Milhojas Argentinas Recipes

MILHOJAS ARGENTINAS

Steps:

• Place the unopened cans of sweetened condensed milk into a large pot and cover with water, by about 2 inches. Bring the water to a boil and reduce heat so water is simmering. Maintain water level and simmering water for 3 hours. After 3 hours, pour off water, being careful not to touch the cans. Let the cans cool completely before opening. This is now called dulce de leche.
• Grill the pineapple slices and dice small. Set aside.
• Onto 2 sheets of the baked puff pastry, evenly distribute the dulce de leche. Dulce de leche-side-up, layer one sheet one on top of the other (so it looks like: pastry, dulce de leche, pastry, dulce de leche). Then, place the remaining plain layer of puff pastry on top of the top layer of dulce de leche. Trim the edges, and cut into 2 by 3-inch triangles. Serve with pineapple.

MILHOJAS ARGENTINAS

Steps:

• Place the unopened cans of sweetened condensed milk into a large pot and cover with water, by about 2 inches.
• Bring the water to a boil and reduce heat so water is simmering.
• Maintain water level and simmering water for 3 hours.
• After 3 hours, pour off water, being careful not to touch the cans.
• Let the cans cool completely before opening. This is now called dulce de leche.
• Grill the pineapple slices and dice small. Set aside.
• Onto 2 sheets of the baked puff pastry, evenly distribute the dulce de leche.
• Dulce de leche-side-up, layer one sheet one on top of the other (so it looks like: pastry, dulce de leche, pastry, dulce de leche).
• Then, place the remaining plain layer of puff pastry on top of the top layer of dulce de leche.
• Trim the edges, and cut into 2 by 3-inch triangles.
• Serve with pineapple.

MILHOJAS OR THOUSAND LAYERS CAKE

Steps:

• Preheat oven to 350F or 180C.

MILHOJAS DE DULCE DE LECHE (ARGENTINA)

Steps:

• Unfold the puff pastry and slice into thirds, along the fold lines. Then slice each third in two so you have six rectangles. Repeat with the other piece of pastry.
• Put the rectangles on a wax-paper lined baking sheet, leaving about one inch between pieces.
• Bake in a pre-heated 350 degree oven for 12 to 14 minutes, or until pastry puffs up and turns a golden color. Remove and let cool.
• Cut the tops off of each piece of pastry, so the two halves are about equal in size. Make a pile of top halves and a pile of bottom halves.
• Start by spreading dulce de leche on one of the bottom halves. Then cover with a second bottom half, and spread that one with dulce de leche.
• Now top with one of the top halves. Repeat until you've used up all the bottom halves (you'll have several top halves left over).
• Dust with powdered sugar and serve.