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!