (85 g) confectioners’ sugar, plus more for dusting
07 -
1 tsp finely grated orange zest
08 -
1 tsp pure vanilla extract
→ Toppings
09 -
Mini chocolate chips or chopped pistachios, for serving
# Steps:
01 -
Preheat oven to 425°. Arrange tart shells on a baking sheet. In a small bowl, combine granulated sugar and cinnamon. Brush shells with melted butter, then sprinkle with cinnamon sugar.
02 -
Bake shells until golden brown, about 8 minutes. Let cool.
03 -
In a medium bowl, whisk ricotta, confectioners’ sugar, orange zest, and vanilla until smooth and combined. Transfer to a zip-top plastic bag, seal bag, and refrigerate until ready to use.
04 -
Remove shells from pan and arrange on a platter. Snip off a small corner of the plastic bag and pipe filling into each shell.
05 -
Top filled shells with mini chocolate chips or chopped pistachios. Dust with confectioners’ sugar.
06 -
Filling can be made 2 days ahead. Keep refrigerated in the plastic bag until ready to use.
# Helpful Notes:
01 -
Refrigerating the filling helps improve its texture and makes piping easier.