Milhojas Argentinas Recipes

Steps:

• Unfold the puff pastry and slice into thirds, along the fold lines. Then slice each third in two so you have six rectangles. Repeat with the other piece of pastry.
• Put the rectangles on a wax-paper lined baking sheet, leaving about one inch between pieces.
• Bake in a pre-heated 350 degree oven for 12 to 14 minutes, or until pastry puffs up and turns a golden color. Remove and let cool.
• Cut the tops off of each piece of pastry, so the two halves are about equal in size. Make a pile of top halves and a pile of bottom halves.
• Start by spreading dulce de leche on one of the bottom halves. Then cover with a second bottom half, and spread that one with dulce de leche.
• Now top with one of the top halves. Repeat until you've used up all the bottom halves (you'll have several top halves left over).
• Dust with powdered sugar and serve.

Steps:

• Place the unopened cans of sweetened condensed milk into a large pot and cover with water, by about 2 inches.
• Bring the water to a boil and reduce heat so water is simmering.
• Maintain water level and simmering water for 3 hours.
• After 3 hours, pour off water, being careful not to touch the cans.
• Let the cans cool completely before opening. This is now called dulce de leche.
• Grill the pineapple slices and dice small. Set aside.
• Onto 2 sheets of the baked puff pastry, evenly distribute the dulce de leche.
• Dulce de leche-side-up, layer one sheet one on top of the other (so it looks like: pastry, dulce de leche, pastry, dulce de leche).
• Then, place the remaining plain layer of puff pastry on top of the top layer of dulce de leche.
• Trim the edges, and cut into 2 by 3-inch triangles.
• Serve with pineapple.