Lemon Ricotta Puff Pastry (Printable)
Crisp puff pastry layers with luscious lemon ricotta cream and powdered sugar dusting.
# What You'll Need:
→ Puff Pastry
01 - 1 sheet store-bought or homemade puff pastry (about 8.8 oz)
02 - 1 tablespoon granulated sugar, for sprinkling
→ Lemon Ricotta Cream
03 - 8.8 oz ricotta cheese
04 - ⅓ cup plus 1 tablespoon heavy cream
05 - 1 lemon, zest and juice
06 - ¼ cup plus 2 tablespoons 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 and cut into 12 equal rectangles. Arrange the rectangles on the prepared tray, sprinkle 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 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 the lemon ricotta cream evenly onto six of the pastry rectangles, then 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 finish with a touch of lemon zest. Serve immediately for the best texture.
# Expert Tips:
01 -
- It looks like it came from a fancy patisserie but comes together with almost no technical skill.
- The lemon ricotta cream is the kind of filling that makes you catch yourself eating it straight from the bowl with a spoon.
02 -
- That second baking tray on top during baking is not optional because without it the pastry puffs into an unmanageable dome that cannot be layered.
- Assemble these right before serving since the cream softens the pastry within an hour and you lose the shatteringly crisp texture that makes the dessert special.
03 -
- Freeze the cut pastry rectangles for five minutes before baking and they will hold their shape and shrink less in the oven.
- Tasting your lemon ricotta cream before assembling is essential because lemons vary wildly in brightness and you may need to adjust the sugar.