Ingredients
- 1 sheet Puff Pastry
- 3 tbsp Butterunsalted
- 2 cups Strawberries
- 1/2 Lemonjuice and zest
- 3 tbsp Icing sugar
- 2 cups Ricotta
- 1/3 cup Milk
- 1 tsp Vanilla essence
- 6 Mint leaves
As much as I love having people over for dinner, weekdays are hectic for everyone, so fast, yet sophisticated dessert ideas are always, always welcome. And I really do enjoy making the extra effort of having dessert for our guests. This strawberry millefoglie is perfect, as it is light, easy to serve and just so delicious. You can replace strawberries with any fruit you like unless it’s not too watery, or even add a few chocolate chips to the cream if you really dare. The original recipe was made with puff pastry, but I decided to use filo pastry for some adventure.
Steps
1 Done | I start by rolling out the pastry sheets, (readymade of course!) on a lightly floured surface. I cut these into 3 even rectangles, spread each sheet with butter (each layer has about 7 sheets) and transfer to a baking tray lined with a baking sheet. Then I baked them until the pastry is puffed and golden, for about 20 minutes. |
2 Done | Meanwhile, you can start the ricotta mixture. In a bowl, I whisked together the ricotta, icing sugar and vanilla essence, until soft and creamy. |
3 Done | In another bowl, I stirred together the strawberries, lemon juice and zest, and chopped mint. |
4 Done | After the pastry has cooled, lay the first rectangle as the base and top with half of the whipped ricotta mixture and 1/3 of the strawberries. I repeated with the remaining layers, leaving some strawberries and mint leaves for decoration. |
5 Done | Serve chilled and dust with icing sugar for an elegant finish. |
