Savory Mille-Feuille with Lemon Ricotta & Prosciutto Recipe
This Savory Mille-Feuille with Lemon Ricotta & Prosciutto is a delicate and elegant appetizer featuring layers of crisp, golden puff pastry filled with a light, tangy lemon ricotta whip and thinly sliced prosciutto. Garnished with fresh thyme leaves or microgreens, this dish combines a perfect balance of creamy, salty, and fresh flavors, ideal for a sophisticated snack or starter.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Halal
Ingredients
Scale
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
- Preheat and Prepare Pastry: Preheat the oven to 200°C (390°F). Cut the thawed puff pastry sheet into 6 rectangles approximately 10×5 cm each. Arrange the rectangles on a parchment-lined baking sheet. Prick each piece with a fork to prevent puffing, brush the tops with beaten egg wash, and sprinkle with flaky sea salt. Cover with a second parchment sheet and place another baking tray on top to keep pastry flat during baking.
- Bake Pastry Layers: Bake the pastry layers in the preheated oven for 15–18 minutes until they turn golden brown and crisp. Once baked, remove from the oven and allow them to cool completely on a wire rack to maintain crunch.
- Prepare Lemon Ricotta Whip: In a bowl, whisk the ricotta cheese with the lemon zest, lemon juice, olive oil, and a pinch of salt and pepper until the mixture is smooth and airy. For ease of assembly, transfer the lemon-ricotta mixture into a piping bag, though a spoon can also be used.
- Assemble the Mille-Feuille: Place one puff pastry rectangle on a serving plate. Pipe or spoon a generous amount of lemon ricotta whip on top. Fold a few slices of prosciutto over the ricotta layer. Repeat layering with another piece of puff pastry, lemon ricotta, and prosciutto. Finish by placing a final puff pastry layer on top.
- Garnish and Serve: Garnish the completed mille-feuille with fresh thyme leaves or microgreens for a fresh, herbaceous touch. Serve immediately to enjoy the contrast between crisp pastry and creamy filling for the best texture and flavor experience.
Notes
- Ensure the puff pastry is fully thawed before baking to achieve even puffing and crispiness.
- Using a piping bag for the ricotta whip creates a neater presentation, but a spoon works perfectly fine.
- Serve immediately after assembling to maintain the crisp texture of the puff pastry layers.
- For variation, try substituting prosciutto with smoked salmon or thinly sliced roasted vegetables.
- If fresh thyme or microgreens aren’t available, fresh basil or arugula can be good alternatives.
Keywords: Mille-Feuille, Savory Pastry, Lemon Ricotta, Prosciutto, Puff Pastry, Italian Appetizer
