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Dulce de Leche Milhojas

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  • Prep 20 min
  • Total 3 hr 0 min
  • Ingredients 8
  • Servings 6
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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.
by Morena Cuadra
Updated Sep 21, 2015
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Ingredients

  • 1 1/2 cup Gold Medal™ all-purpose flour
  • Pinch of salt
  • 6 egg yolks
  • 3 tablespoons vodka or Pisco
  • 2 cups heavy cream
  • 1 can (13.4 oz) dulce de leche
  • 1 tablespoon powdered sugar
  • Raspberries and cherries, for garnish

Directions

  • 1
    Combine one cup of flour with the salt in a bowl. Make a hole in the middle and add the yolks and pisco or vodka. Mix well using your fingertips until you have dough. Pour onto a floured surface and knead until it separates from your fingers and no longer sticks to the table. Wrap in plastic and refrigerate for one hour or from one day to the next.
  • 2
    Heat the oven to 350°F. Divide the dough into 8-9 small portions and stretch out until they're very thin, almost transparent. If you have a pasta maker, use that to make the thin sheets. Cut into round or rectangular pieces and place them in a baking dish with parchment paper or silicone baking mats. Bake for 8 minutes. They should be pale, not browned. Cool on racks.
  • 3
    While they cool, whip the heavy cream and dulce de leche in a blender at high heat until it thickens.
  • 4
    To put assemble the cake, spread dulce de leche on a dish. Place a sheet of pastry on top, pour a layer of whipped cream with dulce de leche on top and repeat until you're done with the pastry sheets. Sprinkle the surface with powdered sugar and decorate with raspberries and cherries.

Expert Tips

  • tip 1
    If you want, just use dulce de leche in between the layers or alternate dulce de leche and whipped cream with dulce de leche.
  • tip 2
    Decorate with quartered figs or seasonal fruits.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • 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.
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