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

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

2

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

3

(Cover remaining phyllo with a damp cloth

4

) Brush phyllo with butter and sprinkle on 1 teaspoon sugar

5

Layer another phyllo sheet on top and press down

6

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

7

Cut phyllo stack into 32 equal squares

8

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

9

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

10

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

11

Assembly: Place a dab of ricotta mix on a plate

12

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

13

Repeat for a total of 4 layers

14

Sprinkle with black pepper

15

Drizzle plate with balsamic reduction and scatter pine nuts around

16

Repeat

17

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

18