Mil Hojas Peru Recipes

MILHOJAS CON AREQUIPE (COLOMBIAN DULCE DE LECHE PASTRY)

Steps:

• Preheat the oven to 400F.
• Line 2 baking sheets with parchment paper and set aside.
• Cut pastry into 3 strips along fold marks. Place on a baking sheet and poke a few holes in the each pastry with a fork. Bake for 15 minutes or until golden. Remove from baking sheets and let them cool on a rack.
• In a medium saucepan place the milk and bring to a simmer. Meanwhile, in a small bowl stir together the sugar, cornstarch and salt.
• Gradually add the cornstarch mixture to the milk and cook stirring often about 6 minutes or until thickens. Whisk in the yolks and cook for about 2 minutes more stirring often.
• Stir in the butter and vanilla extract and remove from the heat.
• Let it cool at room temperature, cover and refrigerate until ready to use.
• Using a fork, split each pastry into 2 layers. Spread pastry cream on 1 pastry layer. Repeat layers. Top with arequipe or dulce de leche.

MILHOJAS

Steps:

• Preheat the oven to 400°F, thaw the pasty puff dough sheets and spread them on a floured surface. Using a cookie cutter, cut the dough (I used a 3 1/2-inch round cookie cutter but you can use a square one, which is the most common shape for milhojas.)
• Cover 2 baking sheets with parchment paper and place the pastry puff discs on the trays, and pierce them using a fork. Bake for 5 to 8 minutes, and repeat until all the pastry discs are done. Let the pastry cool and cover each disc with dulce de leche, creating as many layers as you wish.
• Top with powdered sugar or whipped cream, if you prefer.