• 1 frozen puff pastry sheet, thawed⁣ – Pastry cream⁣
  • 1 1/2 cups of milk⁣
  • 1/2 cup of sugar⁣ – A pinch of salt
  • 1 teaspoon of vanilla extract⁣
  • 3 tablespoons of cornstarch⁣
  • 3 egg yolks, beaten
  • 1 tablespoon of butter⁣
  • 1 cup of arequipe or dulce de leche⁣


1) Preheat oven to 400F.⁣ ⁣

2) Prepare 2 baking sheets with parchment paper and set aside.⁣ ⁣

3) Cut pastry dough into 3 strips along fold marks. Place on a baking tray and make a couple of holes in each dough with a fork. Bake for 15 minutes or until golden brown. Let cool on a rack.⁣ ⁣

4) In a medium saucepan place the milk and bring to a simmer. Meanwhile, in a small bowl whisk together the sugar, cornstarch, and salt

5) Gradually add the cornstarch mixture to the milk and cook, stirring frequently, for about 6 minutes or until thickened. Beat the yolks and cook for a further 2 minutes, stirring frequently.⁣ ⁣

6) Add the vanilla extract and butter, and remove from heat.⁣ ⁣

7) Let cool to room temperature, cover and refrigerate until ready to use.⁣ ⁣ Using a fork, divide each dough into 2 layers. Spread pastry cream on 1 cake layer.

Repeat the layers. Finish with a layer of arequipe or dulce de leche.

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