Milhojas De Dulce De Leche Argentina Recipes

MILHOJAS CON AREQUIPE (COLOMBIAN DULCE DE LECHE PASTRY)

Steps:

• Preheat the oven to 400F.
• Line 2 baking sheets with parchment paper and set aside.
• Cut pastry into 3 strips along fold marks. Place on a baking sheet and poke a few holes in the each pastry with a fork. Bake for 15 minutes or until golden. Remove from baking sheets and let them cool on a rack.
• In a medium saucepan place the milk and bring to a simmer. Meanwhile, in a small bowl stir together the sugar, cornstarch and salt.
• Gradually add the cornstarch mixture to the milk and cook stirring often about 6 minutes or until thickens. Whisk in the yolks and cook for about 2 minutes more stirring often.
• Stir in the butter and vanilla extract and remove from the heat.
• Let it cool at room temperature, cover and refrigerate until ready to use.
• Using a fork, split each pastry into 2 layers. Spread pastry cream on 1 pastry layer. Repeat layers. Top with arequipe or dulce de leche.

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.

MILHOJAS OR THOUSAND LAYERS CAKE

Steps:

• Preheat oven to 350F or 180C.

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!

MILHOJAS

Steps:

• Preheat the oven to 400°F, thaw the pasty puff dough sheets and spread them on a floured surface. Using a cookie cutter, cut the dough (I used a 3 1/2-inch round cookie cutter but you can use a square one, which is the most common shape for milhojas.)
• Cover 2 baking sheets with parchment paper and place the pastry puff discs on the trays, and pierce them using a fork. Bake for 5 to 8 minutes, and repeat until all the pastry discs are done. Let the pastry cool and cover each disc with dulce de leche, creating as many layers as you wish.
• Top with powdered sugar or whipped cream, if you prefer.

SIMPLE GRILLED PINEAPPLE MILHOJAS

Steps:

• To make homemade dulce de leche, remove and discard labels from cans of condensed milk. Place the unopened cans into a large saucepan and pour in enough water to cover by 1 or 2-inches. Bring water to a boil over high heat, then reduce heat to medium, cover, and simmer for 3 hours. Drain, and allow cans to cool to room temperature before opening.
• Meanwhile, cook the puff pastry sheets according to package directions and allow to cool to room temperature. Pour the dulce de leche from one can evenly over a sheet of puff pastry. Place a second sheet of puff pastry over the first, then pour on the remaining can of dulce de leche. Top with the remaining puff pastry sheet, then cut into 12 triangles.
• Heat a grill pan over medium-high heat and oil with cooking spray, or preheat an outdoor grill for medium-high heat. Grill the pineapple rings until warm and nicely marked.
• Serve each triangle on a dessert plate garnished with a grilled pineapple slice and a scoop of citrus sorbet.

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.