Millefeuille with Piave DOP Fresco cream and pumpkin

Glutin free
For vegetarians
  • Difficulty: low
  • Preparation time: 30 min
  • Cooking time: 45 min
  • Serves: 4 people


  • 2 rolls of puff pastry
  • Half a pumpkin, 1 shallot
  • 25 g toasted hazelnuts
  • 50 g Piave DOP Fresco
  • Salt, pepper, olive oil to taste
  • 1 sprig of rosemary, sage
  • Cream:
  • 500 g milk, 80 g butter
  • 100 g grated Piave DOP
  • 100 g flour
  • Salt and pepper to taste
  • One grated nutmeg
  • A pinch of saffron


Roll out the pastry and cut out 12 squares, measuring 10 cm per side. Arrange them on a baking tray lined with baking paper and prick them with a fork. Bake in the oven at 210 °C for 10 minutes. Peel the pumpkin and cut it into small cubes.
Slice the onion and braise in a pan with a drizzle of EVO oil and a little water. Add the pumpkin and rosemary, season with salt and pepper and cook, adding a little water if necessary.
Meanwhile, prepare the cream: melt the butter with the flour, toast gently add the milk, salt and pepper, nutmeg, saffron and Piave DOP. Bring to the boil without making lumps, stirring with a whisk, and cook for 10 minutes. Spread a layer of cream on a square of pastry with a layer of cream, add a spoonful of pumpkin, cover with another square of pastry, some more cream and then more pumpkin, etc… Repeat for the other three millefeuilles.
Trim the edges of the sheets of pastry and bake at 250 °C for 3 or 4 minutes.
Take them out of the oven and decorate with scales of Piave DOP Fresco, chopped hazelnuts and a few sage leaves. Serve immediately