A delicious and very simple dessert, to make with holiday pandoro… the pandoro rolls are soft and quick to prepare, they are made from a classic roll, filled with hazelnut cream and creamy cheese. The recipe is really easy, it can be served at the end of a meal or for a snack, and it is also great for using leftovers and cuttings of pandoro. You can use classic Nutella for the filling or another hazelnut and cocoa cream… if you like, you can vary by using pistachio cream, custard, limoncello cream or other spreads of your choice. Try these delicious rolls, you’ll see they will be a hit!
Here are other ideas for you:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: No Cooking
- Seasonality: Christmas
- Energy 258.55 (Kcal)
- Carbohydrates 17.02 (g) of which sugars 7.66 (g)
- Proteins 5.34 (g)
- Fat 18.92 (g) of which saturated 6.20 (g)of which unsaturated 0.00 (g)
- Fibers 1.65 (g)
- Sodium 93.38 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 9 oz pandoro
- 4 oz hazelnut cream
- 3.5 oz mascarpone (or cream cheese)
- Half cup coffee (with a little milk)
- powdered sugar (or sweetened cocoa)
Tools
- Cutting Board
- Bowl
- Plastic Wrap
- Rolling Pin
- Brush
Preparation
Cut the pandoro into slices about 1 inch thick and place them side by side on a sheet of plastic wrap, without leaving gaps (1).
I recommend cutting them vertically, so you don’t have to make too many cuts to fill the gaps.
Put another sheet of plastic wrap over the pandoro, then press well with the rolling pin, so the pandoro will compact and it will be easy to roll it without breaking.
Remove the wrap and brush it with a little coffee and milk, without soaking it too much (2).
In a bowl, mix the hazelnut cream with the mascarpone (or other spreadable cheese).
Spread an even layer of mixture on the pandoro, leaving a little space along the edges (3).
With the help of the plastic wrap underneath, roll the pandoro tightly and wrap it (4). Place the roll in the refrigerator for a couple of hours, so it sets well.
Shortly before serving, remove the plastic wrap and sprinkle the roll with powdered sugar, or with sweetened cocoa powder.
Finally, cut slices about 1-1.5 inches thick, as desired.
The pandoro rolls with hazelnut cream are ready to be served on the holiday table.
Tips and Variations
You can fill the roll with the hazelnut cream of your choice, I used a cocoa and hazelnut cream. You can also replace it with pistachio cream.
You can cut the pandoro vertically or horizontally, the important thing is to then create a rectangular base to spread with the cream.
You can enrich the filling with chocolate chips or chopped hazelnuts.
Out of season, you can prepare a base of sponge cake, or sponge cake.
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