Arequipe millefeuille


Arequipe millefeuille


 1 sheet frozen puff pastry, thawed

 Custard cream

 1 1/2 cups of milk

 1/2 cup of sugar

 a pinch of salt

 1 teaspoon vanilla extract

 3 tablespoons cornstarch

 3 egg yolks, beaten

 1 tablespoon butter

 1 cup of arequipe or dulce de leche


 Preheat oven to 400F.

 Prepare 2 baking sheets with parchment paper and set aside.

 Cut pastry dough into 3 strips along fold marks.  Place on a baking sheet and make a couple of holes in each dough with a fork.  Bake for 15 minutes or until golden brown.  Let it cool on a rack.

 In a medium saucepan, place the milk and bring to a simmer.  Meanwhile, in a bowl.  small mix sugar, cornstarch and salt.

 Gradually add the cornstarch mixture to the milk and cook, stirring frequently, for about 6 minutes or until thickened.  Beat the yolks and cook for 2 more minutes, stirring frequently.

 Add vanilla extract and butter, and remove from heat.

 Let cool to room temperature, cover and refrigerate until ready to use.

 Using a fork, divide each dough into 2 layers.  Spread the pastry cream on 1 cake layer.  Repeat the layers.  Finish with a layer of arequipe or dulce de leche.