Arequipe Milhojas Recipe

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Baking and Pastries, Desserts, Recipes

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:

  1. Preheat your oven to 400°F (200°C).
  2. Roll out the puff pastry on a floured surface to prevent sticking.
  3. Cut the pastry into equal-sized rectangles, according to the desired size of your Milhojas.
  4. Place the rectangles on a baking sheet lined with parchment paper.
  5. Bake for about 15 minutes or until the pastry layers are golden and puffed up.
  6. Once baked, allow them to cool completely and gently press them down to deflate slightly if needed.

Arequipe (Dulce de Leche):

  1. Remove the label from the can of sweetened condensed milk and place it in a pot.
  2. Fill the pot with water until the can is completely submerged.
  3. 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.
  4. Carefully remove the can from the water and let it cool completely before opening.

Pastry Cream:

  1. In a medium saucepan, heat the milk over medium heat until it just begins to simmer.
  2. In a bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
  3. Slowly pour the warm milk into the egg mixture, whisking constantly to prevent the eggs from scrambling.
  4. Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until the cream thickens.
  5. 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:

  1. Place one layer of puff pastry on a serving plate.
  2. Spread a layer of the chilled pastry cream over the puff pastry.
  3. Add a layer of Arequipe on top of the pastry cream.
  4. 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.
  5. Spread the chocolate ganache or melted chocolate over the final layer.
  6. 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.

Next Up: Taste Surprises!

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