Mille-feuille, also known as Napoleon is a traditional French dessert. I’m sure you’ve enjoyed it many times. I love seeing the flaky, gorgeous, chocolate and vanilla swirled tops of mille-feuille through the glass at the bakery. Mille-feuille is made up of three layers of puff pastry and in between those golden layers are layers of vanilla pastry cream. Simple, classic flavors that explain why this dessert has stood the test of time.
This month First on the First comes to an end so we decided to go out with this challenge. Mille-feuille is something I’ve wanted to make for a very long time. In fact, any time I thought about making it I figured I would be making it the traditional way. With the arrival of warmer days, my thoughts turned to different flavors. My mind started swirling and this untraditional Napoleon creation emerged.
Layers of puffed pastry are sprinkled with a touch of cinnamon sugar and sandwich slightly sweetened ricotta cheese and balsamic-kissed blueberries. This light dessert is easy to make and is the perfect finishing touch after a meal enjoyed with family and friends. It’s also an exquisite way to send First on the First out. Over three years ago while reading one of Carrie’s posts, she mentioned her list of culinary goals. As I read along, I found myself nodding in agreement and came to realize that nearly everything on her list was on my culinary bucket list too. I suggested that maybe we tackle some of these things together and she enthusiastically agreed.
Two people with similar goals embarked on a journey together by tackling creme brûlée. I made a Lemon Creme Brûlée while Carrie took custard to the next level with her Creme Brûlée. Later that year, we decided to invite others to our group and First On The First was officially born. Together our little tribe of cooks challenged ourselves to tackle new things in the kitchen but now more than three years later it’s time to move on to new projects so this is our final farewell. So be sure to check out what everyone else made this month. Want to walk down memory lane? Check out all my First On The First posts HERE.
More mille feuille madness:
- Suitcases & Sweets took on the Mille Feuille challenge and won
- Jenn of Go Running, Mama! went over the top with Banane Noisette Mille Feuille
- poet in the pantry attemptedMille Feuille with Nutella Pastry Cream
One Year Ago: Sfogliatelle
Two Years Ago: Sourdough Pretzels
Cinnamon-kissed flaky puff pastry squares topped with lightly sweetened ricotta and balsamic blueberries, a lovely light dessert.
- 1 cup balsamic vinegar
- 1 sheet frozen puff pastry, thawed
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1 cup blueberries
- 1 cup part-skim ricotta cheese
- 1/2 tablespoon powdered sugar
- 1/2 teaspoon vanilla bean paste
- In a small pot, set balsamic vinegar over medium heat. Bring to a boil then reduce heat to simmer. Simmer vinegar until reduced and syrupy. Set aside. Cool completely.
- On a lightly floured surface, roll out puff pastry to 1/16th of an inch thickness and cut into 9 even squares. Place squares on a parchment-lined baking sheet.
- In a small bowl, mix together sugar and cinnamon. Prick puff pastry squares all over with the tines of a fork and sprinkle with cinnamon sugar mixture. Refrigerate while oven preheats.
- Preheat oven to 400 degrees. Bake puff pastry squares in preheated oven for 12-15 mintes or until puffed and golden. Remove from oven and cool squares on a wire rack.
- In a medium bowl, lightly mash blueberries. Add 3 tablespoons of reduced balsamic syrup and toss to coat.
- In a medium bowl, mix ricotta with powdered sugar and vanilla bean paste.
- Top 4 squares with 1/4 cup ricotta each and 1/4 cup of blueberries each. Top each with another pastry square and enjoy immediately. You'll have one square left over.