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Millefeuille of Fresh Figs and Ricotta

Name: Millefeuille of Fresh Figs and Ricotta
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, toasted 10 minutes in a cast-iron skillet

A small grocery run gets this on the table.

Ingredients

Steps

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directions

1.
Heat oven to 325°F.
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.

Recipes sourced from Epicurious.com.

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