- 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
- Heat oven to 325°F.
- 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.
- 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.