Millefeuille Of Fresh Figs And Ricotta

Serves: 6

Mckayla Mann

1 January 1970

Based on User reviews:

47

Spice

42

Sweetness

49

Sourness

44 mins

Prep time (avg)

5.2

Difficulty

Ingredients:

3 tbsps

Unsalted Butter (melted, divided)

1 tbsp

Sugar

1.5 cups

Ricotta (part-skim)

1

Lemon Juice (fresh)

1 cup

Balsamic Vinegar

1

Ground Black Pepper (freshly)

Directions:

1

Heat oven to 325°F

2

Heat oven to 325°F

3

For phyllo: Brush a large, shallow baking sheet with some butter and lay 1 phyllo sheet on top

4

(Cover remaining phyllo with a damp cloth

5

) Brush phyllo with butter and sprinkle on 1 teaspoon sugar

6

Layer another phyllo sheet on top and press down

7

Repeat layering until you use all sheets, ending with 1 teaspoon sugar on top

8

Cut phyllo stack into 32 equal squares

9

Bake until squares are golden brown and crisp, 15 to 17 minutes

10

Brush a large, shallow baking sheet with some butter and lay 1 phyllo sheet on top

11

(Cover remaining phyllo with a damp cloth

12

) Brush phyllo with butter and sprinkle on 1 teaspoon sugar

13

Layer another phyllo sheet on top and press down

14

Repeat layering until you use all sheets, ending with 1 teaspoon sugar on top

15

Cut phyllo stack into 32 equal squares

16

Bake until squares are golden brown and crisp, 15 to 17 minutes

17

For filling: Mix ricotta, sugar, lemon zest and a pinch of salt; add lemon juice to taste

18

Sauce: Bring vinegar and sugar to a boil in a small saucepan; continue to boil until reduced and slightly syrupy, 5 to 7 minutes

19

Assembly: Place a dab of ricotta mix on a plate

20

Top with 1 phyllo square, 1 tbsp ricotta and fig slices

21

Repeat for a total of 4 layers

22

Sprinkle with black pepper

23

Drizzle plate with balsamic reduction and scatter pine nuts around

24

Repeat

25

Mix ricotta, sugar, lemon zest and a pinch of salt; add lemon juice to taste

26