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1 sheet of puff pastry (store-bought or homemade)
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1 tablespoon powdered sugar (for dusting)
For the Ricotta Filling:
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1 cup ricotta cheese (well-drained)
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3 tablespoons powdered sugar (or more to taste)
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1/2 teaspoon vanilla extract
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Zest of 1 lemon (optional, for brightness)
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1/4 cup heavy cream (optional, for extra smoothness)
For Garnish:
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Fresh berries (optional)
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A dusting of powdered sugar or cocoa powder
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A drizzle of honey or melted dark chocolate (optional)
Preparation (Step-by-Step Guide):
1. Bake the Pastry Layers:
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Preheat the oven to 400°F (200°C).
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Cut the puff pastry sheet into 3 equal rectangles. Place on a baking tray lined with parchment paper.
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Prick each piece with a fork to prevent excessive puffing.
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Place another sheet of parchment and a second baking tray on top (to weigh it down) and bake for 12–15 minutes, or until golden and crisp.
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Cool completely, then dust with powdered sugar.
2. Prepare the Ricotta Cream:
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In a mixing bowl, combine ricotta, powdered sugar, and vanilla extract (plus lemon zest if using).
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For a smoother texture, whip in the heavy cream until light and fluffy.
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Chill in the refrigerator for at least 30 minutes to firm up.
3. Assemble the Millefeuille:
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Place one pastry rectangle on a serving plate. Spread or pipe a thick layer of ricotta cream.
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Add the second pastry layer, then more cream.
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Top with the final pastry sheet.
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Dust the top with powdered sugar or drizzle with honey/chocolate for a beautiful finish.
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Garnish with fresh berries, if desired.
Serving and Storage Tips:
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Serve chilled: Let the assembled Millefeuille rest in the fridge for 30 minutes before serving for clean layers.
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Cut with a serrated knife: Gently saw through to avoid squishing the pastry.
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Best enjoyed the same day: The puff pastry stays crisp for a few hours. For longer storage, keep the layers and cream separate until ready to assemble.
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Store ricotta filling: Refrigerate unused filling in an airtight container for up to 2 days.
Variants (Creative Twists):
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Citrus Ricotta Millefeuille: Add orange zest and a splash of Grand Marnier for a citrusy flair.
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Chocolate Ricotta: Mix in cocoa powder or melted dark chocolate to create a chocolate version.
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Savory Option: Omit sugar and flavor the ricotta with herbs, lemon, and black pepper—perfect for a starter or cheese course.
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Nutty Crunch: Add a layer of crushed pistachios or hazelnuts between cream and pastry.
FAQ:
Q: Can I use mascarpone instead of ricotta?
A: Yes! Mascarpone will make the cream even richer and silkier, though ricotta offers a lighter, more delicate taste.
Q: My puff pastry puffed too much—what should I do?
A: You can gently press it down once it cools, or slice the puffed layers in half horizontally and use the flattest parts.
Q: Is this dessert very sweet?
A: Not overly. The ricotta cream is lightly sweetened to balance the buttery pastry. You can adjust the sugar to taste.
Q: Can I make it ahead of time?
A: You can prepare the components ahead, but it’s best to assemble shortly before serving to keep the pastry crisp.
Q: How do I make it gluten-free?
A: Use gluten-free puff pastry and ensure all other ingredients are labeled gluten-free.
Conclusion:
This Ricotta Millefeuille brings together elegance and comfort in one beautifully layered dessert. With its flaky pastry and dreamy cream, it’s a modern twist on a timeless classic—simple enough for home bakers, yet stunning enough for any special occasion. Try it once, and you’ll find yourself reaching for this recipe every time you want to impress (without the stress).
