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.