Lemon Ricotta Puff Mille Feuille (Printable)

Golden puff pastry layers filled with smooth lemon ricotta cream, finished with powdered sugar dusting.

# What You'll Need:

→ Puff Pastry

01 - 1 sheet store-bought or homemade puff pastry, approximately 8.8 oz
02 - 1 tablespoon granulated sugar, for sprinkling

→ Lemon Ricotta Cream

03 - 8.8 oz whole milk ricotta cheese
04 - 3.4 fl oz heavy whipping cream
05 - 1 medium lemon, zest and juice
06 - 2.1 oz powdered sugar
07 - 1 teaspoon pure vanilla extract

→ Garnish

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

# Directions:

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. Cut into 12 equal rectangles. Place on the prepared tray, sprinkle with granulated sugar, and cover with another sheet of parchment paper topped with a second baking tray to prevent excessive puffing.
03 - Bake for 15 to 20 minutes until crisp and golden brown. Transfer to a wire rack and let cool completely.
04 - In a mixing bowl, whisk the ricotta until smooth. Add powdered sugar, lemon zest, lemon juice, and vanilla extract. Mix 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 a generous layer of lemon ricotta cream onto six of the pastry rectangles. Top each with a second pastry rectangle to form the mille feuille.
07 - Dust the top layer of each mille feuille with powdered sugar and garnish with additional lemon zest. Serve immediately for the best texture.

# Expert Tips:

01 -
  • It looks like it came from a Parisian patisserie but the whole thing comes together in under an hour with mostly pantry ingredients.
  • The lemon ricotta cream is lighter than buttercream and far less fussy, with a brightness that keeps you coming back for another piece.
02 -
  • Skip the second baking tray on top and your pastry rectangles will puff unevenly, making them impossible to stack neatly.
  • Refrigerating the assembled mille feuilles for more than thirty minutes softens the pastry into a soggy disappointment, so time your assembly for right before serving.
03 -
  • Demerara sugar on the pastry instead of granulated gives a deeper, toffee-like crunch that elevates the whole dessert.
  • Always taste your ricotta before mixing, some brands are tangier than others and you may want to adjust the sugar slightly.

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