Delicious Arequipe Millefeuille

Preheat the oven to 375°F (190°C).

Roll out the puff pastry slightly and cut into three equal-sized rectangles.

Place them on a lined baking sheet and pierce the surface with a fork to prevent puffing.

Bake for 15-18 minutes or until golden and crispy. Let cool completely.

Prepare the Pastry Cream:

In a saucepan, heat the milk over medium heat until warm but not boiling.

In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth.

Gradually pour the warm milk into the egg mixture, whisking continuously.

Return the mixture to the saucepan and cook over medium heat, stirring until thickened.

Remove from heat, stir in vanilla extract, and let cool.

Assemble the Millefeuille:

Spread a layer of pastry cream over one puff pastry sheet.

Add a second pastry layer and spread with arequipe.

Top with the final layer and dust with powdered sugar.

Chill & Serve:

Refrigerate for at least 30 minutes before slicing for cleaner cuts.

Enjoy as a decadent dessert with coffee or tea!

Serving and Storage Tips