MILLEFOGLIE WITH PANDORO, NOUGAT, AND MANDARIN, an easy and quick dessert to prepare, a perfect idea to enjoy after lunch, great as a Christmas or New Year’s cake, or you can try this without pandoro if you prefer or with panettone.
Simple and very tasty, the millefoglie with pandoro and nougat flavored with mandarin, a dessert with puff pastry and pandoro alternating with a quick cream of whipped cream with mandarin paste and pieces of nougat.
The recipe for millefoglie with pandoro and nougat is perfect if you are looking for a Christmas or New Year’s dessert that is quick to prepare and impress everyone; it is very good, soft, and crunchy at the same time.
A unique and very good millefoglie cake.
Follow me in the kitchen today; here’s the recipe for millefoglie with pandoro and nougat.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 10-12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 puff pastry
- 6 slices pandoro
- 1 quart heavy whipping cream
- 3 oz mandarin paste
- 5 oz white nougat
Steps
Prepare the mandarin paste HERE and place it in the freezer.
Take the puff pastry out of the fridge 10 minutes before using it, then place it on the baking tray and prick it with a fork, sprinkle with sugar, and bake.
Bake in a hot oven at 350°F for about 15 minutes until golden.
Cut the slices of pandoro into 3 parts lengthwise to obtain 3 thin slices.
Whip the cream with an electric mixer, add the mandarin paste, then cut the nougat into pieces and add it to the cream.
Place one puff pastry sheet on the serving plate, top with a layer of cream, then add the slices of pandoro, again with cream, pandoro slices, cream, and finally the puff pastry.
Decorate with mandarin paste and crumbled nougat, keep refrigerated until serving.
Bon appétit
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