Lemon Ricotta Mille Feuille (Print Version)
Crispy puff pastry layers with luscious lemon ricotta cream, dusted with powdered sugar.
# What You'll Need:
→ Puff Pastry
01 - 1 sheet store-bought or homemade puff pastry, approximately 8.8 oz
02 - 1 tablespoon granulated sugar, for sprinkling
→ Lemon Ricotta Cream
03 - 8.8 oz ricotta cheese
04 - 3.4 fl oz heavy cream
05 - 1 lemon, zest and juice
06 - 2.1 oz powdered sugar
07 - 1 teaspoon vanilla extract
→ Garnish
08 - Powdered sugar, for dusting
09 - Lemon zest, for decoration
# How-To Steps:
01 - Preheat the oven to 400°F. Line a baking tray with parchment paper and set aside.
02 - Roll out the puff pastry on a lightly floured surface and cut into 12 equal rectangles. Arrange the rectangles on the prepared tray, sprinkle with granulated sugar, then cover with another sheet of parchment paper and place a second baking tray on top to prevent excessive puffing during baking.
03 - Bake for 15 to 20 minutes until the pastry is crisp and golden brown. Transfer to a wire rack and let cool completely.
04 - In a mixing bowl, whisk the ricotta cheese until smooth. Add the powdered sugar, lemon zest, lemon juice, and vanilla extract, then mix thoroughly until well combined.
05 - In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the ricotta mixture until fully incorporated. Refrigerate until ready to assemble.
06 - Spread or pipe a generous layer of lemon ricotta cream onto six of the pastry rectangles. Place a second pastry rectangle on top of each to form six individual mille feuille.
07 - Dust the top layer of each mille feuille with powdered sugar and garnish with additional lemon zest. Serve immediately for the best texture.
# Expert Tips:
01 -
- Store bought puff pastry does all the heavy lifting so you look like a pastry genius with barely any effort.
- The lemon ricotta cream is tangy and light enough that nobody suspects how rich it actually is.
02 -
- Do not skip weighing down the pastry with a second tray or you will end up with puffy misshapen domes that refuse to stack neatly.
- Assemble these right before serving because the cream softens the pastry within an hour and that shatteringly crisp texture is what makes the dessert special.
03 -
- Strain your ricotta through a fine mesh sieve before mixing to eliminate any grainy texture and achieve that silky bakery quality.
- Taste the lemon cream before folding in the whipped cream because you can always add more zest or juice but once the cream is folded in you are committed.