LEMON AND RICOTTA MILLEFEUILLE, a simple and delicious pastry with puff pastry, perfect for Sunday dessert or birthday.
Very simple to prepare, the lemon and ricotta millefeuille is a truly delicious cake, crunchy and creamy at the same time, it melts in your mouth, and your guests will love it.
The recipe for lemon and ricotta millefeuille is perfect if you seek an uncomplicated yet delicious Sunday dessert, easy to prepare in a short time with a simple and good cream.
Of course, you can make modifications to the dessert; if you don’t like ricotta, mascarpone or whipped cream is perfect.
Follow me in the kitchen, today it’s lemon and ricotta millefeuille!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 30 Minutes
- Portions: 8-10
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3 puff pastry
- 2.2 lbs custard
- 2.2 lbs ricotta
- 1.5 cups sugar
- 1 lemon
Steps
Prepare the custard with some lemon zest, pour it into a shallow container and cover with film wrap in contact, place in the fridge to cool.
Remove the puff pastry from the fridge 10 minutes before using it, then prick it with a fork and sprinkle with granulated sugar and a splash of lemon juice.
Bake in the hot oven at 400°F for 10-15 minutes, remove from oven and let cool.
Grind the lemon zest with the sugar, add the ricotta and mix well.
Combine the cream with ricotta, place a layer of puff pastry on the serving platter and fill with a first layer of cream, then repeat until the ingredients are used up.
Dust with powdered sugar and keep in the fridge until serving.
Bon appétit
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