Make the Classic Dulce de Leche Mille-Feuille Cake at Home: A Recipe

Discover the secrets to creating the classic dulce de leche mille-feuille cake right in your own kitchen! This timeless dessert will impress your guests and satisfy your sweet tooth.
Tl;dr
- Argentinian ‘milhojas de dulce de leche’ is a pastry dessert made from puff pastry and dulce de leche.
- Making it at home can be a challenge, but achievable with some tricks.
- The dessert can be served alone or with whipped cream or berries.
An Argentinian Delight: The Milhojas de Dulce de Leche
Originating from the heart of Argentina, the iconic dessert, milhojas de dulce de leche, is a delightful mix of crisp puff pastry layers and generous dollops of dulce de leche. This sweet treat, a classic in confectioneries and bakeries, draws its roots from the French pastry “mille-feuille”. The traditional Argentinean twist comes in the form of replacing the usual custard or chantilly filling with the inevitable dulce de leche.
The Art of Making the Perfect Milhojas
Crafting a homemade milhojas may seem daunting, but with the right tricks, you can create a perfectly airy and crunchy puff pastry. The key lies in following a few critical steps: respecting the dough’s resting time and ensuring even baking with weight on top. For the filling, choose a confectioner’s dulce de leche, as it’s thicker consistency will prevent the pastry layers from sliding.
This recipe is perfect for “special occasions or simply to indulge.” Though it can be enjoyed on its own, pairing it with a touch of whipped cream or red fruits can balance its sweetness.
Creating the Delight: Recipe of Milhojas de Dulce de Leche (Serves 6)
To make the puff pastry, you will need:
- 250 g of 0000 flour
- 5 g of salt
- 125 ml of cold water
- 200 g of cold butter
The steps to prepare the puff pastry are:
- Mix the flour and salt in a bowl, then gradually add cold water to form a dough. Cover and refrigerate for 30 minutes.
- Roll out the dough into a rectangle and place cold butter slices in the center. Fold the dough ends towards the center and roll out with a rolling pin.
- Fold into three parts and refrigerate for 30 minutes. Repeat this process of rolling, folding, and cooling four more times.
- After the final cooling, the dough is ready for the milhojas.
For the milhojas, you will need:
- 500 g of confectioner’s dulce de leche
- Icing sugar for dusting
The preparation steps are:
- Preheat the oven to 200°C. Roll out the puff pastry on a floured surface to about 3 mm thickness.
- Cut three rectangles of the same size and prick the surface with a fork. This prevents them from puffing up too much in the oven.
- Place the pastry layers on a baking tray with parchment paper and cover with another tray on top. Bake for 15-20 minutes until golden. Allow to cool completely.
- Spread a generous amount of dulce de leche on one layer and smooth with a spatula. Repeat the process with another pastry layer.
- Finish with the final pastry layer and dust with icing sugar. Allow the milhojas to rest in the fridge for at least an hour before cutting.
With careful preparation and some patience, anyone can enjoy the taste of Argentina right in their own kitchen.