Name: Millefeuille of Fresh Figs and Ricotta
Yield: Makes 8 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, toasted 10 minutes in a cast-iron skillet

Image may contain Food Bread Confectionery Sweets Burger and Dessert

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

Step 1
Heat oven to 325°F.
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.
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

TagsPastries French European Fig Fruit Ricotta Cheese Dairy Phyllo Dough Snack Lunch Brunch Baking Self

Recipe notes

See Related Recipes and Cooking Tips

33 Ways to Use up That Box of Phyllo Dough
Sweet tarts, cheesy appetizers, savory pies, and more.

Recipe information

Ingredients

Phyllo:

Filling:

Sauce:

Figs:

Preparation

Step 1

For phyllo:

Step 2

For filling:

Step 3

Nutrition Per Serving

Recipe notes

33 Ways to Use up That Box of Phyllo Dough