For the crust:
Refrigerated store-bought pie crusts (2)
Sprinkle of sugar
Sprinkle of cinnamon
Flour for dusting
Preheat your oven to 350 degrees. Sprinkle your pie crusts with sugar, cinnamon, and flour. Take a rolling pin and roll the sugar and cinnamon into the crust. Take your cookie cutter about 2 1/2 inches. Place in your mini cupcake pan. Keep rolling out until all dough is used. After placing into your pan, gently poke the bottom of the cups with a fork to avoid rising in the oven. Bake for 20-25 minutes or until golden.
1 15oz. container of whole milk ricotta cheese
1/2 cup confectioners sugar
2 tablespoons white sugar
1 teaspoon vanilla
1/4 cup mini semisweet chocolate chips
In a hand mixer, mix all ingredients minus the chocolate chips for about 10-15 minutes until filling is soft and not grainy. Place in a zip lock or pastry bag and place in refrigerator. When pie crusts have been taken out of pan and cooled, fill them with your filling (cut a small opening from the end of your bag and pipe into cup), sprinkle your chocolates on top as well as some more powdered sugar. Make sure to keep refrigerated after filling.
Recipe adapted from Mini Canoli Cups from Lexbake