The mille-feuille with panettone is a delicious and super-fast dessert to prepare, perfect for beautifully ending Christmas lunches and dinners. A layered dessert that combines the crunchiness of puff pastry, the softness of panettone, and my classic eggless mascarpone cream, fresh and delicate, ideal even after a rich menu.
It is a smart and scenic idea to reuse leftover panettone (or pandoro), transforming it into an elegant and beautiful dessert to present. I like to prepare it just before serving it, keeping the layers well defined and the pastry crispy.
If you are looking for an easy but impressive Christmas dessert, this mille-feuille will make everyone fall in love. Ready to discover the recipe?
Here are more delicious ideas for the holidays:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6People
- Cooking methods: Oven
- Seasonality: Christmas
- Energy 654.26 (Kcal)
- Carbohydrates 47.78 (g) of which sugars 13.96 (g)
- Proteins 7.05 (g)
- Fat 49.86 (g) of which saturated 13.14 (g)of which unsaturated 11.84 (g)
- Fibers 1.05 (g)
- Sodium 143.87 (mg)
Indicative values for a portion of 150 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
- 1 roll puff pastry (rectangular)
- 5.6 oz panettone
- orange juice
- 8.8 oz mascarpone
- 1 cup cup heavy whipping cream
- 0.4 cup powdered sugar (for the cream)
- as needed powdered sugar (for the pastry)
Tools
- Baking sheet
- Tray
- Citrus juicer
- Bowl
- Hand mixer
Preparation
Take the pastry and divide it into 2 parts. Place it on a wide baking sheet (or on the tray), with the provided parchment paper.
Prick the surface and sprinkle with powdered sugar.
Put the pastry in the oven at 355-375°F and let it bake for about 20-25 minutes, or until it is nicely golden on the surface.
Once done, remove it from the oven and let it cool.
Cut one or two slices of panettone, about 0.6-0.8 inches thick. Squeeze the juice of about half an orange.
Now focus on the cream: mix the mascarpone with the 55 g of powdered sugar, whip the cream with the mixer, until it is fluffy and firm.
Incorporate the cream into the mascarpone, with movements from bottom to top, to avoid deflating it. You will get a soft but fairly thick cream.
Now you can assemble your dessert: place one of the 2 pastries on a tray and cover it with about half of the cream (1), spreading it with a spatula.
Place the panettone on top, ensuring it covers the entire rectangle (2). Soak it with the orange juice, using a brush.
Cover with the remaining cream (3), spread it well, and finally place the second pastry, pressing lightly.
Put the dessert in the refrigerator (covered with plastic wrap) and let it settle for 30-40 minutes.
The mille-feuille with panettone is ready, before serving sprinkle with powdered sugar as desired.
Tips and Variations
For this recipe, choose a slightly thicker puff pastry if possible (fresh or frozen).
If you want to speed up, you can buy the already cooked pastries, they are easily found in all stores.
Besides the cream I proposed, you can fill the dessert with classic mascarpone cream (with eggs), custard, or diplomatic cream. If you want a lighter cream, you can replace mascarpone with ricotta.
FAQ (Questions and Answers)
Can I also use pandoro?
Sure, both panettone (classic, with only raisins, chocolate, etc.) and pandoro are fine, depending on what you have at home.
Can I prepare the dessert in advance?
You can prepare the pastries and cream the day before. However, I recommend assembling the mille-feuille no more than a couple of hours in advance, so the pastry doesn’t become too soft.
