Arequipe millefeuille

• 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 oven to 400F.⁣

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

3) Cut the pastry dough into 3 strips along the folding marks. Place on a baking sheet and make a couple of holes in each dough with a fork. Bake for 15 minutes or until golden brown. Let it 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 2 more minutes, stirring frequently.⁣

6) Add 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 the pastry cream on 1 cake layer. Repeat the layers

Finish with a layer of arequipe or dulce de leche.