Ingredients
Pastry Cream
- 1 1/2 cups milk
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- 3 tablespoons cornstarch
- 1 teaspoon of salt
- 3 egg yolks, lightly beaten
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
Whipped Topping
- 1 cup heavy cream, chilled
- 1 teaspoon vanilla extract
- 3 tablespoons Imperial Sugar Confectioners Powdered Sugar
Milhojas
- 1 package (17.3 oz) frozen puff pastry, thawed
- 1 1/2 cups pineapple, diced
- 1 cup dulce de leche, warmed
Directions
- For pastry cream, in a medium saucepan bring milk to a simmer. In a bowl stir together sugar, cornstarch, and salt.
- 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.
- Whisk in yolks and cook for an additional 2 minutes, stirring often.
- Stir in butter and vanilla extract and remove from heat.
- Cool completely, cover with plastic film and refrigerate for at least an hour or overnight.
- For whipped topping, beat heavy cream and vanilla extract on high until foamy, gradually add powdered sugar until light and fluffy.
- For Milhojas, preheat oven to 400°F.
- Line 2 baking sheets with parchment paper.
- 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.
- Bake for 15 minutes or until golden. Allow to cool.
- Using a knife, carefully split each pastry into 2 layers.
- 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.
- Repeat layers. Place in fridge until ready to serve.
- When ready to serve drizzle with warm dulce de leche.
Imperial Sugar Insight
Recipe developed for Imperial Sugar by Vianney Rodriguez @sweetlifebake.com.