"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Friday, January 15, 2010

Apple Ricotta Brunch Biscuits

Apples and refrigerated biscuits get dressed up and topped off with sweet cheese and cinnamon almonds.

Prep Time:15 MinTotal Time:40 MinMakes:8 biscuits
1/2 cup sugar
1 cup ricotta cheese
1 egg
1/4 cup sliced almonds
1/2 teaspoon cinnamon
1 (16.3-oz.) can Pillsbury® Grands!® Refrigerated Buttermilk Biscuits
1 small apple, peeled, cut into 8 wedges (1/2 inch thick)

1. Heat oven to 375°F. Spray 8 jumbo muffin cups or 8 (6-oz.) custard cups with nonstick cooking spray. In small bowl, combine sugar, cheese and egg; beat at high speed for 1 minute.
2. In small bowl, combine almonds and cinnamon; mix well. Separate dough into 8 biscuits. Press each biscuit evenly in bottom and up sides of spray-coated muffin cups. Place 1 wedge of apple in each cup. Spoon 2 rounded tablespoonfuls cheese mixture over each apple wedge; sprinkle with almond mixture.
3. Bake at 375°F. for 20 to 25 minutes or until biscuits are deep golden brown and apples are crisp-tender. Remove biscuits from muffin cups; cool 15 minutes. Serve warm. Store in refrigerator

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