Cannoli-Style Baklava Cups with Spiced Nuts & Chocolate

This creative fusion deconstructs the traditional tray bake into individual crispy cups inspired by Italian cannoli. By adding the creamy ricotta and chocolate filling after baking the phyllo shells, you ensure a shatteringly crisp texture that perfectly contrasts with the smooth, spiced center.

Instructions

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Preheat your oven to 375°F (190°C) and lightly grease a standard 12-cup muffin tin.

Place one sheet of phyllo dough on a clean surface and brush lightly with melted butter. Top with another sheet and brush again. Repeat until you have a stack of 4 sheets.

Cut the stacked phyllo sheet into 4 large squares. Gently press each square into a muffin cup to form a shell. Repeat this process with the remaining phyllo sheets until all 12 muffin cups are filled.

Bake the phyllo cups for 10-12 minutes, or until they are golden brown and crisp. Remove from the oven and let them cool completely in the tin.

While the cups cool, whisk the strained ricotta, powdered sugar, cinnamon, cardamom, and orange zest in a medium bowl until smooth and creamy.

Gently fold the mini dark chocolate chips into the ricotta mixture.

Once the phyllo shells are cool, spoon the spiced ricotta mixture into each cup.

Top immediately with the chopped pistachios and finish with a generous drizzle of honey before serving.