Milhojas is a popular dessert in Colombia and Latin America. It's very easy to make at home and doesn't require a lot of ingredients.
What is Milhojas?
It translates to "thousand leaves cake". It is basically puff pastry layers filled with a velvety 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".
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.
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.
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.
Salt: Just a pinch to balance the flavors.
Vanilla extract: Always use a good quality vanilla extract for your recipes.
Cornstarch: To thicken the cream.
Egg: This recipe only uses the yolks. You can use the left over egg whites to make meringue cookies.
Butter: Unsalted butter.
Arequipe: Also known as dulce de leche. You can make your own at home with my recipe or buy it at your local market.
How to Make Milhojas
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.
Assemble:
- 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.
Tips to Make Milhojas
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.
Can I Store Milhojas
I prefer serving the milhojas right after assembling, because it will lose the crispiness if you keep it in the fridge too long, but you can place it in a sealed container up to 2 days.
Other Desserts To Try:
Coffee Flavored Cake (Torta de Café)
Guava Pastries (Pastelitos de Guayaba)
Coffee Mouse (Esponjado de Café
Milhojas con Arequipe Recipe (Colombian Dulce de Leche Pastry)
Ingredients
- 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
Instructions
- 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.
Assemble:
- 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.
Melanie
Delicious--I want one now with my cafe.
Erica
Thank you guys for the comments! 🙂
Stella Ziegler
How many does this recipe make?
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! 🙂
Kim
I'm glad that you were able to satisfy your craving:D
It looks flaky and delicious.
grace
pastry delight indeed! my goodness, i've never seen anything quite like this--it's super tempting and completely decadent, erica--thanks!
Erica
Thank you all for the comments!
ruth
Oh my! Lost for words! Sheer perfection!!
Rachana Kothari
Wow!!!! It will really go well with a cup of coffee:) yumm!!!!
Baking is my Zen
Oooolala!! Divine!
Sandra G
Se ve rico, will try to make this one, in Peru they call the arequipe "manjar blanco".
Miriam/El invitado de invierno
Ay madre, milhojas con dulce de leche... esto tiene que ser la bomba!
Sarah Naveen
Wow!!! Mouthwatering and delicious...
Felisha
Thanks! I'll def. have to try it. What other fillings can be used?
Erica
Felisha- In Colombia is usually filled with arequipe and pastry cream, but you can use fresh fruit or jam.
Lote
Que Delicia voy a intentar esta receta pues yo me muero por las milhojas ......
Tangled Noodle
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!
rebecca subbiah
wow this looks divine would go so well with a cappuccino