Mil hojas means a thousand 'sheets' or 'leaves' (in this case, layers of pastry), and there are almost a thousand South American interpretations of this classic French dessert, the napolean. This dulce de leche variation is quick and easy, looks beautiful, and is simply delicious. Serve it with fresh fruit, or dress it up with a layer or two of pastry cream. Some people like to roll the edges in coconut (spread some extra dulce de leche around the the sides to help the coconut stick).
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
- 1 package frozen puff pastry dough
- 1 cup dulce de leche
- Powdered sugar
- Fresh fruit
- Vanilla pastry cream (optional)
- Preheat oven to 400 degrees.
- Thaw the puff pastry slightly and unfold it onto a floured surface.
- Working quickly, roll each sheet of the puff pastry into a thin rectangle, about 12 x 18 inches.
- Line 2 baking sheets with parchment paper, and place a rolled out piece of puff pastry on each one. Cover each sheet of puff pastry with another peice of parchment paper.
- Place another cookie sheet onto of the pastry and parchment paper. Place a few baking pans to help weigh down the baking sheets.
- Place the baking sheets with the puff pastry sandwiched in between in the oven, and bake for 15 minutes.
- Remove top baking sheet and weights and bake for 5 minutes more, until the puff pastry is golden brown.
- Cut each sheet of the pastry into about 20 identical size squares or rectangles with a sharp knife.
- Spread one square of puff pastry with a thin layer of dulce de leche. Cover with another square of puff pastry. Repeat until you have 5 layers of puff pastry. Do not spread dulce de leche on the top layer.
- Sprinkle the top layer with powdered sugar and serve.