In the brisk morning hours, there was one best things to do in Florence that was on the top of my list—I wanted to go to the local Pasticceria and devour my new favorite pastry Millefoglie Glassato al Pistacchio. Millefoglie is a delectable Italian dessert made by layering puff pastry with either a pastry or chantilly cream.
We had discovered this little flaky piece of heaven on our first day in town and even though the pastry case was lined with other handmade treats, I could not order anything else but the Millefoglie.
It was physically impossible.
That’s were Peter came in real handy. He ordered a different type of Italian pastry, the Budino di Riso, and he is a very good sharer.
I knew that when I got home, I would spend countless hours trying to recreate this sweet. Unless, I Dolci Di Patrizio Cosi, the beloved pastry shop that created the Millefoglie, was willing to deliver to Northern California? Nope. Not a chance.
I portioned and baked puff pastry. I made pistachio pastry cream and chantilly cream. I whipped up a chocolate sauce and crushed some nuts. Turns out making Italian Millefoglie is a process. A process that was worth every minute.
Was it the perfect recreation of my beloved. No, not exactly. But, it’s one of those things that I am going to have a lot of fun practicing until I get it just right.
Have you ever recreated a dish from your travels? Have you tried Millefoglie Glassato?
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