Ingredients
Scale
- 2 sheets frozen puff pastry (10 x 15 inches / 25,5 – 38 cm) (½ lb or 245 gr)
- Granulated sugar to taste
- 1 recipe pastry cream
- 1 cup (8 oz) arequipe or dulce de leche
Instructions
- Pre-heat oven at 400ºF (204ºC).
- Thaw puff pastry according to instructions. (I usually leave it out on the counter for about 30 minutes).
- Poke the puff pastry sheets with a fork and sprinkle with sugar on top. Bake for 15 minutes or until golden brown. Once you get them out of the oven you can flatten them with the back of a pan or cookie sheet. Let them cool completely.
- Once it’s cool cut the edges of the puff pastry to end up with a perfect square and then cut it into small rectangles using a sharp knife. You will need three rectangles per serving. I usually end up with four servings or 12 pieces total.
- Spread 2-3 tbsp of pastry cream on two of the rectangles. Place one rectangle on top of the other. Spread about 2 tbsp arequipe or dulce de leche on the third rectangle, place it on top of the other two pieces and refrigerate until serving.