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.
Milhojas con Arequipe (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.
- 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 translates to "thousand leaves cake". It is basically puff pastry layers filled with pastry cream and topped with dulce de leche or arequipe.
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 fantastic.