- Preheat Oven: Begin by preheating your oven to 400°F (200°C). Line two baking sheets with parchment paper and set aside.
- Prepare Puff Pastry: Cut the thawed puff pastry sheet into three strips along the fold marks. Place the pastry strips on the prepared baking sheets and poke a few holes in each strip with a fork. Bake in the preheated oven for about 15 minutes, or until golden brown. Once baked, allow the pastry strips to cool on a wire rack.
- Make Custard Cream: In a medium saucepan, heat the milk over medium heat until it comes to a simmer. In a small bowl, whisk together the sugar, cornstarch, and salt. Gradually add the sugar-cornstarch mixture to the simmering milk, stirring constantly. Cook the mixture for about 6 minutes, or until thickened. Gradually add the beaten egg yolks to the thickened milk mixture, stirring constantly. Continue to cook for an additional 2 minutes, until the custard is smooth and thickened. Remove the saucepan from heat and stir in the vanilla extract and butter. Allow the custard cream to cool to room temperature, then cover and refrigerate until ready to use.
- Assemble Millefeuille: Once the pastry strips and custard cream are cooled, it’s time to assemble the Millefeuille. Place one pastry strip on a serving platter or plate. Spread a layer of custard cream evenly over the pastry strip, then drizzle a generous amount of arequipe or dulce de leche over the custard cream. Repeat this process with the remaining pastry strips, custard cream, and arequipe, creating layers of pastry and filling.
- Serve: Once assembled, slice the Millefeuille of Arequipe into individual portions and serve immediately. Enjoy the delightful combination of crisp pastry, creamy custard, and sweet arequipe in every bite.
This Millefeuille of Arequipe is sure to impress with its elegant presentation and irresistible flavor. Whether served as a decadent dessert for a special occasion or a delightful treat for any day of the week, this recipe is bound to become a new favorite.