Preheat oven to 425.
Prepare filling by combining all ingredients except chocolate chips in a bowl with an electric mixer.
Place in a one-gallon freezer bag and refrigerate.
Roll out pie crusts and sprinkle each all over one side with sugar and cinnamon.
Roll over dough with rolling pin gently to push cinnamon and sugar into the pie crust.
Using a 2 1/2? biscuit cutter, cut out circles in the dough.
Lightly press the circles into ungreased mini cupcake pans to form a pastry cup.
Gently prick the bottoms on the cups with a fork so that they don’t rise too much in the oven!
Bake for 8-10 minutes.
Remove from oven and once cool, fill with cream.
Cut off a small part of the corner of the plastic bag to fill cups.
Sprinkle chocolate chips on top and dust with powdered sugar!
Filling can be kept in the fridge up to 3 days before filling. Fill about 1 hour before serving.
You can substitute ricotta cheese for the mascarpone. Strain through cheesecloth overnight to remove excess water.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (34g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 86 (66%)|
|Amt Per Serving||% DV|
|Total Fat 9.6g||13 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 20.8mg||6 %|
|Sodium 100mg||3 %|
|Potassium 42.1mg||1 %|
|Total Carbohydrate 9.9g||3 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 9.6g|
|Protein 1.5g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 130
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