Directions
- Preheat the oven to 400°F (200°C). Line baking sheets with parchment paper.
- Roll out each puff pastry sheet slightly and cut to the desired size (typically rectangles or squares). Brush lightly with the beaten egg for a golden finish.
- Bake the puff pastry sheets for 10–12 minutes, or until puffed and golden brown. Remove from the oven and let cool completely on a wire rack.
- For the cream filling, whisk together the egg yolks, sugar, and cornstarch in a medium bowl until smooth and pale.
- Heat the milk in a saucepan over medium heat until it begins to steam. Slowly pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened, about 5–7 minutes. Remove from heat and stir in vanilla extract and butter until fully incorporated. Allow to cool slightly.
- To assemble, place one puff pastry layer on a serving plate. Spread a generous layer of cream over the pastry. Repeat with remaining layers, finishing with a pastry layer on top.
- Dust the top layer with powdered sugar. Optionally, drizzle with caramel sauce or top with fresh berries for added flavor and presentation.
- Chill the assembled Milhojas in the refrigerator for at least 1 hour before serving to allow the cream to set and the flavors to meld.
Recipe Details
- Prep Time: 25 minutes
- Cook Time: 12 minutes per pastry sheet
- Total Time: 1 hour 30 minutes (including chilling)
- Servings: 8–10
- Difficulty: Medium
Variations & Substitutions
- Replace vanilla cream with chocolate pastry cream for a chocolatey twist.
- Use almond extract instead of vanilla for a nutty aroma.
- Swap puff pastry with phyllo sheets for a lighter, crispier texture.
- Add a layer of fresh fruit, like sliced strawberries or bananas, between the cream layers for extra freshness.
Serving Suggestions
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