• 1 Package (2 Crusts) Referigarated Pie Dough
• 1 Tsp Cinnamon
• 1 Tbsp Raw Sugar
• 16oz Whole Milk Ricotta Cheese
• 1/2 Cup Powdered Sugar
• 1 Tsp Vanilla
• 1 Tsp Freshly Grated Orange Zest
• Finely Chopped Pistashios
• Mini Choc Chips
• Additional Freshly Grated Orange Zest

Method-

Roll out the pie dough and sprinkle with cinnamon and sugar. Cut circles using a 2 inch circle cookie cutter and press into mini muffin pans.

Bake at 350 degrees for 15 minutes and allow to cool.

While the cups are cooling, squeeze the water from the ricotta using a kitchen towel or cheesecloth. Whip together with powdered sugar using a mixer for about 3 minutes or until smooth. Add in vanilla and orange zest. Place mixture into a ziploc bag or piping bag.

Remove the cups from the pans and pipe in the mixture, topping with chocolate chips, pistachios or additional orange zest.

Serve and enjoy!