Mini Ricotta & Hot Honey Phyllo Cups are crispy phyllo shells filled with a lemony ricotta cream cheese blend, finished with chopped pistachios and a drizzle of hot honey.

From the recipe collection of Tara Ippolito

These Mini Ricotta & Hot Honey Phyllo Cups look impressive but take barely any effort at all to put together. They’re quick to assemble, bake in just minutes, and disappear even faster. Trust me, these are gonna go quickly.

These are perfect for parties, holidays, or last minute entertaining. I’ve even served this for football Sundays, too! They’re just the thing to make when you want something just a little elevated without spending all day in the kitchen. These are the perfect combination of crunchy, sweet, and just a little spicy! I hope you love them.

Ingredients

Here’s everything you need to make this delicious appetizer. You can find the full ingredients list along with measurements and instructions on the recipe card below.

Phyllo Cups – Light, crispy shells that hold the filling and add crunch.
Whole milk ricotta – Creamy, mild base with a soft, rich texture. I used the brand Athens.
Cream Cheese – Adds structure and extra creaminess so the filling isn’t loose.
Lemon Juice – Brightens the filling and balances the richness.
Lemon Zest – Adds fresh citrus flavor without extra liquid.
Pinch Of Salt – Enhances all the flavors and keeps the filling from tasting flat.
Crushed Pistachios – Adds crunch and a slightly nutty, salty contrast. I used the brand Wonderful Pistachios.
Hot Honey – Sweet heat that ties it all together. The brand that I used was Zabs.

How To Make It

Here’s how to make these mini ricotta cups. You can find the full recipe along with ingredients and instructions on the recipe card below.

Preheat the oven to 350°F.

First, in a bowl, mix the cream cheese, ricotta, lemon juice, lemon zest, and a pinch of salt until smooth. Distribute the mixture evenly into each phyllo cup.

PRO TIP: I used a piping bag just to make sure the filling went into the cups neatly but a spoon would be more than ok to use.

PRO TIP: If the Ricotta cheese is watery, drain it first before adding it to the bowl to avoid a thinner filling.

Now, place them onto a baking sheet and bake for 5–7 minutes, just until warmed through. Remove from the oven and top with crushed pistachios. Finish with a drizzle of hot honey. Serve warm and enjoy!

NOTE: Don't over bake them. They're going in the oven to be warmed not browned.

Can You Make This Ahead Of Time?

Yess, you absolutely can. You can mix the filling in advance, but fill and bake the cups just before serving for best texture.

Do These Need To Be Served Warm?

They’re best warm, but they’re still delicious at room temperature for parties. Either way works.

Can I Use Regular Honey Instead Of Hot Honey?

Yes for sure. Regular honey works, but the hot honey adds that extra something that really makes this appetizer pop.