Gently roll out the puff pastry roll and divide it in half to obtain 2 equal rectangles.
Prick the surface of the two sheets with the tines of a fork, brush with egg white, sprinkle with a little icing sugar and bake in a preheated convection oven at 180 ° for about 20 minutes or until golden brown, then set the sheets aside. and let them cool.

Now prepare the mascarpone cream. Work the mascarpone with the icing sugar (75 g), then whip the cold cream from the fridge and add it to the mascarpone, mixing with movements from the bottom up.

Prepare the syrup by bringing the water to a boil in a saucepan with the orange peel, sugar and, if you like, the rum. Then remove the peel and let it cool.
Meanwhile, cut the pandoro into slices about 2 cm thick (if you prefer you can also remove the edges ... I preferred to keep them).
Arrange them on the work surface lined with parchment paper, next to each other or even slightly overlapping, in order to create a uniform base. Brush them with the wet, then cover them with a second sheet of parchment paper and flatten them a little by rolling them out with a rolling pin.

Cut out 2 rectangles of the same size as the 2 rectangles of puff pastry from the pandoro sheet, then start assembling your millefeuille.
Spread a small layer (even half a central spoon is enough) of mascarpone cream on the serving dish you have chosen to serve your dessert, so that the pastry does not move. Place the first rectangle of pandoro on top, cover with a layer of cream, add a part of the chocolate chips and chocolate topping to taste, then add the first rectangle of pastry and brush it lightly with the leftover syrup. Then proceed with the second layer, adding (in order): pandoro, cream, chocolate (drops and topping), pastry.

Decorate as desired with sprinkles of leftover cream and chocolate chips, or simply sprinkle with icing sugar and serve immediately.


MILLEFOGLIE OF PANDORO AND NOUGAT, a easy Christmas cake, fast, greedy and also beautiful to look at, and then few ingredients are neededi to prepare it, ideal for tasting pandoro in a different way and also excellent for consuming the pandoro that remains after the holidays, I don't know about you but at least one remains intact in the box and is able to remain there until the following Christmas, so since nothing is thrown away in the kitchen, we find a way to use it, perhaps making a delicious and easy dessert like this one, at the bottom of the article you will also find the video recipe, follow me I will tell you the recipe of the MILLEFOGLIE OF PANDORO AND NOUGAT.


3 slices of pandoro (cut wide)
500 ml of whipping cream
120 grams of white nougat (I used the one with almonds but it also goes well with hazelnuts)
50 grams of powdered sugar
powdered sugar for topping

The recipes of the Chef's Test and It's always noon

If you are interested in the recipe for this delicious dish called "Sacripantina di Pandoro", below you will find the list of ingredients, an exhaustive description of the procedure for cooking this delicious recipe and the video with the salient steps to prepare this delicious dish.

  • 4 slices of pandoro
  • 2 slices of pandoro crumbled and sieved
  • 1 slice of pandoro cut into cubes
  • 1/2 l of Marsala custard
  • 250g of whipped cream
  • 100 gr of sugar syrup
  • 100 gr of dark chocolate flakes
  • icing sugar to taste
  • 5 egg yolks
  • 100g of sugar
  • 40g of flour
  • 1/2 l of Marsala

Prepare the cream by beating the egg yolks with the sugar until a frothy mixture is obtained. Add the sifted flour and pour in the marsala bollnete.

Cook like a traditional custard and put to cool in the blast chiller. Once cold, take the Marsala cream and add the whipped cream to obtain the chantilly cream with zabaglione.

Line a dome mold with the pandoro slices, sprinkle them with the sugar syrup and alternate the cream, the cubed pandoro and dark chocolate flakes inside.

Once the inside of the mold is finished, turn it over on a serving dish. Cover the half sphere with Chantilly cream and cover everything with the crumbled and sieved pandoro. Sprinkle with powdered sugar.

Video of the Sacripantina recipe from pandoro

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The recipes of the Chef's Test and It's always noon

If you are interested in the recipe for this delicious dish entitled "Millefoglie di panettone", below you will find the list of ingredients, an exhaustive description of the procedure for cooking this delicious recipe and the video with the salient steps to prepare this delicious dish.

  • 350gr of orange marmalade
  • 50g of dark chocolate
  • 500g of mascarpone
  • 4 eggs
  • 100g of sugar
  • 2 sprigs of currant

Whip the eggs with the sugar in a bowl with the help of an electric whisk. Add the mascarpone, mix gently and tente aside.

