Ricotta and mixed berry Millefeuille

Ricotta and mixed berry Millefeuille

published on 8 August, 2017 at 09:25
INGREDIENTS
A sheet of puff pastry dough
750g ricotta cheese
200g powdered sugar
lemon zest
vanilla extract
mixed berries

DIRECTIONS
Cut the sheet of puff pastry into three rectangles and dust it with some powdered sugar. In a bowl, combine the ricotta and powdered sugar, a pinch of lemon zest and a few drops of vanilla essence.
Bake the three sheets of puff pastry at 200°C for 15 minutes, and then let them cool off. Cover the first layer with the ricotta cream and mixed berries. Do this with all three layers.
Dust with powdered sugar. The millefeuille is ready to be served!
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