Pistachio and Cherry Cannoli Cups

For the phyllo dough cups:
Preheat oven to 350 F. Spray a standard 12-count muffin pan with cooking spray; set aside.

Layer 3 phyllo sheets on your cutting board, lightly spraying each sheet with cooking spray. Cut the stack into 8 equal squares (so you’ll have 8 squares with 3 sheets of phyllo dough). Place each stack of cut squares into the standard muffin pan.

Carefully push the dough stack into the pan, pressing firmly against bottom and sides.

Repeat the stacking and cutting process 1 more time with the remaining 3 sheets of dough. You’ll use 4 more stacks of dough to make 12 tarts (you’ll have some dough leftover).

Bake empty shells in the oven for 8-10 minutes or until golden brown. Remove pan from oven and set it on a rack. Cool for 5 minutes. Remove shells from pan.

To make the cannoli filling:
In the bowl of a stand mixer with the paddle attachment, add ricotta cheese and mascarpone cheese and blend until light and fluffy, about 2-3 minutes. Add sugar, almond extract and maraschino cherry juice. Mix until incorporated and filling is light and fluffy, about 7 minutes total time.

Add cannoli filling to phyllo cups, sprinkle with pistachios and top with a cherry.

Note: Fill the cups with cannoli mix when ready to use, otherwise the cups will get soggy. Store cups in a sealed container at room temperature.