Traditional Chilean Mil Hojas Cake with Dulce de Leche
Mil Hojas, or “Thousand Leaves,” is a beloved Chilean dessert that layers crisp puff pastry with rich dulce de leche and a creamy pastry cream. This version adds a twist by incorporating chopped walnuts for extra crunch and flavor. The cake is best enjoyed on the day it is assembled to preserve the crispness of the pastry. Perfect for special occasions or as a decadent treat, this Mil Hojas is sure to impress.
Equipment
- baking trays
- Mixing bowls
- whisk,
- 18cm round cutter or plate
- Sieve
- Serrated bread knife
- Cake board or plate
- Cling film
Ingredients
For the Pastry:
- 320 g ready-rolled all-butter puff pastry
- 440 ml dulce de leche
- 2 tablespoons brandy
- 200 g walnuts toasted and finely chopped
- 2 tablespoons icing sugar
For the Pastry Cream:
- 2 medium eggs
- 125 g caster sugar
- 15 g plain flour
- 15 g cornflour
- ½ vanilla pod
- 250 ml milk
Instructions
Prepare the Pastry Cream:
- In a mixing bowl, combine the eggs and caster sugar, then sift in the plain flour and cornflour.
- Mix until smooth.
- Slit the vanilla pod open lengthwise and place it in a saucepan with the milk.
- Bring the mixture to a boil.
- Gradually pour the hot milk over the egg mixture, whisking constantly to combine.
- Remove the vanilla pod, scraping its seeds into the mixture.
- Return the mixture to the saucepan and cook over moderate heat, whisking continuously until it thickens and comes to a boil.
- Reduce the heat and continue whisking for 1 more minute.
- Transfer the pastry cream to a clean container and cover the surface with cling film to prevent a skin from forming.
- Leave to cool completely.
Prepare the Puff Pastry:
- Preheat the oven to 180°C/Gas Mark 4.
- Using an 18cm round cutter or a plate as a guide, cut the puff pastry into circles.
- Place the discs on non-stick baking trays, ensuring they are slightly apart.
- Re-roll any trimmings to cut out additional discs; you should have 3 or 4 in total.
- Bake for 20–25 minutes, until the pastry is golden brown and crisp.
- Ensure the base of the pastry is also well-colored.
- Allow the pastry discs to cool on the trays.
Prepare the Dulce de Leche:
- Scoop the dulce de leche into a bowl and gently whisk until smooth.
- Mix in the brandy.
- Whisk the cooled pastry cream to loosen it, then gently fold in 2 tablespoons of the dulce de leche mixture.
Assemble the Mil Hojas:
- Using a serrated bread knife, carefully cut each pastry disc horizontally in half to create thinner layers.
- Be gentle, as the pastry will be fragile.
- On a cake board or plate, start assembling the cake by spreading a layer of pastry cream (about 5mm thick) on the first pastry disc.
- Place the next pastry layer on top and spread it with a layer of dulce de leche.
- Sprinkle with some of the chopped walnuts.
- Repeat the process, alternating between the pastry cream and dulce de leche layers, until all the ingredients are used.
- Sift icing sugar over the top layer and sprinkle with any remaining chopped walnuts.
Notes / Tips / Wine Advice:
Serving Suggestion:
Serve the Mil Hojas immediately after assembly to enjoy the crispness of the pastry. Pair with a cup of coffee or tea for a delightful dessert experience.
Wine Recommendation:
Pair with a sweet dessert wine like Late Harvest Riesling or a cup of strong espresso.
Nutritional Information
Calories: 400 kcal | Carbohydrates: 48 g | Protein: 6 g | Fat: 22 g | Fiber: 2 g | Sugar: 30 g | Salt: 0.3 mg
