There are many different recipes for milhojas that I love; each one has its own personality. For example, there's one recipe made with layers of crepe and cream that is spectacular, delicate, beautiful and not too sweet. Another type is made with sheets of puff pastry and it's as delicious as it is pretty. Chile has its own version of milhojas made with dulce de leche and it's delicious. Some are filled with merengue, others with whipped cream or frosting, but in South America we have a passion for dulce de leche and it's one of our favorite fillings.
The recipe I'm sharing with you today is a fusion prepared with the dough we use in Peru for the volador, a delicate pastry made with three or four layers with dulce de leche or jam, and it also made miniature for tea time or kids parties.
It's not always easy to cut into these delicate cakes, but it will be easier if you use a bread-cutting knife. It might fall apart just a little, but the slices with come out nice and defined. I recommend serving small portions because of how sweet this dessert is.
One more secret to help you make the perfect milhojas is to prepare it a bit before serving so you can feel the texture of the sheets. If you make it too far ahead of the sheets will become to moist to fully appreciate.