Millefeuille of Fresh Figs and Ricotta
An elegant layered dessert featuring crispy phyllo pastry, creamy lemon-scented ricotta, fresh black mission figs, and a balsamic reduction. This sophisticated dish combines sweet and tangy flavors with contrasting textures.
Ingredients
- •4 sheets phyllo dough
- •3 tablespoons unsalted butter
- •4 teaspoons sugar
- •1½ cups part-skim ricotta
- •¼ cup sugar
- •2 lemons lemon zest
- •1 tablespoons lemon juice
- •1 cup balsamic vinegar
- •1 tablespoon sugar
- •16 whole black mission figs
- •1 pinch black pepper
- •1 tablespoon pine nuts
- •
Cooking Instructions
- 1.
Heat oven to 325°F.
5 min
- 2.
Brush a large, shallow baking sheet with some butter and lay 1 phyllo sheet on top. (Cover remaining phyllo with a damp cloth.) Brush phyllo with butter and sprinkle on 1 teaspoon sugar. Layer another phyllo sheet on top and press down. Repeat layering until you use all sheets, ending with 1 teaspoon sugar on top. Cut phyllo stack into 32 equal squares. Bake until squares are golden brown and crisp, 15 to 17 minutes.
17 min
- 3.
Mix ricotta, sugar, lemon zest and a pinch of salt; add lemon juice to taste. Sauce: Bring vinegar and sugar to a boil in a small saucepan; continue to boil until reduced and slightly syrupy, 5 to 7 minutes. Assembly: Place a dab of ricotta mix on a plate. Top with 1 phyllo square, 1 tbsp ricotta and fig slices. Repeat for a total of 4 layers. Sprinkle with black pepper. Drizzle plate with balsamic reduction and scatter pine nuts around. Repeat.
15 min
