Mini Filo Dessert Bites
- 1 pack of mini filo cups (if unavailable, get prepared filo dough and line mini-cupcake tin with dough to make small cups)
- ¼ cup Ricotta cheese
- 2 tablespoons fresh whipped cream
- 2 tablespoons confectioner’s (aka: icy or powdered) sugar
- prepared cherry pie filling (or favorite fruit pie filling)
Preheat oven and crisp filo cups as directed on package. Allow to cool completely before filling.
Mix together the ricotta cheese, whipped cream and confectioner’s sugar until smooth.
In base of each cooled filo cup, add a small bit of cherry pie filling. Cover completely with ricotta cheese filling. Then top with a whole cherry or two from pie filling.
Contributor’s Note: Fillings are easily variable—
For a version with a little more tartness or sharpness and that will sit on a plate longer without making the filo loose some of its crispness, substitute cream cheese for ricotta cheese and increase whipped cream and sugar to 3 tablespoons each. Check sweetness and make sure the flavor is what you want. More sugar can be added, in small increments, to offset the tartness which will combine with tart cherries for a sharper flavored treat.
As noted above, you can use any fruit pie filling you love with this recipe, though I’ve found berry fruits work the best. You can also use fresh fruit to top the cups and leave out the small bit of sauce in the bottom of the cup. They’re still delicious that way.
For those with a chocolate requirement, melt 1/8 cup of chocolate chips with 1 tablespoon of milk in the microwave, 10 seconds at a time, mixing well between heating until chips are completely melted (will probably only take 20 seconds depending on the wattage). This will make a thick chocolate mix you can substitute for the cheese fillings. Either top with fruit as above or leave out the fruit and top with a drop of whipped cream.
Increase milk to 2 tablespoons and make a runny chocolate sauce to drizzle across the cheese filled filo cups if all you want is a little hint of chocolate.