Lemon Ricotta Mille Feuille (Print)
Crisp puff pastry layers with creamy lemon ricotta filling and powdered sugar dusting.
# Ingredient List:
→ Puff Pastry
01 - 2 sheets all-butter puff pastry (about 8.8 oz each), thawed if frozen
→ Lemon Ricotta Filling
02 - 14.1 oz whole-milk ricotta cheese
03 - 2.1 oz powdered sugar
04 - Zest of 2 lemons
05 - Juice of 1 lemon (about 3 tablespoons)
06 - 1 teaspoon pure vanilla extract
07 - ½ cup heavy whipping cream
→ Garnish
08 - 2 tablespoons powdered sugar, for dusting
09 - Lemon zest curls, optional
# How-To Steps:
01 - Preheat the oven to 400°F. Line two baking sheets with parchment paper.
02 - Lay the puff pastry sheets flat on the prepared baking sheets. Prick the surface evenly with a fork to prevent excessive rising during baking. Top each sheet with another piece of parchment paper and place a second baking sheet on top to weigh them down.
03 - Bake for 15 to 18 minutes until the pastry turns a deep golden color and feels crisp. Remove the top baking sheet and parchment layer, then allow the pastry to cool completely on the pan.
04 - While the pastry cools, place the ricotta cheese, powdered sugar, lemon zest, lemon juice, and vanilla extract in a medium mixing bowl. Whisk until the mixture is smooth and free of lumps.
05 - In a separate chilled bowl, whip the heavy cream with a whisk or electric mixer until soft peaks hold their shape. Gently fold the whipped cream into the lemon ricotta mixture in three additions, preserving as much air as possible. Refrigerate until ready to assemble.
06 - Once the pastry sheets are completely cool, use a sharp knife to trim away any uneven edges. Cut each sheet into 3 equal rectangles, yielding 6 total pieces.
07 - Place one pastry rectangle on a serving plate. Spread one-third of the lemon ricotta filling evenly over the surface using an offset spatula. Set a second pastry rectangle on top and spread another third of the filling. Finish with the third pastry rectangle, leaving the top bare.
08 - Dust the top pastry layer lightly with powdered sugar through a fine-mesh sieve. Add lemon zest curls if desired. Refrigerate the assembled mille feuille for at least 30 minutes before slicing to allow the layers to set. Serve chilled.
# Expert Suggestions:
01 -
- It looks like it came from a Parisian bakery but the freezer section does most of the heavy lifting for you.
- The lemon ricotta cream is bright and tangy enough to cut through all that buttery richness without feeling heavy.
- You can assemble it an hour before guests arrive and still have time to tidy up and pour yourself a glass of wine.
02 -
- Assemble as close to serving time as possible because the pastry softens quickly once it meets the filling and you lose that satisfying shatter.
- Underbaked pastry is the death of this dessert, so let it go a shade darker than you think is safe because it softens as it cools and absorbs moisture from the cream.
03 -
- Freeze the trimmed pastry rectangles for ten minutes before assembling so they are firm enough to handle without cracking or bending under the weight of the cream.
- Always taste your ricotta before adding sugar because some brands are sweeter than others and you want the lemon to sing, not drown.