Cream and Berry Stacks

Heat the oven to 400° F/205° C.

In a mixing bowl, toss fruit with lemon juice and 2 tablespoons sugar. Set aside.

In separate large mixing bowl, combine the ricotta, cream cheese, remaining 2 tablespoons sugar, honey, and vanilla extract. Blend ingredients until thoroughly incorporated. Add the mixed fruit into the bowl and stir gently to combine. Cover and place in the refrigerator until ready to assemble.

Lay 1 phyllo sheet flat on a baking sheet, keeping the remaining phyllo sheets covered with plastic wrap and a damp kitchen towel. Spray the phyllo sheet lightly with the cooking spray, then sprinkle it with 1 teaspoon of the cinnamon-sugar mixture. Layer a second sheet of phyllo over the first, coat it with cooking spray and sprinkle with another teaspoon of the cinnamon-sugar mixture. Repeat with a third sheet of phyllo. Cut the stacked phyllo into 12 4-inch squares, leaving them on the baking sheet.

Repeat the same process for two more baking sheets of 3 layers of phyllo each. Bake the phyllo until crisp and golden brown, about 8-10 minutes. Transfer to a rack and let cool. This process may need to be done in batches.