Sweet Ricotta Purses
5 sheets phyllo
¼ cup unsalted butter, melted
1 Tbs cinnamon
15 oz Hautly Ricotta cheese
½ cup sugar
1 tsp vanilla
Mix together Ricotta cheese, sugar and vanilla extract.
Preheat the oven to
400°F. 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
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. Repeat with remaining dough.
Bake for 5 minutes or until golden. Garnish and serve immediately.