Phyllo Purses with Sweet Ricotta |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 10 |
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These are cool to look at and wonderfully tasteful. Great appetizer Ingredients:
5 sheets phyllo dough |
1/4 cup unsalted butter, melted |
1 tablespoon cinnamon |
1 lb fresh ricotta cheese |
1/2 cup sugar |
1 teaspoon vanilla extract |
Directions:
1. Make the phyllo cups: Preheat the oven to 400F.
2. Stack the 5 sheets of phyllo dough; cut them into 4 rows, then 4 columns for a total of 16 squares.
3. Lightly butter 4 squares, then sprinkle with just a dusting of cinnamon while keeping the remaining dough covered with a dry towel or cloth.
4. Stack the 5 layers, then spoon a small amount of the ricotta filling into the center; gently pull up the corners of the dough and pinch to seal, making sure no filling leaks out.
5. Place on a baking sheet, and bake for 5 minutes or until golden.
6. Serve immediately, and garnish with a dollop of cream and a mint sprig.
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