Central American Milhojas de Dulce de Leche

Ingredients

In Central American cuisine, Milhojas de Dulce de Leche has been adapted to incorporate local flavors and ingredients. While the Argentinian version traditionally uses dulce de leche as the main filling, the Central American adaptation may include additional ingredients such as tropical fruits like mango or banana. This variation adds a refreshing twist to the dessert, complementing the sweetness of the dulce de leche with a burst of tropical flavors. We alse have the original recipe for Milhojas de dulce de leche, so you can check it out.

• 2 sheets of puff pastry (400g) 2 sheets of puff pastry (400g)
• 1 cup (240ml) of dulce de leche 1 cup (240ml) of dulce de leche
• 1 ripe mango, sliced 1 ripe mango, sliced
• 1 ripe banana, sliced 1 ripe banana, sliced
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 9g
• Carbohydrates (total, sugars): 42g, 25g
• Protein: 4g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Roll out the puff pastry sheets on a lightly floured surface until they are about 1/4 inch thick.
3. 3.
   Cut the pastry into rectangular shapes, approximately 4x6 inches.
4. 4.
   Place the pastry rectangles on a baking sheet lined with parchment paper.
5. 5.
   Prick the pastry with a fork to prevent it from puffing up too much during baking.
6. 6.
   Bake the pastry in the preheated oven for 15-20 minutes, or until golden brown and crispy.
7. 7.
   Remove the pastry from the oven and let it cool completely.
8. 8.
   Once the pastry has cooled, spread a generous layer of dulce de leche on one rectangle.
9. 9.
   Place slices of mango and banana on top of the dulce de leche.
10. 10.
    Repeat the layers, alternating between pastry, dulce de leche, and fruit, until all the ingredients are used.
11. 11.
    Finish with a final layer of pastry on top.
12. 12.
    Dust the milhojas with powdered sugar for an elegant touch.
13. 13.
    Refrigerate for at least 1 hour before serving to allow the flavors to meld together.
14. 14.
    Cut into individual portions and serve chilled.

Treat your ingredients with care...

• Puff pastry — Ensure that the puff pastry is rolled out evenly to achieve consistent layers. If the pastry becomes too soft while working with it, refrigerate it for a few minutes to firm it up.
• Dulce de leche — Use a high-quality dulce de leche for the best flavor. If it is too thick, gently warm it in a microwave or on the stovetop to make it easier to spread.
• Mango and banana — Choose ripe fruits for optimal sweetness and flavor. Slice them thinly for easy layering.

Tips & Tricks

• To add a touch of crunch, sprinkle crushed nuts, such as almonds or walnuts, between the layers.
• For a tropical twist, drizzle a little passion fruit or guava syrup over each serving.
• If you prefer a lighter version, you can use whipped cream instead of dulce de leche for the filling.
• Experiment with different fruits like pineapple or papaya to create your own unique variation.
• Serve the milhojas with a scoop of vanilla ice cream for an extra indulgence.

Serving advice

Serve the Central American Milhojas de Dulce de Leche chilled to enhance the flavors and maintain the crispness of the pastry. Garnish each serving with a sprig of fresh mint for a pop of color and a hint of freshness.

Presentation advice

Arrange the milhojas on a dessert plate, leaning them against each other to create an elegant tower. Dust the plate with a sprinkle of powdered sugar for a beautiful finishing touch. Drizzle some dulce de leche on the plate for an added touch of decadence.