Irresistible Millefeuille with Arequipe: A Layered Dessert Delight

Ingredients

• 1 frozen puff pastry sheet, thawed
• Custard Cream:
• 1 1/2 cups whole milk
• 1/2 cup granulated sugar
• Pinch of salt
• 1 teaspoon pure vanilla extract
• 3 tablespoons cornstarch
• 3 large egg yolks, beaten
• 1 tablespoon unsalted butter
• 1 cup arequipe or dulce de leche

Preparation

1. Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper and set aside.

2. Cut the thawed puff pastry sheet into 3 equal strips along the fold marks. Place them on the prepared baking sheets and prick each strip several times with a fork to prevent puffing. Bake for 15 minutes or until golden brown. Transfer to a wire rack to cool completely.

3. Prepare the custard cream: In a medium saucepan, heat the milk over medium heat until it begins to simmer. In a separate bowl, whisk together the sugar, cornstarch, and salt. Gradually pour the hot milk into the sugar mixture, whisking constantly to avoid lumps.

4. Return the mixture to the saucepan and cook over medium heat, stirring frequently, for about 6 minutes or until thickened. Add the beaten egg yolks and cook for an additional 2 minutes, stirring continuously. Remove from heat and stir in the vanilla extract and butter. Let the custard cool to room temperature, then refrigerate until ready to use.

5. Assemble the millefeuille: Place one puff pastry strip on a serving plate. Spread a generous layer of custard cream over it, followed by a layer of arequipe. Repeat with the remaining pastry strips, ending with a layer of arequipe on top. Refrigerate for at least 1 hour before serving to allow the flavors to meld.

6. Serve this decadent millefeuille chilled, garnished with a dusting of powdered sugar or a drizzle of extra arequipe. Enjoy this heavenly dessert that combines the flakiness of puff pastry with the richness of custard and arequipe!