A show stopping savory twist on the classic French mille-feuille. Buttery puff pastry turns ultra-crisp, layered with zesty whipped lemon-ricotta and delicate prosciutto. Sophisticated, light, and endlessly impressive.

Ingredients

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

• Bake the Pastry: Preheat oven to 200°C (390°F). Cut puff pastry into 6 equal rectangles (about 10×5 cm). Place them on a parchment-lined baking sheet. Prick with a fork and brush with egg wash. Sprinkle lightly with flaky sea salt. Cover with a second sheet of parchment and another baking tray to weigh it down. Bake for 15–18 minutes, until golden and crisp. Let cool completely.
• Make the Lemon-Ricotta Whip: In a mixing bowl, whisk together the ricotta, lemon zest, juice, olive oil, salt, and pepper until smooth and airy. For clean presentation, transfer to a piping bag (optional).
• Assemble the Mille-Feuille: Place one rectangle of puff pastry on a serving plate. Pipe or spoon on a layer of whipped ricotta. Add a few curls of prosciutto. Repeat with a second pastry layer, ricotta, and prosciutto. Top with the final pastry layer.
• Garnish & Serve: Finish with a few thyme leaves or microgreens on top. Serve immediately to maintain the crisp texture.

Notes

• Use full-fat ricotta for a rich, stable whip.
• Do not refrigerate after assembly—serve immediately to keep pastry crisp.
• Substitute prosciutto with grilled zucchini or smoked salmon for variation.

Recipe from Emma Recipes