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Pineapple Dulce de Leche Milhojas Cake
Products Used
0
56
72
Prep Time:
45m
Bake/Cook Time:
15m
Yield:
Serves 6
Plan for:
1 hour to overnight chill time
Milhojas, which translated to English means thousand sheets or thousand layer, is a popular dessert in Latin America. Milhojas Cake has layers upon layers of flaky pastry filled with pastry cream, whipped cream, and topped with dulce de leche and fruit. This Pineapple Dulce de Leche Milhojas Cake is a delicious, light, and fruity fresh way to celebrate any occasion!
Las milhojas, también conocidas como las mil capas, son un postre popular en América Latina. El pastel de milhojas son capas sobre capas de masa hojaldrada rellenas con crema pastelera, crema batida y cubiertas con dulce de leche y frutas. El pastel de mil hojas es una forma fresca, deliciosa, ligera y afrutada de celebrar cualquier ocasión.
Products Used
Ingredients
Pastry Cream
- 1 1/2 cups milk
- 1/2 cup Dixie Crystals Extra Fine Granulated Sugar
- 3 tablespoons cornstarch
- 1 teaspoon of salt
- 3 egg yolks, lightly beaten
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
Whipped Topping
- 1 cup heavy cream, chilled
- 1 teaspoon vanilla extract
- 3 tablespoons Dixie Crystals Confectioners Powdered Sugar
Milhojas
- 1 package (17.3 oz) frozen puff pastry, thawed
- 1 1/2 cups pineapple, diced
- 1 cup dulce de leche, warmed
Directions
- For pastry cream, in a medium saucepan bring milk to a simmer. In a bowl stir together sugar, cornstarch, and salt.
- Slowly add sugar mixture to the simmering milk, stirring often for about 8-10 minutes or until mixture thickens and coats back of a spoon.
- Whisk in yolks and cook for an additional 2 minutes, stirring often.
- Stir in butter and vanilla extract and remove from heat.
- Cool completely, cover with plastic film and refrigerate for at least an hour or overnight.
- For whipped topping, beat heavy cream and vanilla extract on high until foamy, gradually add powdered sugar until light and fluffy.
- For Milhojas, preheat oven to 400°F.
- Line 2 baking sheets with parchment paper.
- Carefully unfold puff pastry. Slice pastry into strips along fold marks. Place on a baking sheet and with a fork poke holes in each pastry.
- Bake for 15 minutes or until golden. Allow to cool.
- Using a knife, carefully split each pastry into 2 layers.
- Place one layer of puff pastry on serving platter, evenly spread with pastry cream and top with pineapple. Top with another layer of puff pastry and evenly spread with whipped topping.
- Repeat layers. Place in fridge until ready to serve.
- When ready to serve drizzle with warm dulce de leche.
Dixie Crystals Insight
Recipe developed for Dixie Crystals by Vianney Rodriguez @sweetlifebake.com.
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