▪1 frozen puff pastry sheet, thawed ▪Pastry cream
▪1 1/2 cups of milk
▪1/2 cup of sugar
▪A pinch of salt
▪1 teaspoon vanilla extract
▪3 tablespoons cornstarch
▪3 egg yolks, beaten
▪1 tablespoon of butter
▪1 cup of arequipe or dulce de leche


▪Preheat oven to 400F.

▪Prepare 2 baking trays with parchment paper and set aside.

▪Cut the pastry dough into 3 strips along the fold marks. Place on a baking tray and make a couple of holes in each dough with a fork. Bake for 15 minutes or until golden brown. Let cool on a rack.

▪In a medium saucepan place the milk and bring to a simmer. Meanwhile, in a small bowl whisk together the sugar, cornstarch, and salt.

▪Add little by little the cornstarch mixture to the milk and cook stirring frequently for about 6 minutes or until thickened. Beat the yolks and cook for a further 2 minutes, stirring frequently.

▪Add the vanilla extract and butter, and remove from heat.
▪Let cool to room temperature, cover and refrigerate until ready to use.

▪Using a fork, divide each dough into 2 layers. Spread pastry cream on 1 cake layer. Repeat the layers.

Finish with a layer of arequipe or dulce de leche.

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