Best 3 Milhojas De Dulce De Leche Argentina Recipes
Milhojas de dulce de leche is a classic Argentinian dessert that combines layers of crispy puff pastry with a rich and creamy dulce de leche filling. This delectable treat is a staple of celebrations and special occasions throughout the country, and its popularity has spread far beyond its borders. In this article, we will embark on a culinary journey to discover the best recipe for milhojas de dulce de leche argentina. We will explore the essential ingredients, the intricate steps of preparation, and the secrets behind creating the perfect milhojas that will tantalize your taste buds and leave you craving more.
Here are our top 3 tried and tested recipes!
MILHOJAS DE DULCE DE LECHE (ARGENTINA)
This recipe is from week 12 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Argentina is my 12th stop. Dulce de leche is a caramelized condensed milk that is popular in Argentine desserts. It can be made from scratch but it's a whole lot easier to use a canned version. This recipe comes from Rebecca Caro at "From Argentina with Love."
Provided by GiddyUpGo
Categories Dessert
Time 29m
Yield 6 Pastries
Number Of Ingredients 3
Steps:
- Unfold the puff pastry and slice into thirds, along the fold lines. Then slice each third in two so you have six rectangles. Repeat with the other piece of pastry.
- Put the rectangles on a wax-paper lined baking sheet, leaving about one inch between pieces.
- Bake in a pre-heated 350 degree oven for 12 to 14 minutes, or until pastry puffs up and turns a golden color. Remove and let cool.
- Cut the tops off of each piece of pastry, so the two halves are about equal in size. Make a pile of top halves and a pile of bottom halves.
- Start by spreading dulce de leche on one of the bottom halves. Then cover with a second bottom half, and spread that one with dulce de leche.
- Now top with one of the top halves. Repeat until you've used up all the bottom halves (you'll have several top halves left over).
- Dust with powdered sugar and serve.
MILHOJAS ARGENTINAS
Steps:
- Place the unopened cans of sweetened condensed milk into a large pot and cover with water, by about 2 inches. Bring the water to a boil and reduce heat so water is simmering. Maintain water level and simmering water for 3 hours. After 3 hours, pour off water, being careful not to touch the cans. Let the cans cool completely before opening. This is now called dulce de leche.
- Grill the pineapple slices and dice small. Set aside.
- Onto 2 sheets of the baked puff pastry, evenly distribute the dulce de leche. Dulce de leche-side-up, layer one sheet one on top of the other (so it looks like: pastry, dulce de leche, pastry, dulce de leche). Then, place the remaining plain layer of puff pastry on top of the top layer of dulce de leche. Trim the edges, and cut into 2 by 3-inch triangles. Serve with pineapple.
MILHOJAS ARGENTINAS
this is not my own personal recipe, i added it for the zaar world tour game and now zaar reps refuse to remove it.
Provided by catalinacrawler
Categories Dessert
Time 3h15m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Place the unopened cans of sweetened condensed milk into a large pot and cover with water, by about 2 inches.
- Bring the water to a boil and reduce heat so water is simmering.
- Maintain water level and simmering water for 3 hours.
- After 3 hours, pour off water, being careful not to touch the cans.
- Let the cans cool completely before opening. This is now called dulce de leche.
- Grill the pineapple slices and dice small. Set aside.
- Onto 2 sheets of the baked puff pastry, evenly distribute the dulce de leche.
- Dulce de leche-side-up, layer one sheet one on top of the other (so it looks like: pastry, dulce de leche, pastry, dulce de leche).
- Then, place the remaining plain layer of puff pastry on top of the top layer of dulce de leche.
- Trim the edges, and cut into 2 by 3-inch triangles.
- Serve with pineapple.
Tips:
- Use high-quality ingredients for the best results. This includes using real butter, fresh eggs, and high-quality dulce de leche.
- Make sure to chill the dough before rolling it out. This will help to prevent it from becoming sticky and difficult to work with.
- Be careful not to overwork the dough. Overworking the dough will make it tough.
- When baking the pastry sheets, keep an eye on them so that they do not overcook. They should be golden brown and crispy.
- Allow the pastry sheets to cool completely before assembling the milhojas. This will help to prevent them from breaking.
- Be generous with the dulce de leche. The more dulce de leche, the better!
- Serve the milhojas immediately or chill it for later. If you are chilling it, be sure to bring it to room temperature before serving.
Conclusion:
Milhojas de dulce de leche is a delicious and classic Argentine dessert. It is made with layers of crispy pastry dough and dulce de leche. This dessert is perfect for any occasion, and it is sure to be a hit with everyone who tries it. So next time you are looking for a special dessert, give milhojas de dulce de leche a try!
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