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.
Patrick
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!
Diana Lopez
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
Thanks!!
martha
thanks for sharing!! Is the puff pastry that you used the pillsbury kind??
Erica
Martha- I used Pepperidge Farm
Memo
Thank you, it is a very nice recipe. I love Colombian food specially Bandeja Paisa.
mmmm delicious!
Anonymous
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.
Norma
Me la sirvo con una taza de chocolate caliente
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!
Angelina
Thank you for sharing this scrumptious recipe! I am looking forward to making this for my family this weekend!
Erica
Thank you everyone 🙂
Oysterculture
Sheer perfection is right - I must find myself some puff pastry immediately!
tasteofbeirut
It looks delicious! I love mille-feuilles and it is my favorite cake and this reminds me of it!
Faith
This recipe is new to me, and I'm glad you shared it, Erica! It looks incredible!
Memoria
¡Qué rico! ¡Este poste parece mucho a una Napoleón!
5 Star Foodie
Wow, it sounds absolutely heavenly! I must make this very soon!
Jenn AKA The Leftover Queen
This looks absolutely divine!!! These are some of my favorite desserts. I love pastry cream!
Lyndsey
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?