millefeuille-of-fresh-figs-and-ricotta-242824.json

{
    "directions": [
        "Heat oven to 325\u00b0F.",
        "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 teaspoon sugar. Layer another phyllo sheet on top and press down. Repeat layering until you use all sheets, ending with 1 teaspoon sugar on top. Cut phyllo stack into 32 equal squares. Bake until squares are golden brown and crisp, 15 to 17 minutes.",
        "Mix ricotta, sugar, lemon zest and a pinch of salt; add lemon juice to taste. Sauce: Bring vinegar and sugar to a boil in a small saucepan; continue to boil until reduced and slightly syrupy, 5 to 7 minutes. Assembly: Place a dab of ricotta mix on a plate. Top with 1 phyllo square, 1 tbsp ricotta and fig slices. Repeat for a total of 4 layers. Sprinkle with black pepper. Drizzle plate with balsamic reduction and scatter pine nuts around. Repeat."
    ],
    "ingredients": [
        "4 sheets phyllo dough, thawed according to package directions",
        "3 tablespoons unsalted butter, melted, divided",
        "4 teaspoons sugar, divided",
        "1 1/2 cups part-skim ricotta",
        "1/4 cup sugar",
        "Zest of 2 lemons",
        "Fresh lemon juice",
        "1 cup balsamic vinegar",
        "1 tablespoon sugar",
        "16 black mission figs, sliced",
        "Freshly ground black pepper",
        "1 tablespoon pine nuts, toasted 10 minutes in a cast-iron skillet"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Bake",
        "Vegetarian",
        "Vinegar",
        "Ricotta",
        "Fig",
        "Pine Nut",
        "Phyllo/Puff Pastry Dough",
        "Self"
    ],
    "title": "Millefeuille of Fresh Figs and Ricotta",
    "url": "http://www.epicurious.com/recipes/food/views/millefeuille-of-fresh-figs-and-ricotta-242824"
}