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  • 2 sheet frozen puff pastry thawed

For the filling :(pastry cream)

  • 3 cups milk
  • 1 cup sugar
  • Pinch salt
  • 2 teaspoon vanilla extract
  • 6 tablespoons cornstarch
  • 6 egg yolks beaten
  • 2 tablespoon butter
  • 2 cup arequipe or dulce de leche


1.Preheat the oven to 400F.

2.Line 2 baking sheets with parchment paper and set aside.

3.Cut pastry into 3 strips along fold marks. Place on a baking sheet and poke a few holes in the each pastry with a fork. Bake for 15 minutes or until golden. Remove from baking sheets and let them cool on a rack.

Make the Cream:

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

2.Gradually add the cornstarch mixture to the milk and cook stirring often about 6 minutes or until thickens. Whisk in the yolks and cook for about 2 minutes more stirring often.

3.Stir in the butter and vanilla extract and remove from the heat.

4.Let it cool at room temperature, cover and refrigerate until ready to use.


Using a fork, split each pastry into 2 layers. Spread pastry cream on 1 pastry layer. Repeat layers. Top with arequipe or dulce de leche.