Lemon Ricotta Mille Feuille (Print View)
Golden puff pastry layers with silky lemon ricotta cream and powdered sugar dusting.
# Ingredient List:
→ Puff Pastry
01 - 1 sheet store-bought or homemade puff pastry, approximately 9 oz
02 - 1 tablespoon granulated sugar, for sprinkling
→ Lemon Ricotta Cream
03 - 9 oz ricotta cheese
04 - 1/3 cup plus 1 tablespoon heavy cream
05 - 1 lemon, zest and juice
06 - 1/4 cup powdered sugar
07 - 1 teaspoon vanilla extract
→ Garnish
08 - Powdered sugar, for dusting
09 - Lemon zest, for decoration (optional)
# How to Make:
01 - Preheat the oven to 400°F. Line a baking tray with parchment paper.
02 - Roll out the puff pastry on a lightly floured surface. Cut into 12 equal rectangles. Place on the prepared tray, sprinkle with granulated sugar, and cover with another sheet of parchment paper and a second baking tray to prevent excessive puffing during baking.
03 - Bake for 15 to 20 minutes until crisp and golden brown. Remove the top tray and parchment for the final 5 minutes if additional browning is needed. Cool completely on a wire rack.
04 - In a mixing bowl, whisk the ricotta until smooth and creamy. Add the powdered sugar, lemon zest, lemon juice, and vanilla extract. 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 and no streaks remain. Refrigerate until ready to assemble.
06 - Spread or pipe an even layer of lemon ricotta cream onto six of the pastry rectangles. Top each with a second pastry rectangle, pressing gently to adhere.
07 - Dust the top layer of each mille feuille generously with powdered sugar. Garnish with additional lemon zest if desired. Serve immediately for the best texture contrast.
# Expert Advice:
01 -
- Store bought puff pastry does the heavy lifting so you look like a pastry chef with barely any effort.
- The lemon ricotta cream is somehow rich and light at the same time, and it tastes like sunshine folded into clouds.
- Each component can be made ahead, which means zero stress when your guests arrive.
02 -
- Skipping the second baking tray on top of the pastry will give you puffy, uneven layers that cannot hold the cream without sliding apart.
- Watery ricotta is the enemy here, so draining it first is not optional if your brand tends to be loose.
03 -
- Chill the mixing bowl and whisk in the freezer for ten minutes before whipping the cream and you will get to stiff peaks in half the time.
- Assemble these on the actual serving plates so you never have to move them and risk the layers sliding apart.