Millefeuille Of Fresh Figs And Ricotta Recipe

Name: Millefeuille Of Fresh Figs And Ricotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 sheets phyllo dough, thawed according to package directions; 3 tablespoons unsalted butter, melted, divided; 4 teaspoons sugar, divided; 1 1/2 cups part-skim ricotta; 1/4 cup sugar; Zest of 2 lemons; Fresh lemon juice; 1 cup balsamic vinegar; 1 tablespoon sugar; 16 black mission figs, sliced; Freshly ground black pepper; 1 tablespoon pine nuts,; 10 minutes in a cast-iron skillet

Servings: persons

4 sheets phyllo dough, thawed according to package directions
3 tablespoons unsalted butter, melted, divided
4 teaspoons sugar, divided
1 1/2 cups part-skim ricotta
1/4 cup sugar
Zest of 2 lemons
Fresh lemon juice
1 cup balsamic vinegar
1 tablespoon sugar
16 black mission figs, sliced
Freshly ground black pepper
1 tablespoon pine nuts,
10 minutes in a cast-iron skillet

1
Heat oven to 325u00b0F.
2
Brush a large, shallow baking sheet with some butter and lay 1 phyllo sheet on top. (Cover remaining phyllo with a damp cloth.) Brush phyllo with butter and sprinkle on 1 teaspoon sugar. Layer another phyllo sheet on top and press down. Repeat layering until you use all sheets, ending with 1 teaspoon sugar on top. Cut phyllo stack into 32 equal squares. Bake until squares are golden brown and crisp, 15 to 17 minutes.
3
Mix ricotta, sugar, lemon zest and a pinch of salt; add lemon juice to taste. Sauce: Bring vinegar and sugar to a boil in a small saucepan; continue to boil until reduced and slightly syrupy, 5 to 7 minutes. Assembly: Place a dab of ricotta mix on a plate. Top with 1 phyllo square, 1 tbsp ricotta and fig slices. Repeat for a total of 4 layers. Sprinkle with black pepper. Drizzle plate with balsamic reduction and scatter pine nuts around. Repeat.

350

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 sheets phyllo dough, thawed according to package directions, 3 tablespoons unsalted butter, melted, divided, 4 teaspoons sugar, divided, 1 1/2 cups part-skim ricotta, and more.

Yes, Millefeuille Of Fresh Figs And Ricotta falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Millefeuille Of Fresh Figs And Ricotta

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