Milhojas
Milhojas, meaning 'thousand leaves,' is a classic Argentine pastry shop delight featuring delicate layers of puff pastry generously filled with creamy dulce de leche, often crowned with meringue or a dusting of powdered sugar. It's a celebration of simple, high-quality ingredients.
🧂 Ingredients
- 500 g Puff pastry(Store-bought all-butter puff pastry is recommended for the best flavor and texture. Ensure it is thawed according to package directions.)
- 400 g Dulce de leche(Use a good quality, thick dulce de leche. It should be spreadable but not runny.)
- as needed Meringue(Optional, for decoration. Can be store-bought or homemade. A simple Swiss or Italian meringue works well.)
- for dusting Powdered sugar(Optional, for a simple and elegant finish.)
👨🍳 Instructions
- 1
Preheat your oven to 200°C (400°F). Line two large baking sheets with parchment paper.
⏱️ 5 minutes - 2
Gently unfold the puff pastry sheets onto a lightly floured surface. If the pastry is very thick, you may want to lightly roll it out a little further to create thinner, more delicate layers. Cut each sheet into 3 equal rectangles. You should have 6 rectangles in total.
⏱️ 5 minutes - 3
Place the pastry rectangles onto the prepared baking sheets, ensuring they have some space between them. Prick each rectangle several times with a fork to prevent excessive puffing. You can optionally score a border around the edge of each rectangle with a knife, about 1 cm (1/2 inch) in, to help create a defined edge.
⏱️ 5 minutes - 4
Bake for 25-30 minutes, or until the puff pastry is deeply golden brown, crisp, and puffed. If the pastry is puffing too much in the center, you can gently press it down with a spatula halfway through baking. Rotate the baking sheets halfway through for even browning.
⏱️ 25-30 minutes - 5
Remove the pastry from the oven and let it cool completely on a wire rack. This is crucial for assembly; warm pastry will melt the dulce de leche.
⏱️ At least 30 minutes (cooling time) - 6
Once cooled, carefully trim the edges of each pastry rectangle to create neat, uniform shapes. You can use the trimmings for other purposes or discard them. You should aim for 8 servings, meaning you'll assemble 4 layers per serving (using 4 of the baked rectangles for the base and 4 for the top, or cutting some in half if you want more layers). For a traditional Milhojas, you'll use 3 layers per serving.
⏱️ 10 minutes - 7
To assemble, place one pastry layer on your serving platter. Spread a generous layer of dulce de leche evenly over the pastry. Top with another pastry layer and repeat the dulce de leche spreading. Continue layering until you have used 3 pastry layers per serving. Ensure the dulce de leche is spread to the edges.
⏱️ 10 minutes - 8
For the top layer, you can either spread a final layer of dulce de leche and top with piped meringue, or simply dust the top pastry layer generously with powdered sugar. If using meringue, pipe or spread it over the final pastry layer.
⏱️ 5 minutes - 9
Allow the Milhojas to sit for at least 15-20 minutes before slicing and serving. This allows the dulce de leche to slightly soften and meld with the pastry. Slice carefully with a sharp serrated knife.
⏱️ 15-20 minutes (resting time)
💡 Pro Tips
- ✓For extra flaky pastry, ensure your puff pastry is cold when you start working with it.
- ✓Don't be shy with the dulce de leche! It's the star of the show.
- ✓For a professional finish, use a ruler to cut your pastry rectangles into perfectly uniform shapes.
- ✓If your dulce de leche is too stiff to spread, gently warm it in a saucepan over low heat or in the microwave for a few seconds until it reaches a spreadable consistency.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a layer of whipped cream or pastry cream between the dulce de leche layers for added richness.
- Cut the baked pastry into smaller squares or rounds for individual portions.
- Infuse the dulce de leche with a touch of vanilla extract or a pinch of cinnamon.
- Top with toasted slivered almonds or chopped nuts for added texture.