Argentinian Dulce de Leche Rogel

Ingredients

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 250g (1 cup) unsalted butter, chilled and cubed 250g (1 cup) unsalted butter, chilled and cubed
• 4 large eggs 4 large eggs
• 200g (1 cup) granulated sugar 200g (1 cup) granulated sugar
• 1 tsp vanilla extract 1 tsp vanilla extract
• 1 tsp baking powder 1 tsp baking powder
• 1/4 tsp salt 1/4 tsp salt
• 1 can (400g) dulce de leche 1 can (400g) dulce de leche
• Powdered sugar, for dusting (optional) Powdered sugar, for dusting (optional)
• Chocolate sauce, for drizzling (optional) Chocolate sauce, for drizzling (optional)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 22g, 14g
• Carbohydrates (total, sugars): 58g, 30g
• Protein: 6g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
2. 2.
   Add the chilled butter cubes to the flour mixture and use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
3. 3.
   In a separate bowl, whisk together the eggs and vanilla extract.
4. 4.
   Make a well in the center of the flour mixture and pour in the egg mixture. Mix until the dough comes together.
5. 5.
   Transfer the dough to a lightly floured surface and knead for a few minutes until smooth.
6. 6.
   Divide the dough into 6 equal portions and shape each portion into a ball. Cover with plastic wrap and refrigerate for 30 minutes.
7. 7.
   Preheat the oven to 180°C (350°F).
8. 8.
   Take one dough ball at a time and roll it out into a thin circle, about 1-2mm thick.
9. 9.
   Carefully transfer the rolled dough onto a baking sheet lined with parchment paper.
10. 10.
    Prick the dough with a fork to prevent it from puffing up during baking.
11. 11.
    Bake the dough for 8-10 minutes, or until golden brown. Repeat this process with the remaining dough balls.
12. 12.
    Once the pastry layers have cooled, spread a generous amount of dulce de leche on top of each layer.
13. 13.
    Stack the layers on top of each other, pressing gently to adhere.
14. 14.
    Optional: Dust the top layer with powdered sugar or drizzle with chocolate sauce for added sweetness and decoration.
15. 15.
    Refrigerate the Rogel for at least 2 hours before serving to allow the flavors to meld together.
16. 16.
    Slice into individual portions and serve chilled.

Treat your ingredients with care...

• Butter — Make sure the butter is chilled and cubed before incorporating it into the dough. This will help create a flaky texture in the pastry.
• Dulce de leche — Use a good quality store-bought dulce de leche or make your own by simmering a can of sweetened condensed milk for several hours until it thickens and turns into caramel.

Tips & Tricks

• To achieve perfectly thin and crispy pastry layers, roll out the dough as thinly as possible.
• If you prefer a sweeter Rogel, you can add a thin layer of meringue or whipped cream between the pastry layers.
• For a more decorative presentation, use a pastry cutter to create different shapes from the pastry layers before stacking them.

Serving advice

Serve the Argentinian Dulce de Leche Rogel chilled for the best taste and texture. It pairs wonderfully with a cup of coffee or tea.

Presentation advice

To present the Rogel beautifully, dust the top layer with powdered sugar or drizzle it with chocolate sauce. You can also garnish with fresh berries or mint leaves for an extra touch of elegance.