Makes: 10 puffs


1/2 cup+ 2 Tbsp. sugar
1 large egg, lightly beaten
12 oz. can refrigerated buttermilk biscuits
1 (8 oz.) can crushed pineapple, well drained
1 tsp. cinnamon
1/4 walnuts, chopped


Preheat oven to 375° F. In a bowl, blend 1/2 cup sugar, ricotta, and egg; set aside. Lightly grease 10 8-oz. custard cups.* Press 1 biscuit on bottom and up sides of cups. Divide pineapple among cups. Top with 2 Tbsp. ricotta mixture. Mix cinnamon, nuts, and remaining sugar; sprinkle over tops. Bake for 20 minutes, or until golden brown. Serve warm.
* Jumbo muffin tins may be used instead.
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