Cut the panettone lengthwise and fold into 3 cm thick slices. With the help of a spatula or a knife spread on each slice a veil of jam, a layer of mascarpone cream and curls made from dark chocolate.

Repeat the operation placing the slices on top of each other, thus creating a millefeuille of panettone. Decorated with chocolate curls and currant sprigs. Let it rest in the fridge for an hour and serve.

Video of the Millefoglie panettone recipe

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TerroreSplendore recipes

-3 rolls of rectangular puff pastry
-60 gr of granulated sugar (20 gr for each sheet)

-750 ml of milk
-6 yolks
-180 grams of sugar
-60 gr of corn starch
-2 teaspoons of vanilla extract

-800 ml of fresh cream
-80 gr of powdered sugar

Diplomatic cream:
- custard + 350 gr of cream

To decorate:
-50 gr of dark chocolate
-fresh strawberries to taste
-450 gr of whipped cream
-40 gr of chopped hazelnuts


  1. I prepare the custard: I put the egg yolks in a bowl with the sugar and work them, I add the cornstarch and 3 tablespoons of milk of the total and mix making sure that there are no lumps. I put the milk in a saucepan on the stove and when it has almost boiled I add the mixture with the eggs, stir until the cream has thickened and it will do so almost immediately, because the milk is already hot. I transfer the cream to a bowl to stop cooking and put the vanilla extract in it, mix and cover with cling film in contact, let it cool at room temperature and then in the refrigerator
  2. I prepare the puff pastry bases: I take 3 rolls of rectangular puff pastry and open them on the work surface, hole them with a fork or the appropriate tool, I mistreat them well so that they do not swell too much during cooking, I sprinkle them with sugar granulated, I transfer them to a baking tray and cook them in a static hot oven at 180 & # 176 for 18-20 minutes
  3. I begin to whip the cream, which must be very cold in the refrigerator, after having whipped it I add the icing sugar and mix well to make it integrate
  4. I take the cold custard and work it with a whisk, add the necessary amount of cream and mix from the bottom up so as not to disassemble the cream
  5. I can assemble the cake: I put the pastry on the work surface and I put half of the diplomatic cream in it, level it and lay the second sheet on it, the other half of diplomatic cream and the third sheet, but turned upside down with the smooth side facing the 'other. I slide the cake onto a tray and put it to rest in the refrigerator for 30 minutes
  6. after the rest time, I cut the cake on all 4 sides, eliminating any imperfections and cover the cake with the remaining whipped cream both on the top and on the edges, to obtain a smooth effect on the surface, I heat the spatula over the flame and pass it quickly, obtaining a perfect smooth effect
  7. I put the chopped hazelnuts on the sides of the cake and decorate the cake on the edges with whipped cream, making loops with the sac a poche and the starry spout. I put the cake in the refrigerator
  8. I prepare the chocolate for the writing: I break the dark chocolate and melt it in a bain-marie, after which I let it cool for 10 minutes. I transfer it to a piping bag and make a small hole, test the fluidity of chocolate on a sheet of parchment paper, trying to write. when I realize that the chocolate goes well, allowing me to write perfectly, I take the cake from the refrigerator and proceed with my writing. decoration with fresh strawberries to give color to the cake! If you do not consume the cake immediately, use stabilizers for the fresh cream (such as pannafix) because after a few hours the cream will release the whey and the decoration will not be perfect. or you can use vegetable cream for desserts instead of fresh cream.

Millefoglie di pandoro - Recipes

this dessert is extraordinary and original!
happy new year with a bang to you too. ^ _ ^

a different, beautiful and truly delicious dessert.
Happy Holidays!

I believe it was the best Christmas of your life with the little man in your arms. But it will be the first of a long series, I would bet And the New Year will not be outdone :)
Your presentations always leave me enchanted.
A hug and many many best wishes for a sparkling 2012 ^ _ ^

This Christmas was special for me too. a baby is coming and we are so happy, I can imagine your happiness with the little baby among you :).
This dessert is truly refined and delicious!
Best wishes to you too for a fabulous 2012.

Excellent idea to eat the classic panettone giving a touch of originality and freshness to tradition! Well done. I will take inspiration for the New Year's cake.

Wonderful indeed :) It looks very chic and doesn't even look too heavy :)

Nice idea as always and excellently presented!
Happy 2012 to you!

A really great idea. I really like this mandarin-scented millefeuille. many sweet wishes

@lucy: eh yes you understand me right? Best wishes to you dear

@annaferna: look at the Pandoro does not drive me crazy, but this millefeuille deserves, to try!

@chiara: happy to meet you !! Thanks always nice to have new friends.

