Filling –
15 ounce container whole milk ricotta cheese
1/2 c powdered sugar
2 T white sugar
1 t vanilla extract or almond extract
In a large bowl combine all filling ingredients and mix until creamy. Place the filling into a gallon zip lock bag and chill while you make the cups. Filling will firm up slightly when refrigerated.
1 box refrigerated pie crusts (2 pie crusts)
3 T coarse natural sugar
1 t cinnamon
Unroll piecrusts onto a lightly floured surface and sprinkle the top of each crust with natural sugar and cinnamon. Lightly roll over the piecrust with a rolling pin so that sugar and cinnamon are pressed into the dough. Cut 2 1/2 – 3 inch circles and lightly press them inside an ungreased mini cupcake pan to create pastry cup. Bake at 425 degrees for 10 minutes or until golden. Remove from oven and cool, remove from pan and fill, shortly before they are eaten, (crusts will get soggy if filled to soon). Cut one of the bottom corners off the bag and pipe filling into the cooled cups. Sprinkle with 1/4 c mini chocolate chips, chopped almonds or etc, dust with powdered sugar and serve.
The cups and filling can be made the day before serving. Store filling in refrigerator.
