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Millefeuille of Fresh Figs and Ricotta

By Anita Lo

4.2

(3)

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Millefeuille of Fresh Figs and RicottaJim Bastardo

Not a fin in sight here—just a light, sweet finish to a healthy meal.

Recipe information

  • Yield

    Makes 8 servings

Ingredients

Phyllo:

4 sheets phyllo dough, thawed according to package directions
3 tablespoons unsalted butter, melted, divided
4 teaspoons sugar, divided

Filling:

1 1/2 cups part-skim ricotta
1/4 cup sugar
Zest of 2 lemons
Fresh lemon juice

Sauce:

1 cup balsamic vinegar
1 tablespoon sugar

Figs:

16 black mission figs, sliced
Freshly ground black pepper
1 tablespoon pine nuts, toasted 10 minutes in a cast-iron skillet

Preparation

  1. Step 1

    Heat oven to 325°F.

  2. For phyllo:

    Step 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. For filling:

    Step 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.

Nutrition Per Serving

Nutritional analysis per serving: 282 calories
9.1 g fat (5.1 g saturated)
47 g carbs
3 g fiber
7.6 g protein
#### Nutritional analysis provided by Self
TagsPastriesFrenchEuropeanFigFruitRicottaCheeseDairyPhyllo DoughSnackLunchBrunchBakingSelf

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