Phyllo Purses with Sweet Ricotta

1. 1

   Make the phyllo cups: Preheat the oven to 400F.

2. 2

   Stack the 5 sheets of phyllo dough; cut them into 4 rows, then 4 columns for a total of 16 squares.

3. 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. 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. 5

   Place on a baking sheet, and bake for 5 minutes or until golden.

6. 6

   Serve immediately, and garnish with a dollop of cream and a mint sprig.

* Per serving · 4 servings · Values may vary.

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