Lemon Ricotta Puff Mille Feuille (Printable Version)
Flaky puff pastry layers with luscious lemon ricotta cream, dusted with powdered sugar.
# Ingredient List:
→ Puff Pastry
01 - 1 sheet store-bought or homemade puff pastry, approximately 9 oz (250 g)
02 - 1 tablespoon granulated sugar, for sprinkling
→ Lemon Ricotta Cream
03 - 9 oz (250 g) fresh whole-milk ricotta cheese
04 - 3.4 fl oz (100 ml) heavy whipping cream, cold
05 - 1 medium lemon, zest and juice
06 - 2.1 oz (60 g) powdered sugar, sifted
07 - 1 teaspoon pure vanilla extract
→ Garnish
08 - Powdered sugar, for dusting
09 - Fresh lemon zest, for decoration (optional)
# How to Make:
01 - Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper.
02 - Roll out the puff pastry on a lightly floured surface and cut into 12 equal rectangles. Arrange on the prepared tray, sprinkle evenly with granulated sugar, then place a second sheet of parchment paper and another 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 and creamy. Add the sifted powdered sugar, lemon zest, lemon juice, and vanilla extract, then mix thoroughly until well combined.
05 - In a separate chilled bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the ricotta mixture in two additions, maintaining as much volume as possible. 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, pressing gently to create a sandwich.
07 - Dust the top layer of each assembled mille feuille with powdered sugar and garnish with fresh lemon zest. Serve immediately to maintain pastry crispness.
# Expert Tips:
01 -
- It looks like it came from a Parisian patisserie but comes together with store bought puff pastry and a handful of simple ingredients.
- The lemon ricotta cream is lighter than traditional pastry cream and has a brightness that keeps you coming back for another bite.
02 -
- Weighting the pastry with a second tray while baking is not optional because without it the layers puff unevenly and become impossible to stack neatly.
- Wet ricotta is the enemy of this dessert so drain it thoroughly or your cream will slide right off the pastry.
03 -
- Chill your mixing bowl and whisk in the freezer for ten minutes before whipping the cream and it will reach stiff peaks in half the time.
- Run a vegetable peeler along the lemon just before serving to get the freshest, most fragrant zest curls for garnish.