Raspberry & Pistachio Cannoli Cups

These mini filo cups filled with creamy raspberry ricotta and topped with crushed pistachios are an elegant, bite-sized dessert perfect for festive occasions or a light, refreshing finish to any meal.

Why You’ll Love This Recipe

Quick, colorful, and sophisticated—these no-bake mini desserts come together in just 20 minutes. The raspberry ricotta filling offers a light, creamy texture with a natural tang, while the crunchy pistachios and fresh fruit on top add contrast and elegance. Ideal for gatherings, teas, or elegant dinners.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the shells:

12 ready-made mini filo pastry cups

For the raspberry cream filling:

250 g ricotta cheese
100 g fresh raspberries (or thawed frozen raspberries)
2 Tbsp powdered sugar
½ tsp vanilla extract
1 Tbsp crème fraîche (optional, for added creaminess)

For garnish:

¼ cup pistachios, coarsely crushed
A few fresh raspberries, halved or whole

directions

1. Prepare the raspberry cream

In a food processor, blend ricotta and raspberries until smooth.
Add powdered sugar and vanilla extract, and blend again until fully incorporated.
If desired, mix in crème fraîche to soften the texture.
Chill the mixture for about 10 minutes to firm up before piping or spooning.

2. Fill the filo cups

Spoon or pipe the raspberry cream into each filo cup until nicely filled.

3. Garnish and serve

Sprinkle crushed pistachios over the top of each cup.
Add a fresh raspberry or a raspberry half for decoration.

Servings and timing

Yield: 12 mini cups
Prep time: 10 minutes
Chill time: ~10 minutes
Total time: 20 minutes

storage/reheating

Best served fresh, as the filo shells may soften if filled too far in advance.
You can prepare the filling in advance and store it refrigerated in an airtight container for up to 24 hours. Fill and garnish the cups just before serving.

variations

Creamier option: Blend in 2–3 Tbsp of mascarpone for a richer texture.
Sweeter taste: Substitute powdered sugar with honey or maple syrup.
Citrus twist: Add a bit of lemon zest to the filling for added brightness.
Chocolate drizzle: Lightly drizzle with melted white or dark chocolate for extra indulgence.

FAQs

Can I make the cream in advance?

Yes—prepare the raspberry-ricotta cream up to a day in advance and store refrigerated. Assemble just before serving for best texture.

Can I use frozen raspberries?

Yes, but ensure they are fully thawed and drained to avoid excess moisture.

How do I keep the filo cups from getting soggy?

Only fill the cups right before serving. You can toast the filo shells briefly for added crispness if desired.

Can I substitute the ricotta?

Yes—mascarpone or cream cheese can work, though ricotta offers the lightest texture.

Is this recipe gluten-free?

Only if your filo cups are gluten-free. The filling itself is naturally gluten-free.

Can I use a different nut topping?

Certainly—try almonds, hazelnuts, or crushed pecans for variation.

What if I don’t have a piping bag?

Use a small spoon to fill the cups or improvise with a zip-top bag with the corner snipped off.

Are these kid-friendly?

Yes—they’re mildly sweet and colorful, perfect for children as well as adults.

Can I make a larger version?

Absolutely—spoon the filling into tart shells or serve as a layered dessert in small glasses.

What’s the best event to serve these?

Perfect for brunches, baby showers, weddings, or as a refreshing dessert at dinner parties.

Conclusion

These Raspberry & Pistachio Cannoli Cups deliver a beautiful balance of textures and flavors in an elegant, bite-sized format. The tangy-sweet raspberry cream, paired with crisp pastry and nutty garnish, makes this a memorable dessert with minimal effort. Whether for a fancy event or a casual gathering, they’re guaranteed to impress!

[tasty-recipe id=”15297″]