Lemon Ricotta Puff Mille Feuille (Printable Version)

Crispy puff pastry layers with luscious lemon ricotta cream and powdered sugar dusting.

# What You Need:

→ 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 whole-milk ricotta cheese
04 - 3.4 fl oz heavy whipping cream
05 - 1 medium lemon, zest and juice
06 - 2 oz powdered sugar
07 - 1 teaspoon pure vanilla extract

→ Garnish

08 - Powdered sugar, for dusting
09 - Fresh lemon zest, for decoration

# How To Make:

01 - Preheat the oven to 400°F. Line a baking sheet 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 baking sheet, sprinkle evenly with granulated sugar, then place a second sheet of parchment on top followed by another baking tray to weigh them down and prevent excessive puffing.
03 - Bake for 15 to 20 minutes until the pastry is crisp and deeply golden. Transfer to a wire rack and cool completely.
04 - In a mixing bowl, whisk the ricotta until completely smooth. Add the 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, being careful not to deflate it. Refrigerate until ready to assemble.
06 - Spread or pipe a generous layer of lemon ricotta cream onto six of the pastry rectangles, then place a second rectangle on top of each to form individual servings.
07 - Dust the top layer of each mille feuille with powdered sugar and finish with a scattering of fresh lemon zest. Serve immediately for the best texture contrast.

# Expert Advice:

01 -
  • The contrast between shatteringly crisp pastry and cool lemon ricotta cream is the kind of texture combo that makes people close their eyes when they take a bite.
  • It looks like it took hours but the whole thing comes together in under an hour with mostly hands off time.
02 -
  • That second baking tray on top during baking is not optional because without it the pastry puffs into wild irregular domes that crack and make stacking impossible.
  • Let the pastry rectangles cool completely before assembling or the residual heat will melt the cream into a sad puddle.
03 -
  • Pop your mixing bowl and whisk in the freezer for ten minutes before whipping the cream because cold equipment makes the cream whip faster and hold its shape longer.
  • If you want perfectly neat rectangles, use a ruler and a sharp knife to score the pastry before cutting all the way through.

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