@ Faith: but thanks! As usual I take all your compliments, coming from you, I'm really happy! Wishes for a great start-)

@Annalisa: come on, wonderful! Congratulations to you then. Needless to say, it will get better and better from now on. your 2012 Unique. Best wishes from the heart

@ sandramilù: true! I don't know about you but my panettone / pandoro are moldy until Easter and so I try to come up with something. best wishes best wishes a hug and thanks!

@cuoca gaia: chic? Wow, so I got it! Thanks. Heavy? Not even a little, the discs are small and there is not a lot of cream, just enough to take away the desire. Greetings dear

@sabina: Of course there are dozens of such recipes, but I liked the slightly different idea of ​​the almond mousse mixed with the mandarin sauce. yum! Happy 2012.

@ the carambola tree: if you like tangerine, then it will amaze you, because the intense flavor of its sauce is very characteristic of the whole millefeuille. I would say that it gives it the right freshness! A hug and thanks-) Best wishes

Ingredients for coconut pandoro millefeuille

Cut the pandoro into slices less than one centimeter thick.

Make circles out of it with a pasta bowl or glass.

Toast the pandoro for a few minutes, or put it in the oven for 5 minutes.

Work the mascarpone, sugar and coconut flour in a bowl.

Put the coconut filling in a pastry bag with a star-shaped spout and stuff the millefeuille.

Decorate with melted dark chocolate or Nutella and garnish with a sprig of coconut cream.

1. Pandoro truffles with Nutella heart

Pandoro truffles with Nutella heart are among the greediest desserts that can be made with the leftovers of the Veronese dessert. Small particularly inviting balls, they prepare with the crumbled pandoro and then mixed with a few other ingredients until a moist mixture is obtained. This is modeled with the hands to create truffles ready to welcome an inviting stuffed with Nutella. The sweets that come out of it lend themselves to being served on festive tables during the Christmas period: they will be snapped up.

Spiced pandoro millefeuille

1) Bring to a boil 3 dl of milk with 1 stick of cinnamon and 1 pod of vanilla, a pinch of nutmeg and of star anise and 2 slices of ginger fresh.

2) Beat 3 yolks egg with 70 g of sugar and incorporate 30 g of Flour. Filter the milk and pour it in
drizzle over the egg mixture, stirring. Cook the cream over medium heat, stirring until it begins to thicken then do
cool down.

3) Cut 400 g of Pandoro into thin and regular slices and toast them in the oven. Arrange them in layers on the individual dessert plates, alternating them with the custard with spices.

4) Sprinkle the spiced pandoro millefeuille with bitter cocoa and decorated as desired with flakes of chocolate and bits of cinnamon or tostarry nices.

There spiced pandoro millefeuille it is a layered dessert as simple to prepare as it is delicious. A kind of Christmas tiramisu with layers of greedy custard scented with ginger, cinnamon, vanilla, nutmeg and star anise. Also to be prepared later Christmas with leftovers from lunches and dinners from past holidays!

Millefeuille of pandoro with mascarpone cream

A nice way to serve Christmas cake can be to prepare these pandoro millefeuille with mascarpone cream. They are delicious single portions, to be filled and garnished to your taste, which will allow you to end the party lunch with sweetness and originality.

You can vary the filling cream, keeping the mascarpone and icing sugar base, but choosing another alcoholic note, such as Marsala, Passito, Cognac and the like. If, on the other hand, you want to offer them to children, create a version with a basic cream, simply by removing the alcohol, or by adding cocoa powder.

Whatever your preference, this pandoro-based dessert will be a hit!

Ingredients for 6 millefeuille
250 grams of mascarpone
50 grams of powdered sugar
4 tablespoons of rum

Cut the pandoro into slices about 2 cm thick, so as to be able to obtain some discs, to be made with the cookie cutter.
You have to obtain 18 discs, to be placed on a baking sheet covered with parchment paper and to be toasted in the oven at 180 ° for a few minutes, until they are golden on both sides.

Meanwhile, always checking the oven, prepare the mascarpone cream by softening it in a bowl and then adding the rum and icing sugar. Mix everything well to obtain a soft but compact cream.

In the meantime you will have removed from the oven and left to cool the pandoro discs, which will now be stuffed.

With the help of a sac & agrave poche, compose the desserts with a pandoro disc at the base, covered with mascarpone cream, then another disc, more cream and a final disc.

The pandoro millefeuille are so ready to garnish and serve at the table. You can finish them with a sprig of cream, whipped cream, decorations created with melted chocolate or simply sprinkle them with icing sugar.


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