milhojas cake
Milhojas cake, also known as "Torta Milhojas," is a crispy, flaky, and creamy dessert popular in Spain and Latin America, especially in Argentina and Chile. It consists of thin puff pastry layers filled with dulce de leche, pastry cream, or whipped cream, often topped with powdered sugar or caramelized sugar.
Equipment
- Baking sheet
- Rolling Pin
- Parchment paper
- Knife or pastry cutter
- Whisk –
- Mixing bowls –
Ingredients
For the Pastry Layers:
- 2 sheets of puff pastry store-bought or homemade
- 1 tablespoon flour for dusting
For the Filling:
- 2 cups dulce de leche or pastry cream
- ½ cup heavy whipping cream optional, to lighten the filling
For Decoration:
- Powdered sugar for dusting
- Crushed puff pastry crumbs for coating the sides
- Caramelized sugar optional
- Instructions:
Instructions
Step 1: Prepare the Puff Pastry
- Preheat your oven to 375°F (190°C).
- Lightly flour a surface and roll out the puff pastry sheets until thin.
- Cut into equal rectangular or circular layers (3-5 layers work best).
- Prick each layer with a fork to prevent puffing.
- Place on a baking sheet lined with parchment paper and bake for 20-25 minutes, until golden brown.
- Let the layers cool completely before assembling.
Step 2: Prepare the Filling
- If using only dulce de leche, skip this step.
- For a lighter filling, whip the heavy cream until soft peaks form, then gently fold it into the dulce de leche.
Step 3: Assemble the Cake
- Place one puff pastry layer on a serving plate.
- Spread a thin layer of dulce de leche evenly over the top.
- Repeat the process, stacking the layers until all are used.
- For a smooth finish, spread a thin layer of dulce de leche around the sides.
- Sprinkle with powdered sugar or coat with pastry crumbs.
Step 4: Rest & Serve
- Let the cake rest in the fridge for 1 hour to allow the layers to absorb the filling.
- Slice carefully and enjoy!
Notes
- Filling Variations: Use pastry cream or a mix of whipped cream and dulce de leche.
- Caramelized Topping: Sprinkle the top with sugar and use a kitchen torch to caramelize.
- Storage: Keep refrigerated for up to 3 days.