Amarena cherries, cultivated in the Emilia Romagna region in Italy, are known for their sweet and tart balanced flavor. Typically, these cherries are pitted and candied in their cherry syrup, presented in intricately adorned ceramic jars. These exquisite cherries showcase versatility, elevating beverages, desserts, or enjoyed on their own.
Millefoglie, the Italian rendition of the French mille-feuille, literally means "thousand layers." The Millefoglie cake features delicate, flaky puff pastry layered with a luscious custard cream. In this instance, I incorporated a touch of tartness to achieve a delightful balance among the ingredients in my dessert.
Enjoy the Amarena Millefoglie and Merry Christmas!
Amarena Millefoglie Cake
8
servings10
minutes40
minutesIngredients
1 1 thawed puff pastry sheet
1.5 cups 1.5 whole milk
6 tablespoons 6 sugar
4 tablespoons 4 unbleached all-purpose flour
6 tablespoons 6 amarena cherries syrup
10 10 chopped amarena cherries in syrup
Powdered sugar for dusting
Chocolate sauce for drizzling
Directions
- Heat the milk in a saucepan until it boils, then remove from heat.
- In a bowl, combine sugar and flour. Mix, then pour over 4 tablespoons of warm milk and whisk until well combined.
- Pour the sugar mixture into the saucepan with the remaining warm milk, whisking until well blended. Cook over low heat, stirring constantly until the mixture thickens. Transfer to a bowl and let it cool completely. Once cooled, blend in the amarena cherries syrup and chill in the fridge.
- Divide the puff pastry sheet into 3 pieces, prick with a fork, and bake at 400ºF until golden brown. Let it cool.
- Layer the puff pastry with the amarena cherries cream and chopped amarena cherries between each sheet.
- Dust with powdered sugar and drizzle with Chocolate sauce.
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