Torta de Mil Hojas

Indulge in the layers of Torta de Mil Hojas, a delightful Argentine dessert featuring flaky puff pastry, rich dulce de leche, and airy whipped cream. Perfect for a festive gathering or a sweet treat after dinner.

• 500 grams puff pastry
• 1 cup dulce de leche
• 2 cups whipped cream
• 1 teaspoon vanilla extract
• 2 tablespoons powdered sugar
• optional chocolate shavings

Method

1. 1

   Preheat the oven to 200°C (400°F). Roll out the puff pastry on a floured surface to about 1/8-inch thick.

2. 2

   Cut the pastry into equal rectangles (about 10x12 cm). Place them on a baking sheet lined with parchment paper.

3. 3

   Bake the pastry rectangles for 15-20 minutes or until golden brown and crispy. Remove from the oven and allow to cool completely.

4. 4

   Once cooled, layer the baked pastry rectangles on a serving platter, spreading a layer of dulce de leche between each layer.

5. 5

   In a separate bowl, mix the whipped cream with vanilla extract until well combined. Spread a layer of whipped cream on top of the last pastry layer.

6. 6

   Dust the top with powdered sugar and add chocolate shavings if desired. Let the cake rest for at least 1 hour in the refrigerator before serving.

7. 7

   Slice and serve the Torta de Mil Hojas cold, enjoying its delightful layers.