Milhojas con Arequipe Recipe (Colombian Dulce de Leche Pastry)

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, as 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 method 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.

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. Arequipe: Also known as dulce de leche. You can make your own at home with my method or acquire it at your local trade.

How to Make Milhojas

- 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. 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 method. 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, since 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.

Milhojas con Arequipe Recipe (Colombian Dulce de Leche Pastry)

- 1 sheet frozen puff pastry thawed

For the filling (pastry cream)

- 1 teaspoon vanilla extract - 3 tablespoons cornstarch

- 1 cup arequipe or dulce de leche - 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. Top with arequipe or dulce de leche.