Milhojas is a popular dessert in Colombia and Latin America. Layers of wonderful puff pastry, perfectly sweet cream and delicious dulce de leche combine to make an amazing treat.
One of my favorite Colombian desserts is Milhojas, a pastry delight. It is a popular dessert in Latin America and there are many different variations. It is made with simple ingredients, but it is absolutely delicious.
What is Milhojas?
It translates to "thousand leaves cake". It is basically puff pastry layers filled with pastry cream and topped with dulce de leche or arequipe. In Colombia there are different fillings options for this desserts. I am sharing my favorite version " Milhojas de Arequipe".
Ingredients to Make Milhojas con Arequipe
You will find the printable recipe card with exact amounts and directions below.
- Puff Pastry: You can make your own, but it's a lot of work. I recommend using frozen puff pastry.
- Milk: I recommend using whole milk to make the pastry cream.
- Sugar: Granulated sugar.
- Vanilla extract: Always use a good quality vanilla extract for your recipes.
- Egg: This recipe only uses the yolks. You can use the left over egg whites to make meringue cookies
- Arequipe or dulce de leche
Tips to Make this Recipe
The pastry cream can be made up to 24 hours in advance. Cover well with plastic wrap and refrigerate until 1 hour before using. Give it a quick whisk when ready to add it to your milhoja recipe.
When your pastry cream is cooking over heat stir well and constantly until is thick.
Milhojas con Arequipe Recipe (Colombian Dulce de Leche Pastry)
- 1 sheet frozen puff pastry thawed
For the filling (pastry cream)
- 1 ½ cups milk
- ½ cup sugar
- Pinch salt
- 1 teaspoon vanilla extract
- 3 tablespoons cornstarch
- 3 egg yolks beaten
- 1 tablespoon butter
- 1 cup arequipe or dulce de leche
- 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.
Make the Cream:
- 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.
The other night I was craving an arequipe dessert. Not just any dessert, mind you, I was craving Milhojas from a bakery in Medellin, Colombia called Astor. Too bad, because I live 6 hours away by airplane 🙂 So guys, I made it myself and it was easy and fantastic.
Other Desserts To Try:
Coffee Flavored Cake (Torta de Café)
Guava Pastries (Pastelitos de Guayaba)
Coffee Mouse (Esponjado de Café
wow this looks divine would go so well with a cappuccino
I'm even further away from this Medellin bakery, Astor, so how wonderful of you to make this and share the recipe with us! I am already dreaming about the taste and texture of this dessert . . . so delicious!
Que Delicia voy a intentar esta receta pues yo me muero por las milhojas ......
Thanks! I'll def. have to try it. What other fillings can be used?
Felisha- In Colombia is usually filled with arequipe and pastry cream, but you can use fresh fruit or jam.
Wow!!! Mouthwatering and delicious...
Miriam/El invitado de invierno
Ay madre, milhojas con dulce de leche... esto tiene que ser la bomba!
Se ve rico, will try to make this one, in Peru they call the arequipe "manjar blanco".
Baking is my Zen
Wow!!!! It will really go well with a cup of coffee:) yumm!!!!
Oh my! Lost for words! Sheer perfection!!
Thank you all for the comments!
pastry delight indeed! my goodness, i've never seen anything quite like this--it's super tempting and completely decadent, erica--thanks!
I'm glad that you were able to satisfy your craving:D
It looks flaky and delicious.
Sook @ My Fabulous Recipes
Oh wow, Erica, I am amazed by this recipe! Looks so yummy! I am going to make your shrimp and orzo dish this week. So excited! 🙂
Thank you guys for the comments! 🙂
How many does this recipe make?
Delicious--I want one now with my cafe.
What a gorgeous dessert! I don't know, it looks mighty good, but don't you hate it when you crave something that is so far away?
Jenn AKA The Leftover Queen
This looks absolutely divine!!! These are some of my favorite desserts. I love pastry cream!
5 Star Foodie
Wow, it sounds absolutely heavenly! I must make this very soon!
¡Qué rico! ¡Este poste parece mucho a una Napoleón!
This recipe is new to me, and I'm glad you shared it, Erica! It looks incredible!
It looks delicious! I love mille-feuilles and it is my favorite cake and this reminds me of it!
Sheer perfection is right - I must find myself some puff pastry immediately!
Thank you everyone 🙂
Thank you for sharing this scrumptious recipe! I am looking forward to making this for my family this weekend!
Jen @ My Kitchen Addiction
Ooh... this looks incredible! I am definitely going to have to give this one a try. I am a fan of all things dulce de leche!
Me la sirvo con una taza de chocolate caliente
Erica, I made this dessert last week and it was wonderful. My husband missed the milhojas from Colombia and he loved yours. Thank you so much.
Thank you, it is a very nice recipe. I love Colombian food specially Bandeja Paisa.
thanks for sharing!! Is the puff pastry that you used the pillsbury kind??
Martha- I used Pepperidge Farm
Hola Erica. I made these last night for the second time now and they are absolutely wonderful. The only question I have is if you have any suggestions on how to cut it into individual pieces because when I do it, it just falls apart. =D
Tomo español y tengo que preparar una receta. Tuvimos que dibujar una tarjeta para ver qué país nosotros tuvimos que escoger de y mi grupo consiguió Colombia. Mi profesora es de Colombia y yo quiero hacer un plato tan bueno.
¡Esto parece realmente delicioso!
Can this be made the day before or would the pastry become too moist?
Trisha. You should eat it the same day!
Thanks, Erica! I'm making this today for Colombian Dinner night! A friend of mine is Colombian and I visited Medellin over the Christmas holiday with her. I tried to fit the entire Astor store in my suitcase. All the treats are decedent. I can't wait to try this tonight. This is going to be a surprise for my friend!
I lived in South America for 10 years, and met people from all across the region, and this cake was always known as a Chilean speciality.
Just returned from a vacation in Colombia. Getting ready for an evening of sharing our photos with family & asked my hubby what to make for dessert. He said this dessert. I thought I'd never find the recipe & would have to wing it....but here it is! THANKS!
this is food porn at its finest, erica! this looks spectacular and i wish i had my own slab right now. 🙂
I made these and they were amazing!!!!!
How many servings does this make? I'd like to make some for my spanish class.
These look amazing! I'd love to make them for culture week, as I am doing a report on Colombia. How many does this recipe make?
6 to 8 servings