Pandoro is the second most leavened on the tables of Italians during these days of celebration. If there is a bit more ', here are the tips to recycle it in other delicious sweets
After all the lunches, dinners and Christmas toast, it often happens that some packs of Pandoro, or some of its leftovers, remain in the pantry. What to do with it? We have 5 proposals to recycle this sweet, easy and as many greedy.
The origin of Pandoro
The history of pandoro begins in Verona in 1894, when from the hands of Domenico Melegatti came out a cake with the shape of a truncated 8-pointed pyramid, rich in eggs and butter. It is said that the inspiration to make pandoro come from another Veronese dessert called nadalin and present in the tradition of the Scaliger city since the thirteenth century. Nadalin was actually a star-shaped cake covered in icing. Melegatti added yeast to this recipe and removed the icing, raisins and pine nuts, which weighed down the dough and prevented it from swelling. Since then, every year, the supporters of Pandoro and those of Panettone compete against each other, in order to demonstrate which is the best Christmas cake.
How to recycle pandoro
Here are our five ideas to give new life to your pandoro left in the pantry and not waste it.
With bananas and chocolate. A combination that can not be more classic, the one with bananas and dark chocolate. Cut your pandoro into thin slices and place a part in a pan, so that the base is completely covered. Spread over the banana slices, cover again with some pandoro, then add the bananas and finish with melted and tempered dark chocolate.
Muffin with hazelnuts and walnuts. Take the pandoro, cut it into pieces, toast it in the oven and then blend it in a mixer, obtaining a flour (calculate 180 g). Mix 60 g of brown sugar, 8 g of baking powder, 50 g of crushed nuts and pandoro flour in a bowl. Add 50 ml of milk, 50 ml of seed oil and two eggs. Mix everything until you have a homogeneous mixture. Spread the mixture into previously buttered muffin molds and fill them up to 2/3, then bake at 180 degrees for 25 minutes.
Ricotta cheese pie. Toast the pandoro in the oven and then reduce it in flour with a mixer, you will need 300 g. In a bowl, mix 3 egg yolks with 160 g of sugar and 300 g of ricotta. Add a sachet of baking powder, pandoro flour and finally the whipped egg whites. Mix the mixture well and pour it into a previously buttered baking pan. Cook at 180 degrees for 35-40 minutes.
Revisited cannoli. If you like sheep's ricotta, put 200 g in a bowl, mix it with 2 tablespoons of powdered sugar and add some chocolate chips. Roll out the slices of pandoro on a baking sheet and cover with ricotta cream. Cover everything with other slices of pandoro and serve these soft cannoli by cutting into strips.
Apple Crumble. With the help of a pastry rack, place one on top of the other caramelized apple cubes in a pan with a knob of butter and a spoonful of brown sugar. Put the almonds over the diced cubes and finish with toasted pandoro cubes in a non-stick pan for a few minutes. Serve the apple crumble with a scoop of vanilla ice cream.
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