Arequipe millefeuille 

Ingredients:

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

Preparation:

1. Preheat the oven to 400°F (200°C).
2. Prepare two baking sheets with parchment paper and set them aside.
3. Cut the pastry dough into 3 strips along the folding marks. Place them on a baking sheet and make a couple of holes in each dough with a fork. Bake for 15 minutes or until they are golden brown. Let them cool on a rack.
4. In a medium saucepan, place the milk and bring it 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 it thickens. Beat the yolks and cook for an additional 2 minutes, stirring frequently.
6. Add the vanilla extract and butter, then remove from heat.
7. Let the pastry cream cool to room temperature, cover it, and refrigerate until ready to use.
8. Using a fork, divide each baked pastry into 2 layers. Spread the pastry cream on one cake layer, then repeat the layers. Finish with a layer of Arequipe or dulce de leche.

Enjoy your delicious Arequipe Millefeuille!