Sunday, June 23 2024

What I am presenting today is a classic Italian pastry recipe that never wanes and is always loved by everyone: the millefoglie.

There are so many variations of the classic millefoglie: from the tangerine millefoglie to the classic millefoglie.


Today I prepared the millefoglie with limoncello cream.

Result?

Simply delicious.

 

SERVINGS:4

INGREDIENTS:

  • 1 package rectangular flaky pastry sheet, store bought
  • 1 limoncello custard recipe 
  • granulated sugar to taste
  • powdered sugar to taste
  • lemon slices to taste

 

METHOD:

Flatten the pastry sheet and prick with a fork.

Sprinkle the pastry with sugar and place it in a preheated oven as long as directed on the instructions or until cooked.

Make sure that it does not puff up, if it does, prick it with the fork.

Start with the LIMONCELLO CUSTARD.

Take the pastry out of the oven and cool completely.

Place the LIMONCELLO CUSTARD in the refrigerator to cool.

When the pastry is cool, trim the sides with a serrated knife making sure it does not brake.

Cut the pastry in smaller pieces, as small as you like, for individual servings.

If you are preparing a cake and not an individual millefoglie, you will have to cook 3 or 4 pastry sheets and double the limoncello custard recipe.

Helping yourself with a piping bag, spred the limoncello custard over the first layer of pastry.

Keep on staking the layers, ending with the pastry and place in the refrigerator until you are ready to serve it.

Sprinkle with powdered sugar and garnish with lemon slices.

Buon appetito!!!

 

 

 

LIMONCELLO CUSTARD: A DELIGHT TEMPTATION

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