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Lemon Ricotta Mille-Feuille

2022-07-15 - Written by: Colette Dupont

Pastry Cream Puffs Lemon

Lemon Ricotta Mille-Feuille

A classic French pastry filled with lemon ricotta cream and topped with a layer of crispy pastry.

Lemon Ricotta Mille-Feuille

Servings: 8-10

Ingredients

For the Pastry Dough:

  • 1 1/2 cups all-purpose flour
  • 1/4 cup confectioners' sugar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 large egg

For the Lemon Ricotta Cream:

  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • 2 large egg yolks
  • 1 tablespoon grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 8 ounces ricotta cheese

Instructions

  1. Make the Pastry Dough:
    • In a medium bowl, whisk together flour, confectioners' sugar, and salt.
    • Add the softened butter and use a pastry blender or your fingertips to work it into the dry ingredients until the mixture resembles coarse crumbs.
    • Beat in the egg until the dough comes together in a ball.
    • Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
  2. Roll Out the Pastry:
    • On a lightly floured surface, roll out the chilled pastry to a thickness of about 1/8 inch (3 mm).
    • Cut out rectangles of pastry that are approximately 4 inches wide and 6 inches long.
  3. Make the Lemon Ricotta Cream:
    • In a medium saucepan, whisk together heavy cream, granulated sugar, egg yolks, lemon zest, and lemon juice.
    • Cook over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon.
    • Remove from heat and stir in ricotta cheese until fully incorporated.
  4. Assemble the Mille-Feuille:
    • In a large pastry bag fitted with a round tip, pipe a layer of lemon ricotta cream onto one half of each rectangle of pastry.
    • Fold the other half over the filling to form a triangle and press the edges together to seal.
  5. Bake the Mille-Feuille:
    • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
    • Place the assembled mille-feuille on the prepared baking sheet, leaving about 1 inch of space between each pastry.
    • Bake for 20-25 minutes or until golden brown.

Variations

This recipe was generated by modifying Lemon Ricotta Pancakes (Recipe #65) to create a Mille-Feuille. The result is a French-inspired pastry filled with lemon ricotta cream and topped with crispy pastry layers.