Phyllo Purses with Sweet Ricotta A web-exclusive recipe from Italian Cooking and Living
5 sheets phyllo dough
1/4 cup unsalted butter, melted
1 tablespoon cinnamon
1 pound fresh ricotta cheese
1/2 cup sugar
1 teaspoon vanilla extract
Make the phyllo cups: Preheat the oven to 400°. Stack
the 5 sheets of phyllo dough; cut them into 4 rows, then 4 columns for a total
of 16 squares. Lightly butter 4 squares, then sprinkle with just a dusting of
cinnamon while keeping the remaining dough covered with a dry towel or cloth.
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. Place on a baking sheet, and bake for 5 minutes or until
golden. Serve immediately, and garnish with a dollop of cream and a mint sprig.