" . $titolo . "
Desserts recipes

Almond brittle millefeuille

Millefoglie al croccante

Ingredients for 6/8 servings:
2 rolls of frozen puff pastry (500 gr)
2 tbsp of sugar
100 gr almond brittle
500 ml very cold milk
2 bags of custard mix
150 gr cream
12 savoiardi (Savoyards)
2 shots of Maraschino liqueur
125 gr powdered sugar

Ready in: about 60 minutes


How to prepare the recipe: "Almond brittle millefeuille":
Unfreeze the puff pastry. Heat the oven at 250C.
Unroll the puff pastry and place on the baking pan covered with baking paper.
Make holes with a fork, brush with very cold water and sprinkle with 1 tbsp of sugar.
Bake into hot oven, bring out and repeat with the second roll.
From every rectangle of puff pastry, get 1 disk 24 cm diameter. Crumble the remaining puff pastry and set apart.
Chop the almond brittle with a mixer.
Make the custard following the instructions.
Whip the cream with 2 tbsp of powdered sugar (took from the 125 gr).
Place the first disk on a serving dish and spread half cream. Sprinkle with half chopped almond brittle. And cover with 6 savoyards soaked into the Maraschino diluted with a little of water.
Now cover the Savoyards with 3 tbsp of whipped cream and add the remaining custard and almond brittle. Cover with the remaining 6 savoyards (soaked into Maraschino), cover with whipped cream and finally place the second puff pastry disk.
Spread the edges of the cake with whipped cream and cover with puff pastry crumble, then sprinkle the surface with powdered sugar.

Preparation time: 40 minutes
Cooking time: 25 minutes
Difficulty: medium

Chefs advices
You can make a cake shaped like a rectangle.
Combine with Moscato di Scanzo o Aleatico di Gradoli DOC Liquoroso.
Almond brittle millefeuille

In the picture, Almond brittle millefeuille

More recipes tagged with... puff pastry millefoglie almond savoiardi dessert vegetarian recipe 


Chocolate glazed cake
Chocolate glazed cake
(Desserts)
Take a bowl and using a whisk, mix the butter (previously softned) with the sugar. Add the almonds flour and the white o ...

Panforte
Panforte
(Desserts)
Pound the bitter almonds and half sweet almonds (the other half must be combined with pinenuts and left whole). Turn ...

Carthusian bolognese
Carthusian bolognese
(Desserts)
Take a pan and pour inside honey, sugar, aniseeds and baking soda and 200 ml of hot water. Warm up at low heat stiring a ...

Sweet ravioli with chestnuts and chocolate
Sweet ravioli with chestnuts and chocolate
(Desserts)
Into a big bowl mix the flour with the eggs, a pinch of salt, butter previously softned, sugar and some tablespoons of m ...

Crispy walnuts
Crispy walnuts
(Desserts)
Take a pot with an high bottom (better if its made with copper), warm on low heat the sugar and 2 tbsp of water, stirin ...



Suggested recipes


Choose from...


Italian regions and their recipes

Italian regions and their recipes