Imperial Sugar
Imperial Sugar

Pineapple Dulce de Leche Milhojas Cake

Pineapple Dulce de Leche Milhojas Cake Imperial


Pastry Cream

Whipped Topping


  • 1 package (17.3 oz) frozen puff pastry, thawed
  • 1 1/2 cups pineapple, diced
  • 1 cup dulce de leche, warmed


  1. For pastry cream, in a medium saucepan bring milk to a simmer. In a bowl stir together sugar, cornstarch, and salt.
  2. 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.
  3. Whisk in yolks and cook for an additional 2 minutes, stirring often.
  4. Stir in butter and vanilla extract and remove from heat.
  5. Cool completely, cover with plastic film and refrigerate for at least an hour or overnight.
  6. For whipped topping, beat heavy cream and vanilla extract on high until foamy, gradually add powdered sugar until light and fluffy.
  7. For Milhojas, preheat oven to 400°F.
  8. Line 2 baking sheets with parchment paper.
  9. 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.
  10. Bake for 15 minutes or until golden. Allow to cool.
  11. Using a knife, carefully split each pastry into 2 layers.
  12. 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.
  13. Repeat layers. Place in fridge until ready to serve.
  14. When ready to serve drizzle with warm dulce de leche. 
Imperial Sugar Insight

Recipe developed for Imperial Sugar by Vianney Rodriguez @sweetlifebake.com.