Milhojas De Dulce De Leche (Argentina)

Total Time
29mins
Prep 15 mins
Cook 14 mins

This recipe is from week 12 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Argentina is my 12th stop. Dulce de leche is a caramelized condensed milk that is popular in Argentine desserts. It can be made from scratch but it's a whole lot easier to use a canned version. This recipe comes from Rebecca Caro at "From Argentina with Love."

Directions

  1. Unfold the puff pastry and slice into thirds, along the fold lines. Then slice each third in two so you have six rectangles. Repeat with the other piece of pastry.
  2. Put the rectangles on a wax-paper lined baking sheet, leaving about one inch between pieces.
  3. Bake in a pre-heated 350 degree oven for 12 to 14 minutes, or until pastry puffs up and turns a golden color. Remove and let cool.
  4. Cut the tops off of each piece of pastry, so the two halves are about equal in size. Make a pile of top halves and a pile of bottom halves.
  5. Start by spreading dulce de leche on one of the bottom halves. Then cover with a second bottom half, and spread that one with dulce de leche.
  6. Now top with one of the top halves. Repeat until you've used up all the bottom halves (you'll have several top halves left over).
  7. Dust with powdered sugar and serve.