These are so delicious and easy to make.
When I need an Elegant and very tasty dessert I use these.
FOR THE CUPS:
- 1/4 c flour for dusting surface
- 1 pkg refrigerated pie crusts
- 3 Tbsp coarse natural sugar
- 1 tsp teaspoon cinnamon
- 21/4 c container of whole milk ricotta cheese
- 21/4 c mascarpone cheese
- 3/4 c powdered sugar
- 11/2 tsp teaspoon vanilla extract
- 11/2 tsp ground cinnamon
- 1 c semi-sweet mini chocloate chips
- 1 pinch salt
If you want the cream to be extra thick you can strain ricotta in some cheese cloth placed in a bowl and covered over night before you mix your sugar to make the cream.
This will remove any excess water and give you a thicker consistency.
In a large bowl with an electric mixer combine all ingredients for the filling except the chocolate chips and mix well until creamy.
Place the filling in a 1-gallon plastic storage bag and chill while you make the cups.
Filling may seem thin but will firm up slightly when it’s refrigerated.
For thicker cream see notes below.
Heat oven to 425°F.
Unroll the piecrusts onto a lightly floured surface and sprinkle the top of each crust with the natural sugar and the cinnamon.
Lightly roll over it with a rolling pin so that sugar and cinnamon are pressed into the dough.
With a 2 1/2-3 inch round biscuit cutter or cookie cutter, cut out circles and lightly press them inside an ungreased mini muffin or mini cupcake pan to create a pastry cup.
Poke a few holes in the crust and bake for about 10 minutes.
Sprinkle with mini chocolate chips or what ever kind you like, dust with powdered sugar and serve.
These should be served right away once you put the cream in them.