Phyllo Purses with Sweet Ricotta

Tish's Note:

These are cool to look at and wonderfully tasteful. Great appetizer

• Total Time: 30 mins
• Prep Time: 20 mins
• Cook Time: 10 mins

Ingredients:

Servings: 10

• 5 sheets phyllo dough
• ¼ cup unsalted butter , melted
• 1 tablespoon cinnamon
• 1 lb fresh ricotta cheese
• ½ 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.