Mille-Feuille Orange ricotta & Balsamic Strawberries

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● 4 sheets of frozen puff pastry

● 250g + 150g Castor sugar

● 1 kg ricotta

● 1 tsp vanilla paste

● 500g Strawberries

● 1 Orange rind

● 3 tbsp balsamic vinegar



Step 1. Preheat the oven to 200°(fan forced).

Step 2. Cut each pastry sheet into 9 portions (3x3).

Step 3. Place on a baking tray and cover with baking paper.

Step 4. Place another baking tray or wire rack on top to weigh down the pastry.

Step 5. Bake for 30 minutes or till crisp.

Step 6. Remove and allow to cool.

Step 7. Whip ricotta to soften.

Step 8. Add 250g castor sugar, vanilla paste and orange rind. Mix until sugar is dissolved. Put aside in the refrigerator.

Step 9. Roughly sliced strawberries.

Step 10. Quick cook in a hot pan with 150g sugar and balsamic vinegar until a glossy syrup is obtained.

Step 11. To serve, place ricotta mixture in a piping bag.

Step 12. Place 3 of the cut pastry squares onto serving dishes. Pipe a small amount of ricotta mixture over the top.

Step 13. Add a few strawberries and syrup, then top with another sheet of pastry and repeat with ricotta mixture and strawberries.

Step 14. Serve with shaved chocolate to decorate.


Ingredients sourced from: Aldi, Coles, King Ananas