Millefeuille of Fresh Figs and Ricotta Recipe | Epicurious

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