Tuesday, June 15, 2010
(Adapted from Anita Lo's millefeuille)
4 sheets phyllo dough, thawed according to package directions
3 tablespoons unsalted butter, melted, divided
4 teaspoons sugar, divided
1 1/2 cups ricotta
1/4 cup sugar
Fresh lemon juice
1. Heat oven to 325°. Phyllo: Brush a large, shallow baking sheet with some butter and lay 1 phyllo sheet on top. (Cover remaining phyllo with a damp cloth.) Brush phyllo with butter and sprinkle on 1 tsp sugar. Layer another phyllo sheet on top and press down. Repeat layering until you use all sheets, ending with 1 tsp sugar on top. Cut phyllo stack into 32 equal squares. Bake until squares are golden brown and crisp, 15 to 17 minutes.
2. Mix ricotta, sugar, lemon zest and a pinch of salt; add lemon juice to taste.