Ingredients
16ozwonton wrappers,1 package
15ozricotta cheese,1 container
¼cupcornstarch
1⅓cupswhole milk
½cupssugar,powdered
½tspalmond extract
½tspvanilla extract
¼tspcinnamon,optional
2cupsmini chocolate chips,semi-sweet
sugar,powdered, for dusting
Preparation
In a bowl, slowly whisk 1 cup of the milk into the cornstarch until smooth. Let sit for about 20 minutes.
Transfer mixture into a saucepan, and then add in the remaining milk and sugar. Heat on medium-low, stirring constantly for about 7 to 10 minutes until it is very thick and smooth. Remove from heat.
Stir in the almond and vanilla extracts. Place a piece of plastic wrap on the surface of the filling to avoid “skin”, and let cool until the mixture reaches room temperature.
Meanwhile, preheat the oven to 350 degrees F. Then press 30 to 35 wonton wrappers into a mini baking cup pan to form the “cups.” Be sure that the corners do not fold in after the pan sits for a minute.
Bake the cups for 10 to 15 minutes, or until the wrappers are golden brown. Remove and let cool.
After the milk mixture has reached room temperature, whisk in the ricotta and cinnamon until smooth.
Use a pastry bag to pipe the mixture into the baked wonton cups, or use a spoon to scoop it in. Sprinkle with mini chocolate chips, then dust with powdered sugar.
Refrigerate, or serve immediately.
