Crisp, flaky puff pastry topped with creamy and sweet lemon ricotta and baked with sugared meyer lemon slices. A dessert that's perfect to bring to a party or serve for brunch.
It's Monday, but it's a holiday and therefore we shall start with dessert. And also, I've decided that Mondays are just the pits for most of us, sooooo dessert it is. Hey, we could call it brunch and therefore it's not dessert after all. Either way, as long as lemon ricotta puff pastry is involved we should be here for it because it's bringing all sort of easy sweet treat vibes into our bellies.
Here's what to love about this lemon ricotta puff pasty:
- It's easy! (Easier than pie, because pie is not the easiest thing to make it turns out.)
- Travels well.
- Sweet and creamy.
- Flaky, crisp puff pastry.
- We're breaking out the blow torch again.
- But, you don't have to have a blow torch.
Meyer Lemons vs Regular Lemons
Who is Meyer and why is there such of fuss over his lemons?! Like a beacon of spring in the throws of snowy winter, Meyer lemons start to pop up on produce shelves. Is it worth the price? I think so, but I'll make a case for it.
Meyer lemons are a hybrid fruit originally from China and introduced to the US by Frank Meyer. Smaller than standard lemons with a thinner rind and thinner skin with a yellow-orange color. The fuss, really, is about the taste. While they still have that good old lemon tang, they're sweeter than regular lemons with a deeper flavor in the skin when zested.
This makes them perfect for adding to winter citrus salads, roasting on chicken, or topping of a sweet treat like simple ricotta puff pastries.
How to make Meyer Lemon Ricotta Puff Pastry
You guys get your blow torch yet? Ok, fiiiine, you don't have to have a blow torch to make these bites of 'Spring is almost here' bliss. BUT the day is better when you get to fire it up and watch sugar melt and caramelize right at your finger tips. It also guarantees a nice brulee style caramelization on the lemon, but your lemon ricotta puff pastry will still be just as delicious if you sugar and bake the lemon slices (see recipe notes.)
I use this one here. It's simple and you can adjust the size of the flame, just don't forget the fuel. And then once you've conquered these puff pastries, you can use it for créme brûlée, s'mores or even ham.
Making these bites of cheese danish inspired pastries really doesn't take much. A 400° oven, a few bowls and about 30-ish minutes. The faster you prep, the faster it goes. They only need about 10 to 15 minutes in the oven.
Here are your tips for successful lemon ricotta puff pastries:
- The colder the puff pastry, the flakier it bakes. If it warms up a lot during prep, throw the pastries in the freezer for 3 to 5 minutes before baking
- Lightly cut a square about ½ inch inset from the edge of each pastry square without cutting through to the other side. This helps to contain the ricotta and let the edges get nice and flaky.
- Bake on top of parchment paper since some sugar will bake off onto the paper. This will make removing the pastries easier.
- Don't caramelize the lemons on top of the parchment paper unless you want to set off the smoke detector. This is coming from a place of personal experience.
- Tarts can be reheated, served warm or enjoyed cold. They're delicious anyway you get them!
Ready to have the best dish on the table? Let's get to it!
Meyer Lemon Ricotta Puff Pastry
Ingredients
- 2 sheets puff pastry thawed
- 1 cup whole milk ricotta cheese
- 1 meyer lemon zested then thinly sliced
- ¾ cup granulated sugar divided
- 2 tablespoons turbinado sugar see notes
Instructions
- 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, ½ cup granulated sugar, and lemon zest.
- Cut the puff pastry into 9 squares (3x3). Using a sharp knife, cut a square about ½-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 ¼ 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 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. See notes for no blow torch options.
Notes
- To prepare without a blow torch, sprinkle each tart with a little more granulated sugar and broil for 2 to 3 minutes until sugar melts. The sugar will caramelize during broiling, but not as much as if done with the blow torch.)
- Turbinado sugar and raw sugar are the same and are great for getting a thick caramelized layer on desserts. Regular granulated sugar can be substituted.
- When cutting the inset squares, try not to cut through to the other side of the pastry dough.
Anne says
Hi! These sound wonderful but I'm confused about an instruction: "Lightly dip each side into the sugar and place on top of the ricotta." Each side of what?
Lauren says
Hi Anne -
Sorry for not being clear, you should dip each side up the lemon slice in sugar. Thanks!
Kari Heron | Chef and Steward says
Did you candy the lemons? I love Meyer lemons and the ricotta make a perfect light combination for a tart!
Heather says
Any food that involves a blow torch is my kind of food!!! Love this recipe.. super jam packed with flavor and what a great way to serve up puff pastry. Amazing flavors and super easy to make
Ruchi says
I like to make this pastries ahead of time and keep them in the fridge till the morning- they are so good for breakfast! Lunch box idea for kids too.
Amanda Mason says
These look ridiculously amazing! I've never had anything like this before but now I want to venture out and make these yummy pastry puffs!! Ricotta and lemon are so delish together! I'll be giving this recipe a try!!
Colleen says
I love Meyer lemons and now I have a new way to use them. (and a new reason to break out the blow torch) These tarts look so simple but delicious with that creamy ricotta filling.
Sharon says
What a wonderful dessert! Flaky crust of the puff pastry and the bright lemon filling make for a delicious treat. Can't wait to make it.
Leanne | Crumb Top Baking says
This puff pastry would definitely help get me through Mondays, or any day of the week! I love Meyer's lemons, but it's only on the odd occasion that I can find them around here. I love adding them to the top of pizza! And of course, they look perfect on top of this ricotta pastry!
Karyl Henry says
This recipe makes me want to go out and buy a blow torch! I've never bought Meyer lemons before, but I hear such great things, and they look perfect on this appetizer. This looks perfect for spring entertaining
Corina Blum says
Such a delicious looking dessert and I love how easy they would be to transport - perfect for picnics and packed lunches as well as just a little afternoon snack!
Katherine | Love In My Oven says
Loving how few ingredients this is! Meyer lemons are my jam - these look so yummy!!
Lauren says
thank you katherine!
Veena Azmanov says
All my perfect and delicious ingredients in making this creamy and flaky puffs.Definitely have to go for it. Great to carry them for friends on a Picnic.
Danielle Wolter says
i love when i can break out my blow torch!! it's such a fun kitchen tool. these sound just incredible. i am all about all things lemon and these sound like absolute perfections 🙂
Leslie Kiszka says
I am SO over winter right now. I need more bright and shiny lemons in my life... and also ricotta.