Creamy tortillas with raspberries

1. Preheat the oven to 220 degrees with the stand in the middle position. Baking tray Ingredients: Instructions

1. Preheat the oven to 220 degrees with the stand in the 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 will not resemble large crumbs. Add raspberries and mix in the food processor several times. Add the creamy mixture. 2. Stir until the dough becomes wet, but at the same time it will not remain crumbly. 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 a prepared baking sheet. Bake until golden brown, 16-20 minutes. Lay the tortillas on the grill and cool for 10 minutes before serving.

Servings: 9