Millefeuille with Ricotta: the recipe for a crumbly and greedy dessert
The millefeuille with ricotta is a delicious and easy to make dessert. It's a fresh and delicate dessert, you can serve as an after-dinner with family or friends. The millefeuille is a typical dessert of the Italian pastry tradition. It alternates with layers of soft ricotta cream enriched with dark chocolate chips. It's a real treat for the palate. So let’s see how to make the millefeuille with ricotta to perfection.
Tips
To make this dessert, you can use the store-bought puff pastry or make it at home. You can enrich the layers of the millefeuille with small pieces of cooked pear and cinnamon, or with other fresh fruit according to your availability. You can decorate the surface with maple syrup, honey or chopped walnuts.
Let the millefeuille rest for at least 10 minutes before serving, so that the flavors blend well.
How to store Millefeuille with Ricotta
You can store the millefeuille in the refrigerator for about 2-3 days, tightly closed in an airtight container.
How to make Millefeuille with Ricotta
Start preparing the millefeuille by cutting a ready-made puff pastry sheet into 3 equal parts 1.
Start preparing the millefeuille by cutting a ready-made puff pastry sheet into 3 equal parts 1.
Arrange the puff pastry on a baking sheet lined with baking paper, separate the three rectangles by a few centimeters, then with the tines of a fork gently pierce the entire surface of the sheets 2 to avoid the risk of them swelling too much during cooking. Bake at 400° F for about 15-20 minutes or in any case until completely golden.
Arrange the puff pastry on a baking sheet lined with baking paper, separate the three rectangles by a few centimeters, then with the tines of a fork gently pierce the entire surface of the sheets 2 to avoid the risk of them swelling too much during cooking. Bake at 400° F for about 15-20 minutes or in any case until completely golden.
While the puff pastry is cooling, prepare the cream; drain the ricotta cheese from any residual water, then add the powdered sugar and mix everything with an electric whisk 3.
While the puff pastry is cooling, prepare the cream; drain the ricotta cheese from any residual water, then add the powdered sugar and mix everything with an electric whisk 3.
Pour the liquid cream 4 several times and then let it whip until the mixture is solid and compact enough.
Pour the liquid cream 4 several times and then let it whip until the mixture is solid and compact enough.
Mix by hand, with the help of a spatula, the dark chocolate chips 5; then put the cream in the refrigerator until use.
Mix by hand, with the help of a spatula, the dark chocolate chips 5; then put the cream in the refrigerator until use.
Transfer the cream into a piping bag even without a nozzle. In a serving dish, arrange the first layer of puff pastry and cover it with cream 6. Place the second layer of pastry on top and repeat the operation for a second time.
Transfer the cream into a piping bag even without a nozzle. In a serving dish, arrange the first layer of puff pastry and cover it with cream 6. Place the second layer of pastry on top and repeat the operation for a second time.
Finally finish with the last layer of puff pastry on which you will sprinkle plenty of powdered sugar to decorate. Now you are ready to serve your delicious millefeuille with ricotta 7.
Finally finish with the last layer of puff pastry on which you will sprinkle plenty of powdered sugar to decorate. Now you are ready to serve your delicious millefeuille with ricotta 7.
