/ Recipe: Creamy tortillas with raspberries

Recipe: Creamy tortillas with raspberries

  • Ricotta - 3/4 Cups
  • Thick cream - 1/3 cup
  • Wheat flour - 1 cup
  • Flour - 1 cup
  • Baking powder - 1 st. a spoon
  • Sugar - 1/4 cup
  • Salt - 1/2 teaspoonfuls
  • Chilled butter - 6 st. Spoons
  • Raspberry - 1 cup

1. Preheat oven to 220 degrees with stand in middle position. Line the baking tray with parchment paper or a silicone mat. In a large measuring cup, mix ricotta and thick cream. In a bowl of a food processor combine the flour, baking powder, sugar and salt. Add chopped butter and stir until the butter is ground, and the mixture does not resemble large crumbs. Add raspberries and mix in the food processor several times. Add the creamy mixture. 2. Stir until the dough is wet, but at the same time it will not remain friable. Put the dough on the work surface and form a ball. Knead the dough several times, then roll it into a square measuring 17 cm and a thickness of about 2.5 cm. 3. Cut the dough into 9 squares. Put the cakes on the prepared baking sheet. Bake until golden brown, 16-20 minutes. Lay the cakes on the grate and cool for 10 minutes before serving.

Servings: 9

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