Lemon Ricotta Puff Pastry (Printable)
Crisp puff pastry layered with zesty lemon ricotta cream, dusted with powdered sugar. An elegant French-Italian treat.
# What You'll Need:
→ Puff Pastry
01 - 1 sheet store-bought or homemade puff pastry (about 9 oz)
02 - 1 tablespoon granulated sugar, for sprinkling
→ Lemon Ricotta Cream
03 - 9 oz whole-milk ricotta cheese
04 - ⅓ cup plus 1½ tablespoons heavy whipping cream
05 - 1 medium lemon, zest and juice
06 - ¼ cup plus 2 tablespoons powdered sugar
07 - 1 teaspoon pure vanilla extract
→ Garnish
08 - Powdered sugar, for dusting
09 - Fresh lemon zest, for decoration (optional)
# Steps:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
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 golden brown. 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 until uniformly incorporated. Refrigerate until ready to assemble.
06 - Spread or pipe a generous layer of lemon ricotta cream onto six of the pastry rectangles. Place a second pastry rectangle on top of each to form six two-layer mille feuille.
07 - Dust the top layer of each mille feuille generously with powdered sugar and finish with a scatter of fresh lemon zest. Serve immediately.
# Expert Tips:
01 -
- It looks like it came from a Parisian bakery but comes together with store bought puff pastry and zero fancy equipment.
- The lemon ricotta cream is lighter than buttercream and bright enough to make you close your eyes on the first bite.
02 -
- That second baking tray on top is not optional because without it the pastry curls and puffs unevenly and you will not get flat layers.
- Letting the pastry cool completely before assembly keeps the cream from melting into a puddle.
03 -
- Demerara sugar on the pastry instead of granulated gives a deeper caramel crunch that surprises people in the best way.
- A piping bag with a wide round tip makes the cream layer look effortless and professional even if your hands are unsteady.