Ingredients
12 large soft white tortillas
125g unsalted butter, melted
½ cup peanut butter
⅓ cup strawberry jam (firmer is better)
⅓ cup roasted peanuts, chopped
1 punnet fresh raspberries
½ cup creamed honey
1 tsp rosewater
¾ cup chopped pistachios
4 milk arrowroot biscuits, crushed
Sprinkle of cinnamon
⅓ cup orange marmalade
½ cup chopped dark chocolate
½ cup ricotta
¼ cup chocolate sauce
Method
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Lay out tortillas and brush with half of the butter. Make a straight cut from centre of each tortilla to edge.
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On four tortillas and working in quadrants, spread peanut butter on one quadrant and jam on another, top a third with peanuts and put berries on the last quadrant. Repeat with four more tortillas, using honey, rosewater, pistachios and biscuits. Sprinkle cinnamon on rosewater. Repeat with remaining four tortillas, using marmalade, chocolate, ricotta and chocolate sauce.
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Working on cut side, fold tortilla flaps over to make a semicircle, then fold in half again. Brush outsides with remaining butter, then cook in a cast iron grill pan on low heat for 3 minutes on each side until golden and crisp. Serve.
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