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Export 6 ingredients for grocery delivery
Step 1
Preheat the oven to 400°F.
Step 2
Make the pastry cups: Unroll the refrigerated pie crusts on a lightly floured surface. Mix the brown sugar and cinnamon in a small bowl, then sprinkle evenly over the pastry. Use a rolling pin to gently press the sugar into the surface.
Step 3
Use a 2-3 inch cookie cutter to cut out pastry rounds. Press them gently into an ungreased mini muffin tin. Reroll any leftovers and repeat (you should get 40-48 cups).
Step 4
Lightly spray the tops with oil and bake for about 10-12 minutes or until the pie crusts are golden brown. Remove from the oven and cool completely before filling.
Step 5
Make the filling: Drain the ricotta in cheesecloth to remove excess water. Transfer to a large bowl and whisk with the mascarpone until smooth.
Step 6
Add 1/2 cup of powdered sugar and the vanilla and whisk again until smooth. Taste and add more sugar if needed. If the filling seems too loose, refrigerate for 30-60 minutes to firm up.
Step 7
Fold the mini chocolate chips into the filling, then carefully spoon or pipe it into the cooled pastry cups.
Step 8
Dust the tops with powdered sugar and sprinkle with extra mini chocolate chips, chopped pistachios, candied cherries, or orange zest, if desired.
Step 9
Serve immediately or refrigerate until ready to serve. If refrigerating, add the powdered sugar dusting just before serving. Enjoy!
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