Instructions
1. Prepare the puff pastry:
Preheat your oven to 200°C (390°F).
Lay out the puff pastry sheets on baking paper.
Prick them all over with a fork to prevent excessive puffing.
Optionally, place another baking tray on top to keep them flat.
Bake for about 15–18 minutes, or until golden and crisp.
Let them cool completely, then cut each sheet into equal rectangles (usually 6 or 9 per sheet depending on size).
2. Make the ricotta cream:
In a bowl, whisk the ricotta with sugar and vanilla (or lemon zest) until smooth.
In a separate bowl, whip the cream until stiff peaks form.
Gently fold the whipped cream into the ricotta mixture until fully incorporated.
3. Assemble the millefeuille:
Place one rectangle of puff pastry on a serving plate.
Pipe or spoon a layer of ricotta cream.
Add another pastry layer, repeat the cream, then top with a final pastry layer.
Dust the top with powdered sugar, or drizzle with melted chocolate.
4. Chill and serve:
Refrigerate for at least 1 hour to set.
Just before serving, decorate with fresh berries or fruit if desired.
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