Millefeuille of Fresh Figs and Ricotta

Millefeuille of Fresh Figs and Ricotta
Photo by Jim Bastardo


  • 4 sheets phyllo dough
  • 16 black mission figs
  • 1 tablespoon pine nuts
  • 3 tablespoons unsalted butter
  • Freshly ground black pepper
  • Fresh lemon juice
  • 2 lemons
  • + 5 more ingredients
    • 4 teaspoons sugar
    • 1 tablespoon sugar
    • 1 cup balsamic vinegar
    • ¼ cup sugar
    • 1 ½ cups part-skim ricotta

Heat oven to 325°F. 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...

View full recipe at Epicurious


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