Millefeuille of Fresh Figs and Ricotta
Millefeuille of Fresh Figs and Ricotta is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Heat oven to 325°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat oven to 325°F.
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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.