Ingredients
6 (6-inch) flour tortillas
Melted butter
Light brown sugar
Ground cinnamon
Whole-milk ricotta cheese
Honey
Fresh raspberries
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh ricotta — lasagna, cannoli, gnocchi, ravioli filling
Pressure cook then air fry crisp lid — tender and crispy in one pot
Record your recipes and experiments — organized cooking journal
Fermented garlic — balsamic-sweet umami, spreads like butter
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh ricotta — lasagna, cannoli, gnocchi, ravioli filling
Pressure cook then air fry crisp lid — tender and crispy in one pot
Record your recipes and experiments — organized cooking journal
Fermented garlic — balsamic-sweet umami, spreads like butter
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Preheat the oven to 375°. Stack 3 tortillas, and cut off the rounded edges to make 3 squares. Repeat the process with 3 more tortillas. Place squares on a baking sheet; brush with 1 tablespoon butter. Combine 1 tablespoon sugar and 1/8 teaspoon cinnamon; sprinkle over squares. Bake at 375° for 10 minutes, or until golden. Cool on baking sheet. Spoon 2 tablespoons ricotta on each of 2 crisps. Drizzle each with honey; top with 4 raspberries. Repeat layers with 2 crisps, ricotta, honey, and berries. Top with remaining 2 crisps. Sprinkle with confectioners' sugar, if desired. Serve immediately.