Port Fig Mille Feuille

by Kate on October 26, 2015

Port Fig Mille Feuille - FoodBabbles.com

A while ago circa 2014, myself and my pal Carrie ended our First on the First dual culinary journey together by each making a Mille Feuille at home for the first time. For nearly two years Carrie and I came together each month to tackle a new challenge. Later, others joining on the fun. As First on the First came to an end, I made Balsamic Blueberry Mille-Feuille which was a summery, cinnamon-kissed delight while Carrie made a Nutella Pastry Cream Mille Feuille version for hers. Mille Feuille, also known as Napoleon is a traditional French dessert that since those endeavors has not been revisited in my kitchen. I thought it was high time.

Mille Feuille is beyond easy so why not! This time I topped flaky, delicate puff pastry with lightly sweetened, lemony ricotta cheese. A few sliced fresh black mission figs and a drizzle of port balsamic syrup make this an elegant dessert that comes together in only moments. This dessert is perfect for serving to guests when you don’t want to be tied up in the kitchen or for just throwing together when you need a weeknight sweet treat!

Port Fig Mille Feuille - FoodBabbles.com



Port Fig Mille Feuille

30 minutes

Yield: 9 servings

Port Fig Mille Feuille

Golden, flaky puff pastry squares sandwich lemon-kissed sweetened ricotta, fresh figs and a port wine reduction for an easy yet impressive simple dessert recipe.


  • 1 package (2 sheets) frozen puff pastry, thawed
  • 1/2 cup + 1 tablespoon granulated sugar, divided
  • 1 teaspoon ground cinnamon
  • 1 tablespoon butter, melted
  • 1/2 cup port wine
  • 1/2 cup balsamic vinegar
  • 1 1/2 cups part skim ricotta
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 12 black mission figs, sliced


  1. Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper. Set aside.
  2. Cut puff pastry sheets into 9 even squares each for a total of 18 squares. Brush each with melted butter and place on prepared baking sheets.
  3. Combine 1/4 cup sugar with cinnamon and sprinkle over squares. Bake in preheated oven for 12-15 minutes until puffed and golden. Remove from oven and cool.
  4. While the squares bake, whisk together port wine, balsamic vinegar and 1 tablespoon sugar over medium until sugar has dissolved. Bring to a boil then reduce heat and simmer mixture until reduced and syrupy. Set aside to cool.
  5. In a medium bowl, mix together ricotta, remaining 1/4 cup sugar, lemon juice and lemon zest until well combined.
  6. Assemble the mille feuille by placing one puff pastry square on a serving plate, top with a hearty dollop of ricotta. Add 4-5 slices of fig. Drizzle with port reduction and top with another square. Repeat with remaining ingredients.

{ 2 comments… read them below or add one }

Barbara | Creative Culinary October 26, 2015 at 1:03 pm

Sounds luscious; all flavors I absolutely love put together in one beautiful dessert!


Kate October 26, 2015 at 4:45 pm

Thank you so much Barb! It’s really wonderful and even better that it takes no time at all to prepare!


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