Milhojas De Dulce De Leche Argentina Food

MILHOJAS DE DULCE DE LECHE (ARGENTINA)

Steps:

• 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.
• Put the rectangles on a wax-paper lined baking sheet, leaving about one inch between pieces.
• 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.
• 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.
• 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.
• 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).
• Dust with powdered sugar and serve.

MILHOJAS ARGENTINAS

Steps:

• Place the unopened cans of sweetened condensed milk into a large pot and cover with water, by about 2 inches. Bring the water to a boil and reduce heat so water is simmering. Maintain water level and simmering water for 3 hours. After 3 hours, pour off water, being careful not to touch the cans. Let the cans cool completely before opening. This is now called dulce de leche.
• Grill the pineapple slices and dice small. Set aside.
• Onto 2 sheets of the baked puff pastry, evenly distribute the dulce de leche. Dulce de leche-side-up, layer one sheet one on top of the other (so it looks like: pastry, dulce de leche, pastry, dulce de leche). Then, place the remaining plain layer of puff pastry on top of the top layer of dulce de leche. Trim the edges, and cut into 2 by 3-inch triangles. Serve with pineapple.

DULCE DE LECHE CAKE

Steps:

• Slice pound cake into two layers. Soften ice cream until spreadable. (not melting, just soft).
• Place bottom layer of pound cake in a foil-lined pan the same size as the cake.
• Place two cups of Dulce de Leche ice cream over the layer and spread evenly.
• Top with remaining pound cake layer and press gently over the ice cream.
• Cover the cake with foil and freeze for 30 minutes or more.
• Remove frozen ice cream cake from foil lined pan and place on a cake platter. Ice cake with thawed whipped topping.
• Sprinkle cake with chopped pecans and shredded coconut.
• Keep in freezer until ready to serve.
• Can use Angel Food cake if you prefer. I have use both and prefer pound cake because of the density of the cake.

CORNSTARCH ALFAJORES WITH DULCE DE LECHE (ARGENTINA)

Steps:

• PREPARATION:.
• Beat 4 eggs for 5 minutes with a whisk and mix them with the powdered sugar, beating until creamy. Set aside.
• Sift together the cornstarch, the flour, and the baking powder.
• Pour out onto table top; in a well in the centre, place the butter at room temperature, the vanilla extract, the liquer and the egg and sugar cream.
• Work with your hands until firm.
• Roll with a rolling pin to a thinkness of 1 1/4 inch and cut into 1 1/2 inch discs with a cookie cutter. Place the discs on a greased and floured cookie sheet.
• Bake for 20 to 25 minutes at medium (350F), until golden. Remove and cool.
• To put together each alfajor, spread a 1/4-inch coat of dulce de leche over one disc, cover with another, paint the edge with a little more dulce de leche and roll it on the grated coconut so that it sticks to the edge.
• HOMEMADE DULCE DE LECHE:.
• Heat 8 tablespoons of sugar in a thick bottomed pot for 20 minutes at medium, until it reaches a caramel color.
• Add the milk and the remaining sugar and allow to reach a boiling point.
• Bring the heat to minimum, and simmer until it thickens, for about an hour.
• HOMEMADE DULCE DE LECHE - EASY VERSION.
• Boil an unopened can of condensed milk for two hours in a saucepan filled with water. When you open it, its contents should have a rich caramel color.

MILHOJAS ARGENTINAS

Steps:

• Place the unopened cans of sweetened condensed milk into a large pot and cover with water, by about 2 inches.
• Bring the water to a boil and reduce heat so water is simmering.
• Maintain water level and simmering water for 3 hours.
• After 3 hours, pour off water, being careful not to touch the cans.
• Let the cans cool completely before opening. This is now called dulce de leche.
• Grill the pineapple slices and dice small. Set aside.
• Onto 2 sheets of the baked puff pastry, evenly distribute the dulce de leche.
• Dulce de leche-side-up, layer one sheet one on top of the other (so it looks like: pastry, dulce de leche, pastry, dulce de leche).
• Then, place the remaining plain layer of puff pastry on top of the top layer of dulce de leche.
• Trim the edges, and cut into 2 by 3-inch triangles.
• Serve with pineapple.