Milhojas con Arequipe (Colombian Dulce de Leche Pastry)

Milhojas is a popular dessert in Colombia and Latin America. It is very easy to do at home and does not require many ingredients.

What is Milhojas?

It translates into “a thousand cake leaves”. It is basically layers of puff pastry full of a velvety pastry cream and seasoned with Dulce de leche or Area.

In Colombia there are several filling options for these desserts. I am sharing my favorite version “Milhojas de Area”.

One of my favorite Colombian desserts is MilhojasA delight of pastry. It is a popular dessert in Latin America and there are many different variants. It is made with simple ingredients, but it is absolutely delicious.

The other night I want a Area dessert. Not just a dessert, let’s be understood, I wanted to crave Milhojas From a bakery in Medellin, Colombia called Astor. Too bad, because I live 6 hours away by plane 🙂 So guys, I did it alone and it was easy and fantastic.

Ingredients to prepare Milhajas with Area

You will find the printable recipe card with exact quantities and indications below.

Puff pastry: You can create one of yours, but it’s a lot of work. I recommend using frozen puff pastry.

MFirst: I recommend using whole milk to prepare the pastry cream.

Sugar: Granulated sugar.

Salt: Just a pinch to balance the flavors.

Vanilla extract: Always use a good quality vanilla extract for recipes.

Corn starch: To thicken the cream.

Egg: This recipe uses only yolks. You can use the egg whites left to prepare meringue biscuits.

Butter: Not salty butter.

Area: Also known as Dulce de Leche. You can create one of yours at home with my recipe or buy it on your local market.

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How to do Milhojas

Create the cream:

• In an average saucepan put the milk and put on low heat. In the meantime, in a small bowl mix the sugar, corn starch and salt.
• Gradually add the milk corn starch mixture and cook, stirring often about 6 minutes or until it thickens. Beat in the yolks and cook for about 2 minutes more, mixing often.
• Mix the butter and vanilla extract and remove from the heat.
• Let it cool to room temperature, cover and refrigerate until it is ready for use.

Assemble:

• Using a fork, divide every pastry shop into 2 layers. Distribute the pastry cream on 1 layer of pastry. Repeat the levels. Top with Area or Dulce de Leche.

Tips to make Milhojas

The pastry cream can be done up to 24 hours in advance. Cover well with plastic wrapping and refrigerate up to 1 hour before use. Give a quick whip when it is ready to add it to the Milhoja recipe.

When your cooking pastry cream on fire, mix well and constantly until it is thick.

I can keep Milhojas

I prefer to serve the Milhojas immediately after the assembly, because it will lose the croccazza if you keep it in the fridge for too long, but you can place it in a sealed container up to 2 days.

Other desserts to try:

Coffee flavored cake (Pie Coffee)

Guava pastries (Cupcakes Guayaba)

Easy coconut flan

Coffee mouse (coffee sponge