Milhojas Food

MILHOJAS CON AREQUIPE (COLOMBIAN DULCE DE LECHE PASTRY)

Steps:

• 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 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.

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.