When I stumbled across this recipe from Cooking with Sugar.com I knew right away I had to make these little gems. And they turned out perfect! The filling is delicate and sweet. And the shell is just enough to hold in all that yummy cream and add a little bit of flavor with a great crunch. Yum … What a treat! Give them a try and see what you think.
For the Cups
Flour for dusting
1 can refrigerated pie crusts
3 Tbs coarse sugar
1 tsp cinnamon
For the Filling (If you want the cream to be extra thick set it in cheese cloth in a bowl and refrigerate over night )
1 (15oz) container of whole milk ricotta cheese
1/2 C. confectioners’ sugar, plus extra for dusting finished cups
2 Tbs sugar
1 tsp vanilla extract
1/4 C mini semi-sweet chocolate chips (or other toppings such as slivered almonds, cinnamon, dried fruit, chocolate jimmies (sprinkles for you non-new englanders)
In a large bowl mix together all filling ingredients except for your topping pieces until creamy.
Place the filling in a zip loc bag and chill (for the thicker filling this is when you would put it in the cheese cloth – I recommend this step)
Preheat oven to 425 degrees
Unroll the pie crust onto a lightly floured surface.
Sprinkle the top of the crust with cinnamon and sugar. Go over the crust lightly with a rolling pin to push the cinnamon sugar mix into the dough.
Cut circles from your dough using a round cookie cutter. Press them into an ungreased mini muffin tin to make your cups.
Bake 8 – 10 minutes or until slightly golden brown.
Allow to cool before adding your filling.
Once the cups are cool, add your filling simply by snipping the corner off the zip loc bag and using it as a piping bag. Top with your favorite toppings, dust with powder sugar and ENJOY !