The Arequipe Milhojas is a traditional Latin American dessert known for its rich, creamy flavor and delicate, flaky layers. It’s a must-try for anyone who loves pastries that balance sweetness with texture.
Ingredients:
For the Puff Pastry Layers:
- 1 package of store-bought puff pastry (or homemade equivalent)
- Flour, for dusting
For the Arequipe (Dulce de Leche):
- 1 can of sweetened condensed milk
For the Pastry Cream:
- 2 cups of milk
- 1/2 cup of sugar
- 4 egg yolks
- 1/4 cup of cornstarch
- 1 tsp of vanilla extract
For the Topping:
- Chocolate ganache or melted chocolate
- Whipped cream (optional)
This recipe has a few steps – making the pastry cream, preparing the puff pastry, and creating the Arequipe. Follow each step carefully, and you’ll end up with a delicious dessert that looks impressive, too. Remember to take your time and enjoy the process of creating something special.
Instructions:
Puff Pastry Layers:
- Preheat your oven to 400°F (200°C).
- Roll out the puff pastry on a floured surface to prevent sticking.
- Cut the pastry into equal-sized rectangles, according to the desired size of your Milhojas.
- Place the rectangles on a baking sheet lined with parchment paper.
- Bake for about 15 minutes or until the pastry layers are golden and puffed up.
- Once baked, allow them to cool completely and gently press them down to deflate slightly if needed.
Arequipe (Dulce de Leche):
- Remove the label from the can of sweetened condensed milk and place it in a pot.
- Fill the pot with water until the can is completely submerged.
- Bring the water to a boil, then reduce the heat to low and let it simmer for 2-3 hours. Make sure the can is always covered with water, adding more as necessary.
- Carefully remove the can from the water and let it cool completely before opening.
Pastry Cream:
- In a medium saucepan, heat the milk over medium heat until it just begins to simmer.
- In a bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
- Slowly pour the warm milk into the egg mixture, whisking constantly to prevent the eggs from scrambling.
- Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until the cream thickens.
- Remove from heat and stir in the vanilla extract. Transfer to a bowl and cover with plastic wrap directly on the surface to prevent a skin from forming. Chill in the refrigerator.
Assembling the Milhojas:
- Place one layer of puff pastry on a serving plate.
- Spread a layer of the chilled pastry cream over the puff pastry.
- Add a layer of Arequipe on top of the pastry cream.
- Place another layer of puff pastry on top and repeat the layers until all the pastry is used, finishing with a layer of pastry on top.
- Spread the chocolate ganache or melted chocolate over the final layer.
- Optionally, pipe some whipped cream on top for decoration.
Serving and Storage:
- Chill the Milhojas for at least 1 hour before serving to allow the layers to set.
- It can be stored in the refrigerator for up to 2 days.
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