Millefeuille Of Fresh Figs And Ricotta

• 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,
• 10 minutes in a cast-iron skillet

1. Heat oven to 325u0b0F.
2. 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.
3. 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.

phyllo, unsalted butter, sugar, ricotta, sugar, lemons, lemon juice, balsamic vinegar, sugar, black, freshly ground black pepper, pine nuts, minutes

Taken from www.epicurious.com/recipes/food/views/millefeuille-of-fresh-figs-and-ricotta-242824 (may not work)