The Stuffed Pandoro Roll is a dessert perfect for recycling leftover Pandoro from the Christmas Holidays. We all have that Pandoro at home started because the aunt doesn’t eat candied fruit or the kids wanted a slice (actually they just wanted the empty box to create a ghost mask or soldier’s helmet).
The recycling of Pandoro is easy and delicious, in my case, I filled it with custard, chocolate chips, and tablespoons of Nutella (if you prefer you can use hazelnut cream).
A simple and easy recipe, you will only need four slices of pandoro and a rolling pin to make this dessert.
Your guests will not be disappointed, and we will have recycled a pandoro that would otherwise have remained in the pantry waiting for better days.
If the Pandoro is still whole, forgotten to its fate, you can try this recipe for Pandoramisù or Pandoro filled with Tiramisu cream.
If you’re craving another Pandoro Log with custard and berries, all you have to do is read the recipe you can find here on my cooking blog!
Looking for more Christmas dessert ideas? Try the Easy Sweet Danubio with Jam to prepare with my recipe!
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Portions: 6/8
- Cooking methods: No Cooking
- Cuisine: Italian
- Energy 518.16 (Kcal)
- Carbohydrates 62.89 (g) of which sugars 38.73 (g)
- Proteins 15.44 (g)
- Fat 23.13 (g) of which saturated 12.37 (g)of which unsaturated 2.42 (g)
- Fibers 1.92 (g)
- Sodium 249.72 (mg)
Indicative values for a portion of 100 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
- 4 slices pandoro
- 1 cup custard
- to taste chocolate chips
- to taste Nutella®
- to taste powdered sugar
- to taste sliced almonds
- 2 cups whole milk (at room temperature)
- 2 eggs
- 1/2 cup all-purpose flour
- 1/3 cup sugar
- 1 vial vanilla
- to taste lemon zest
Tools
- 1 Silicone Rolling Pin
- 2 Plastic Wrap sheets of 27 inches long and 12 inches wide
- 1 Aluminum Foil (a rectangular sheet)
- 1 Spoon
- 1 Knife
- 1 Electric Whisk
- 1 Bowl
- 1 Pot
- 1 Hand Whisk
- 1 Spatula
Steps
The first preparation to perform for making the Stuffed Pandoro Roll is the custard. I leave you with my Grandma Licia’s recipe, which is the best there is!
The Cream that we are going to prepare must be cooled at room temperature. Therefore, since we need it to fill the pandoro, we need to prepare it well in advance.
Take a high-sided pot, break the two eggs inside, and add the sugar, working these two ingredients with the electric whisk until you get a frothy cream. Then incorporate the flour and add the vanilla vial or sachet.
At this point, place the pot on the stove over low heat and slowly pour in the whole milk. You can add grated lemon zest if you like; if you don’t have lemon at home, it doesn’t matter, the taste doesn’t vary much, and if the custard is for filling, as in this case of a pandoro, you can also choose not to add it as I did.
Let the cream thicken by keeping the pot on the stove but stirring it from now on with a hand whisk. It will take about 5 minutes to thicken well, be careful not to form lumps. Once ready, turn off the heat and continue to stir it for a few minutes with the hand whisk. Cover with a damp cloth and let it cool at room temperature for a couple of hours.
Take the Pandoro and cut four slices about 1.5 cm (0.6 inches) thick by cutting it vertically. Place two sheets of aluminum foil on a work surface, on which you will place two sheets of plastic wrap. On these, we will lay the four slices of Pandoro, close together and slightly overlapping at the edges so as not to have space and make the slices a single, united base. With the help of the silicone rolling pin, we will flatten them as slices of sandwich bread. Thus creating the base of our pandoro roll, let’s spread grandma’s custard over it with the help of a spatula.
Now add the chocolate chips, the quantity is obviously to your taste and pleasure. Luca performed this step and, being a glutton, added a good amount. Then, with a spoon, we add the Nutella, trying to distribute it well all over. Using the two plastic wraps, we roll up the pandoro from the widest side, forming a well-tight cylinder. Close the edges like a candy and place the pandoro roll in the refrigerator for at least 3 hours.
After this period of time, we will be ready to serve the super delicious pandoro recycling. Remove both wraps and place the roll on a tray. Dust with powdered sugar, add some strokes of Nutella (after melting it in a bain-marie), and some almond slices or hazelnut crumbs if you prefer. Cut the pandoro roll into not too thin slices and serve.
As always, I wish you a good appetite, and in this case, also my best wishes for a happy new year!!!
The filling of the Pandoro Roll can obviously vary. You can choose a pistachio cream, or a classic mascarpone and Nutella, or a variant of custard with berries.
Storage:
The Pandoro Roll filled with custard and chocolate chips can be stored in the refrigerator for up to three days, if left completely rolled in the wrap and thus deprived of air that could affect the quality of the ingredients used.
