MILLEFEUILLE OF AREQUIPE

Millefeuille of Arequipe is a delightful dessert that brings together the exquisite flavors of puff pastry and creamy custard. This sweet treat, also known as Milhojas, is a popular dessert in many Latin American countries. In this article, we’ll guide you through the steps to create this delectable dessert.

Ingredients

For the Puff Pastry:

• 1 frozen puff pastry sheet, thawed

For the Custard Cream:

• 1 1/2 cups of milk
• 1/2 cup of sugar
• A pinch of salt
• 1 teaspoon vanilla extract
• 3 tablespoons cornstarch
• 3 egg yolks, beaten
• 1 tablespoon butter

For Assembly:

• 1 cup of arequipe or dulce de leche

Preparing the Milhojas of Arequipe

Step 1: Preheat and Prepare

1. Preheat your oven to 400°F (200°C).
2. Line two baking sheets with parchment paper and set them aside.

Step 2: Preparing the Puff Pastry

3. Cut the thawed puff pastry sheet into three strips along the fold marks.
4. Place these strips on one of the prepared baking sheets and poke a couple of holes in each strip with a fork.
5. Bake in the preheated oven for about 15 minutes or until they turn golden brown.
6. Allow the baked pastry to cool on a wire rack.

Step 3: Making the Custard Cream

7. In a medium saucepan, place the milk and bring it to a simmer over medium heat.
8. While the milk is heating, in a small bowl, whisk together the sugar, cornstarch, and a pinch of salt.
9. Gradually add the cornstarch mixture to the simmering milk, stirring constantly.
10. Cook this mixture for about 6 minutes or until it thickens.
11. In a separate bowl, beat the egg yolks and then add them to the thickened milk mixture.
12. Cook for an additional 2 minutes, stirring frequently.
13. Add the vanilla extract and butter to the custard, and remove it from heat.
14. Allow the custard to cool to room temperature. Once it has cooled, cover it and refrigerate it until you’re ready to use it.

Step 4: Assembling the Milhojas of Arequipe

15. Now, it’s time to assemble this delightful dessert.
16. Take one of the cooled puff pastry strips and spread a generous layer of arequipe (dulce de leche) on top.
17. Place another puff pastry strip on top of the arequipe layer.
18. Repeat this process until you’ve used all the pastry strips, creating layers of puff pastry and creamy arequipe.
19. Finally, dust the top layer with powdered sugar for an extra touch of sweetness.

Conclusion

Millefeuille of Arequipe is a dessert that combines the crispy, flaky layers of puff pastry with the rich and creamy custard filling, all topped with the sweetness of arequipe. This dessert is not only a treat for your taste buds but also a delight for your eyes.

Whether you’re serving it at a special occasion or indulging in a personal dessert experience, Milhojas of Arequipe is sure to bring a smile to your face. Enjoy the exquisite combination of textures and flavors in every bite.

Get ready to savor the sweet sensation of Milhojas of Arequipe, a Latin American dessert that’s sure to impress!

Millefeuille of Arequipe

A delightful Latin American dessert made of puff pastry layers filled with creamy custard and sweet arequipe (dulce de leche).

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Prep Time 35 minutes mins

Cook Time 15 minutes mins

Total Time 50 minutes mins

Course Dessert, Sweet Treat

Cuisine Latin American

Servings 8 servings

Calories 300 kcal

Ingredients

  

For the Puff Pastry

• 1 sheet frozen puff pastry sheet, thawed

For the Custard Cream

• 1.5 cups milk
• 0.5 cups sugar
• 1 pinch salt
• 1 teaspoon vanilla extract
• 3 tablespoons cornstarch
• 3 large egg yolks, beaten
• 1 tablespoon butter

For Assembly

• 1 cup arequipe or dulce de leche

Instructions

 

Preparation

• Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper and set them aside.
• Cut the thawed puff pastry sheet into three strips along the fold marks. Place these strips on one of the prepared baking sheets and poke a couple of holes in each strip with a fork.
• Bake in the preheated oven for about 15 minutes or until they turn golden brown. Allow the baked pastry to cool on a wire rack.

Making the Custard Cream

• In a medium saucepan, place the milk and bring it to a simmer over medium heat.
• While the milk is heating, in a small bowl, whisk together the sugar, cornstarch, and a pinch of salt.
• Gradually add the cornstarch mixture to the simmering milk, stirring constantly and cook this mixture for about 6 minutes or until it thickens.
• In a separate bowl, beat the egg yolks and then add them to the thickened milk mixture. Cook for an additional 2 minutes, stirring frequently.
• Add the vanilla extract and butter to the custard, and remove it from heat. Allow the custard to cool to room temperature and refrigerate until ready to use.

Assembling the Milhojas of Arequipe

• Take one of the cooled puff pastry strips and spread a generous layer of arequipe on top.
• Place another puff pastry strip on top of the arequipe layer and repeat this process until you’ve used all the pastry strips, creating layers of puff pastry and creamy arequipe.
• Dust the top layer with powdered sugar for an extra touch of sweetness.

Notes

Millefeuille of Arequipe combines crispy, flaky layers of puff pastry with rich and creamy custard. A delightful dessert for special occasions or personal indulgence.

Keyword Arequipe, Custard, Dessert, Millefeuille, Puff Pastry