MILLEFOGLIE with PEANUT BUTTER, a very simple and indulgent cake, easy, quick, birthday recipe with a few simple ingredients, delicious.
I made it for my birthday because I wanted a cake different from the usual, something super indulgent but without spending hours in the kitchen. I love peanut butter and the idea of using it in a creamy millefoglie drove me crazy… result? A millefoglie peanut butter cake crunchy outside, creamy inside with an addictive flavor.
If you are looking for an easy and quick millefoglie, a peanut butter birthday cake, a showy dessert with few ingredients or a simple but impressive cake, this is the recipe for you.
The crispy puff pastry base alternates with a soft, velvety peanut butter cream that is prepared in just a few minutes. The contrast between crunchy and creamy is the key to this cake’s success.
Follow me in the kitchen today — there’s a millefoglie with peanut butter.
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 rolls puff pastry
- 1 2/3 cups non-dairy whipping cream
- 1 1/4 cups peanut butter
- 2 tablespoons powdered sugar
- roasted salted peanuts
Steps
Cut 3 squares or rectangles from the puff pastry, place them on a baking sheet, prick with a fork, sprinkle with sugar and bake in a preheated oven at 356°F for about 12 minutes.
Whip the cold cream with the powdered sugar (if needed; I don’t use it).
Gently fold the whipped cream into the peanut butter until you get a soft, homogeneous cream; keep about 1/3 cup of peanut butter aside.
Place one sheet of puff pastry on the serving plate, add a generous layer of cream, spread a little peanut butter with a fork and cover with the next pastry layer.
Repeat with the last layer, then fill the top using a piping bag fitted with a star tip: put a little peanut butter in the bag, then the filling, and pipe as desired.
Use roasted peanuts to decorate — salted ones are perfect to create a contrast with the sweetness of the cream.
Dust with powdered sugar if you like and refrigerate for about one hour.
Bon appétit
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MILLEFOGLIE with PEANUT BUTTER
Why you’ll love this peanut butter millefoglie
– It’s ready in a short time
– Requires few ingredients
– Perfect for birthdays and parties
– Super indulgent but very simple
– Can be prepared in advance
It’s one of those easy birthday cakes that make an impression as soon as you bring it to the table. And when you cut it? Perfect layers and irresistible cream.
Smart tips for a perfect millefoglie
• Prick the puff pastry before baking to prevent it from puffing up too much.
• Bake the pastry until it’s well golden: it should be dry and crispy.
• If you want a lighter cream, you can mix the peanut butter with mascarpone or whipped cream.
• Let the cake rest in the fridge for at least an hour before serving: it firms up better.
• Dust with powdered sugar only at the last moment.
Want to make it even more indulgent? Add dark chocolate chips between the layers.
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FAQ MILLEFOGLIE with PEANUT BUTTER
Can I make the peanut butter millefoglie in advance?
Yes, better a few hours before so it firms up well.
How can I prevent the pastry from becoming soggy?
It must be well baked and completely cold before filling.
Which peanut butter should I use?
Preferably a creamy, good-quality one. You can also use 100% peanuts.
Can it be frozen?
Better not, the puff pastry would lose its crispness.
Can I make it without mascarpone or cream?
Yes, you can use only softened peanut butter or mix it with Greek yogurt for a lighter version.
