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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. Serves 10

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    The Magazine of La Cucina Italiana