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• 1 Package frozen puff pastry dough, or 1 package La Salteña puff pastry tapas (rounds) for empanadas
• 2 Jars La Dorita Dulce de Leche (enough to spread generously in between cake layers)
• 3 egg whites
• 6 tablespoons sugar
• ½ teaspoon vanilla

 

Oven 375°

 

Cake

• Thaw the puff pastry slightly and unfold it onto a floured surface. Working quickly, roll each sheet of the puff pastry into a thin sheet.  Using a floured cookie cutter, cut into round shapes (size of your choice).

• Line baking sheets with parchment paper and cook the puff pastry according to the directions on the box, until golden brown.
• Spread one round of puff pastry with a thin layer of dulce de leche. Cover with another round of puff pastry. Repeat until you have 6 layers of puff pastry. Do not spread dulce de leche on the top layer. Press lightly on cake to incorporate all of the layers.

Meringue Topping

• Beat eggs until soft peaks form.
• Gradually add sugar, beating until stiff, silky peaks form.  Add vanilla and beat one more minute.
• Pile on cake!

• “Mil hojas” means a thousand 'sheets' or 'leaves' (in this case, layers of pastry), and there are almost a thousand South American interpretations of this classic French dessert, the Napoleon. This dulce de leche variation is quick and easy, looks beautiful, and is simply delicious. Serve it with fresh fruit, or dress it up with seasonal decorations. Cover and store cake in refrigerator.
• Another variation is to roll the edges in coconut (spread some extra dulce de leche around the sides helps the coconut stick).
• For more dulce delicious ideas, visit La Dorita’s website at www.ladorita.net.

Added by: Josephine Oria on 11/23/2009 11:26am


Background ingredients: Eggs, Flour, Teas,