Phyllo Tarts with Ricotta and Raspberries

Ingredients

• 1/2 cup ricotta cheese
• 1/4 cup icing sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 cup fresh raspberries
• 1 sheet phyllo pastry
• 1 tablespoon butter, melted

Directions

1. Preheat oven to 350°F (175°C).
2. In a small bowl, mix together the ricotta cheese, icing sugar, vanilla extract, and ground cinnamon until combined.
3. Cut the phyllo pastry sheet into 4 equal squares.
4. Brush each square with melted butter, then place 1 tablespoon of the ricotta mixture in the center of each square.
5. Top each square with a few raspberries.
6. Fold the corners of each square in and press gently to seal.
7. Place the tarts on a baking sheet and bake for 20 minutes until golden brown.
8. Let cool before serving.

Interesting Facts

• Phyllo pastry is a type of thin, flaky dough originating in the Mediterranean.
• Ricotta cheese is a type of Italian cheese made from whey.
• Raspberries are a type of fruit native to Europe, Asia, and North America.