Description
A showstopping savory twist on the classic French mille-feuille. Buttery puff pastry turns ultra-crisp, layered with zesty whipped lemon-ricotta and delicate prosciutto. Sophisticated, light, and endlessly impressive.
Ingredients
Puff Pastry Layers:
1 sheet all-butter puff pastry, thawed
1 egg (for egg wash)
Flaky sea salt (for topping)
Lemon-Ricotta Whip:
250 g ricotta cheese
Zest of 1 lemon
1 tbsp lemon juice
1 tbsp olive oil
Salt & pepper to taste
Assembly:
100 g prosciutto, very thinly sliced
Fresh thyme leaves or microgreens (optional, for garnish)
Instructions
1. Preheat oven to 200°C (390°F). Cut puff pastry into 6 rectangles (about 10×5 cm). Place them on a parchment-lined baking sheet. Prick with a fork, brush with egg wash, and sprinkle with flaky sea salt. Cover with a second parchment sheet and another tray. Bake for 15–18 minutes until golden and crisp. Let cool completely.
2. Whisk ricotta with lemon zest, juice, olive oil, salt, and pepper until smooth and airy. Transfer to a piping bag for cleaner assembly, if desired.
3. Place one pastry rectangle on a plate. Pipe or spoon whipped ricotta on top. Add a few folds of prosciutto. Repeat with another pastry, ricotta, and prosciutto. Finish with a final pastry layer.
4. Garnish with thyme leaves or microgreens. Serve immediately for best texture.
Notes
Use full-fat ricotta for a rich, stable whip.
Do not refrigerate after assembly—serve immediately to keep pastry crisp.
Substitute prosciutto with grilled zucchini or smoked salmon for variation.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Brunch
- Method: Baking, Layering
- Cuisine: French-Inspired, Modern European
Nutrition
- Serving Size: 1 stack
- Calories: 390
- Sugar: 1
- Sodium: 580
- Fat: 28
- Saturated Fat: 13
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 19
- Fiber: 1
- Protein: 13
- Cholesterol: 75