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Chocolate Apple Tarts

2-1/2 cups Apple Pie Filling (see above)
or 1can (21 oz.) pie filling
1 pkg. frozen phyllo dough (9 x 14-in.), thawed
1/2 cup butter, melted
2 cups ricotta cheese, drained of any liquid
2 Tbsp. fresh lemon zest
1 cup chocolate baking chips
1/2 cup super fine or granulated sugar

Preheat oven to 400°F. Mix drained ricotta cheese with the lemon zest. Lay out three stacks of three sheets of pastry. Cover remaining sheets with moist towel or plastic wrap. Brush melted butter between each layer of dough. Cut the rectangle into 6 equal squares (approximately 4-1/2” square). Inside each square put a tablespoon each of apple filling, ricotta mix, and chocolate chips. Twist corners of dough up and around to form a little pouch. Pinch closed. Repeat procedure for remaining squares. Brush each with melted butter and sprinkle with sugar. Bake for 20 minutes or until pastry is crisp and golden brown. Makes 24 tarts.

 

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