Milhojas Argentinas Recipes

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.

ARGENTINEAN ROGEL

Steps:

• Preheat your oven to high heat (200 ℃).
• In a large bowl, whisk the egg yolks, the melted butter, the 2 eggs and the water.
• Using a spatula, fold in the flour until you get a smooth dough.
• On a floured surface, keep kneading until the dough is very smooth.
• Split it into 12 individual rolls.
• Take one and roll it very well (2-3 mm) using a rolling pin. Place a dinner plate or cutter over the dough and, with a knife, cut the excess pastry. Place on a cookie sheet (no need to grease) and stick it with a fork a few times.
• Bake in high heat for 3 minutes until it is lightly golden.
• Keep rolling the dough, cutting off the excess, placing the discs on a cooking sheet and baking for 3-4 minutes individually. If your oven allows to bake several at a time, great!
• Set the discs aside once baked.
• Put a saucepan with some water over a stove at low heat.
• Place a medium bowl with the egg whites and sugar, making sure its base doesn't touch the water.
• Constantly whisk until the sugar is all dissolved. To check this has happened, pinch a bit of the egg white with your index finger and thumb. If you can't feel any sugar grains, perfect!
• Remove from the stove, dry the base and whisk the eggs whites with an electric mixer for 2 minutes.
• Add the lemon juice and keep mixing until the egg whites are firm and the base of the bowl is at room temperature (and not warm as when we removed it from the stove).
• Set aside until it's time to assemble the cake.
• Place one disc on a serving plate and spread some dulce de leche. Keep layering disc and dulce de leche, until the last once is left without the dulce.
• Spread the meringue on top of the last layer and decorate it as you please.
• Enjoy this exquisite Rogel with some tea or coffee!

TORTA DE HOJAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Mix together the flour and baking powder; set aside.
• In a large bowl, beat the butter until creamy. Blend in the egg yolks, one at a time. Beat in the flour mixture alternately with the milk. The dough will be stiff like a cookie dough.
• Divide the dough into 10 pieces and shape into balls. Roll each ball into a 9-inch circle. Place on cookie sheets and prick with a fork in several places.
• Bake cookies in batches in the preheated oven for 10 to 12 minutes, or until edges are just starting to brown. Let cool.
• In a saucepan, boil the unopened cans of sweetened condensed milk for 3 hours. Monitor the water closely to make sure there is always water covering the cans. Remove cans from heat and let cool for 10 to 15 minutes.
• In a small measuring cup, combine the brandy and water.
• Place one cookie layer on serving plate. Brush with brandy mixture, then spread with the now-thickened condensed milk. Sprinkle with nuts. Continue stacking until all layers are used.

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.