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Savory Mille-Feuille with Lemon Ricotta & Prosciutto Recipe

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4.3 from 9 reviews

A sophisticated and light savory twist on the classic French mille-feuille, featuring ultra-crisp buttery puff pastry layered with zesty whipped lemon ricotta and delicate prosciutto. Perfect for an impressive appetizer or light meal.

  • Author: Zara
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Total Time: 40 minutes
  • Yield: 3 individual mille-feuille stacks
  • Category: Appetizer
  • Method: Baking
  • Cuisine: French

Ingredients

Puff Pastry

  • 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. Prepare Puff Pastry: Preheat your oven to 200°C (390°F). Cut the thawed puff pastry sheet into 6 rectangles, approximately 10×5 cm each. Place them on a parchment-lined baking sheet, prick each piece with a fork to prevent puffing unevenly, brush with egg wash, and sprinkle with flaky sea salt. Cover with another parchment sheet and a second baking tray on top to keep them flat during baking. Bake for 15–18 minutes until golden and crisp. Remove from oven and let cool completely.
  2. Make Lemon-Ricotta Whip: In a bowl, whisk ricotta cheese together with lemon zest, lemon juice, olive oil, salt, and pepper until the mixture is smooth, airy, and light. For easier assembly, transfer to a piping bag if preferred.
  3. Assemble Mille-Feuille: Place one rectangle of puff pastry on a serving plate. Generously pipe or spoon the whipped lemon ricotta on top, then add a few folds of thinly sliced prosciutto. Repeat with another layer of pastry, ricotta, and prosciutto. Finish by topping with the last pastry rectangle.
  4. Garnish and Serve: Decorate the top with fresh thyme leaves or microgreens for an elegant touch. Serve the mille-feuille immediately to enjoy the crisp texture of the puff pastry.

Notes

  • Use full-fat ricotta for a rich, stable whip that holds its shape well.
  • Do not refrigerate after assembly to prevent the puff pastry from becoming soggy; serve immediately for optimal texture.
  • For variations, substitute prosciutto with grilled zucchini or smoked salmon.

Find it online: https://zaracooking.com/savory-mille-feuille-with-lemon-ricotta-and-prosciutto-recipe/