MILLEFEUILLE OF AREQUIPE

Instructions:

1. Prepare the Puff Pastry Layers:

• Preheat your oven to 400°F (200°C).
• Roll out the puff pastry on a lightly floured surface until it’s about ⅛ inch thick.
• Cut the pastry into even rectangles (about 2×4 inches), or any size you prefer.
• Place the rectangles on a parchment-lined baking sheet, prick them lightly with a fork to prevent excessive puffing, and bake for 10–15 minutes, or until golden brown.
• Allow the puff pastry layers to cool completely on a wire rack.

1. Make the Cream Filling:

• In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
• Be careful not to overwhip, as you want the cream to remain light and fluffy.

1. Assemble the Millefeuille:

• Take one puff pastry rectangle and spread a layer of arequipe on top.
• Add a dollop of whipped cream and spread it gently over the arequipe.
• Place another pastry rectangle on top and repeat the layers, finishing with a top layer of puff pastry.

1. Decorate and Serve:

• Dust the top layer with powdered sugar for a classic touch. For an extra garnish, add a few fresh berries or chocolate shavings on top for a pop of color and flavor.

1. Chill (Optional): If you prefer a more set texture, refrigerate the assembled millefeuille for about 30 minutes before serving.

Tips for Perfect Millefeuille of Arequipe:

• Working with Puff Pastry: Keep the pastry as cool as possible while working with it, as warmth can make it tricky to handle.
• Alternative Filling Options: Add a layer of fresh fruit, such as sliced strawberries or bananas, to balance the sweetness of the arequipe.
• Serving Suggestion: Millefeuille is best served on the day it’s made, as the pastry may soften over time with the cream.

This Millefeuille of Arequipe is a dreamy combination of creamy caramel and crisp pastry layers, delivering a taste that’s both rich and delightful. A beautiful and impressive dessert, it’s bound to become a favorite for gatherings or just as a treat for yourself!