Meyer Lemon Ricotta Puff Pastry Recipe
Easy and shareable! Perfect for a sweet brunch recipe or dessert. Puff pastry and sweet lemon ricotta and brulee meyer lemon.
How to Make the Best Meyer Lemon Ricotta Puff Pastry
Meyer lemon ricotta puff pastry is the perfect elegant dessert for brunch or an afternoon sweet treat. With just a few simple ingredients and minimal prep time, you can create impressive, bakery-quality pastries that look and taste far more complicated than they actually are. The combination of creamy ricotta, bright lemon zest, and crispy puff pastry creates a delightful contrast of flavors and textures.
The key to success with this recipe is using quality puff pastry and fresh meyer lemons. The subtle sweetness of meyer lemons pairs beautifully with the rich ricotta filling, and a quick torch at the end creates a sophisticated caramelized lemon top that elevates these pastries from simple to show-stopping. These are perfect for serving at brunch gatherings or as an impressive dessert for dinner guests.
Best enjoyed fresh from the oven while the pastry is still crispy and warm, these meyer lemon ricotta puff pastries are sure to impress everyone at your table.
Meyer Lemon Ricotta Puff Pastry
Easy and shareable! Perfect for a sweet brunch recipe or dessert. Puff pastry and sweet lemon ricotta and brulee meyer lemon.
Ingredients
Pastries
Instructions
Prepare
- Preheat the oven to 400°F. While the oven preheats, zest the Meyer lemon into a small bowl and then slice the zested lemon as thin as possible. In a separate bowl mix the ricotta, 1/2 cup granulated sugar, and lemon zest.
Assemble
- Cut the puff pastry into 9 squares (3x3). Using a sharp knife, cut a square about 1/2-inch inset from the edge of each puff pastry. As the pastry bakes this will help contain the ricotta and allow the edges to puff.
- Assemble the pastries by dropping 1 to 2 spoonfuls to the center of each puff pastry square. Pour 1/4 cup of granulated sugar onto a plate or flat surface. Lightly dip each side into the sugar and place on top of the ricotta. Top each square with a lemon slice. Repeat with remaining puff pastry and ingredients.
Bake & Finish
- Bake the puff pastry squares on a sheet pan lined with parchment paper at 400°F for 10 to 15 minutes until the pastry is golden brown. Remove the squares to platter, plate or another fire safe surface. Sprinkle each square with turbinado sugar (raw sugar) and torch until lemon is caramelized.
Notes
- See notes for no blow torch options.