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how to make milhojas cake

Pineapple Dulce de Leche Milhojas Cake

Author Vianney Rodriguez

Ingredients

  • For pastry cream:
  • 1 1/2 cups milk
  • 1/2 cup sugar
  • 1 teaspoon of salt
  • 1 teaspoon vanilla extract
  • 3 tablespoons cornstarch
  • 3 egg yolks lightly beaten
  • 1 tablespoon butter
  • For whipped topping:
  • 1 cup heavy cream chilled
  • 1 teaspoon vanilla extract
  • 3 tablespoons powdered sugar
  • For Milhojas:
  • 1 17.3 ounce package frozen puff pastry, thawed
  • 1 1/2 cups pineapple diced
  • 1 cup dulce de leche warmed

Instructions

  1. For pastry cream:

  2. In a medium saucepan bring milk to a simmer. In a bowl stir together sugar, cornstarch, and salt.

  3. Slowly add the sugar mixture to the simmering milk, stirring often for about 8-10 minutes or until mixture thickens and coats the back of a spoon.
  4. Whisk in the yolks and cook for an additional 2 minutes, stirring often.
  5. Stir in the butter and vanilla extract and remove from the heat.
  6. Cool completely, cover with plastic film and refrigerate for at least an hour or overnight.

  7. For whipped topping:

  8. Beat heavy cream and vanilla extract on high until foamy, gradually add powdered sugar until light and fluffy.

  9. For Milhojas:

  10. Preheat the oven to 400F.
  11. Line 2 baking sheets with parchment paper.

  12. Carefully unfold puff pastry. Slice pastry into strips along fold marks. Place on a baking sheet and with a fork poke holes in each pastry.

  13. Bake for 15 minutes or until golden. Allow to cool.
  14. Using a knife, carefully split each pastry into 2 layers.
  15. Place one layer of puff pastry on serving platter, evenly spread with pastry cream and top with pineapple. Top with another layer of puff pastry and evenly spread with whipped topping.
  16. Repeat layers. Place in fridge until ready to serve.
  17. When ready to serve drizzle with warm dulce de leche.

Recipe Notes

Serves 6