Dulce de Leche Mille Feuille - with quick puff pastry

2.15.2013


If I were to meet all of you readers and friends, face to face, this is the dessert I would make especially for you. Layers of butter puff pastry with dulce de leche and meringue. A combination that everyone should try at least once in their lifetime. And since, as I told you yesterday, there is a birthday going on, I baked this over the top dessert just for you. To thank you for being here, reading this blog. 



Because what originally was a collateral effect of starting a food blog is now the main reason for keeping it going. I´m talking about all of you who stop by and read or comment or are in the least interested about what goes on throughout these pages.
Whatever the reasons that made me hit publish a year ago, my virtual friendships are what I value most now. They come in all shapes and sizes, some are deeper, or intense, some are occasional, there are funny ones, unusual ones, some are fleeting, but they all have meaning. 



When I decided to start this url, I thought my food obsessions would be taken care of, I would cook whenever and whatever I wanted, take a picture, post and wait for others to visit.
Ha. That was meant to be a very sarcastic ha.

If you´re a fellow blogger you´re rolling your eyes, and if you´re just a foodie reader you´re probably not understanding this paragraph really. As we all know firsthand, having a food url takes time and effort. Now that I have time to spare, compared to my last three years, I have yet to find it really, the extra time. Because naturally, I´ve dived into this social media thing, which I was happily oblivious to before, and I´m getting more demanding with myself by the minute. This is not exactly the texture I wanted, this will not photograph well, I don´t know what the hell to write about, bla,bla,bla.

So we get to a sort of a chicken or egg question, do I blog because of the readers I have or do I have readers because of what I blog? My love for sharing food is not the only reason I blog anymore. 



My personal achievement during this year is that I feel part of the food blogging community.
Well of course I am, I have a blog and I post. But that´s an objective situation if you google my name or my blog, I do appear at some point. What I feel is an inner accomplishment, a sense that I have something, a voice, an idea, a story, a recipe, that others are willing to loose a couple of minutes over.
It´s not a label, it´s a feeling.

After a year I feel I´m not in the first three steps of the ladder, I moved on and there are others taking those first steps, and so it will go on. And I love it. This food blogging world is a big part of my life now.
I may try to look for other grand explanations, but it´s simple really, it makes me happy and I have fun. 



And since I´m going around in circles explaining again and again how much I love and value every single one of you, I will tell you one last time that I DO, in capital bold, and then move on to the recipe. There´s no better way to show my appreciation for someone than with food.

And this dulce de leche mille feuille extravaganza fits the bill perfectly. 



You start with a quick puff pastry that is life altering. A food processor, butter, flour and you´re on your way to flaky goodness to fill with sweet or savory. Have you ever made puff pastry? If you haven´t there´s no easier way to try your hand at it than this one. If you have, like me, made it many times, there´s a big possibility it scarred you forever and can´t, no matter how much you try, use store-bought. Maybe you can settle if you find a very good bakery that makes an all-butter one, but really, nothing beats making your own if you´re into that kind of stuff of course. This quick puff pastry will become a favorite.


If you´re not the make-eveything-you-can-from-scratch kind of person, please go and buy the best you find in the supermarket and make this. I believe dulce de leche is widely available now. And there´s always condensed milk. So you have no excuse. You might want to thicken it a bit like I did for the dulce de leche ghosts, because homemade milk jam can be a bit runny sometimes.
But that´s not a bad thing either. If you´re making it for your family you might not care that it runs a bit down the sides. It has it´s charm that way too. 



And, if the pictures haven´t convinced you yet, this is a very messy dessert in the best possible way. If you take the time to pipe the dulce de leche between layers and make a stiffer meringue that will stand up in tall gorgeous peaks, it will look a million times neater than mine, obviously
But the second you plow with your fork through it´s layers it shatters gloriously. And it´s a good thing, it means the puff pastry is how it´s supposed to be.

I really, really, really hope you make it sometime. It´s that good. 




DULCE DE LECHE MILLE FEUILLE 

The dessert in the picture is about 3x6 inches. It can feed 2 for dessert because it´s very sweet. But that can vary according to personal taste, many can eat this portion by themselves.

To make dulce de leche from condensed milk, here´s a good link. To thicken store bought dulce de leche go to this post.

If you have leftover meringue, put it in a piping bag and freeze it. It can be used later to make meringue sticks to decorate cakes or eat by themselves.



Ingredients

12oz (340g) Quick Puff Pastry
3 cups (about 600g) thick dulce de leche
1/2 recipe Swiss Meringue

Preparation
Roll puff pastry according to the recipe, into 6 rectangles. Put them in a baking tray and freeze them for 30 minutes to 1 hour.
Preheat the oven to 350ºF / 180ºC. Bake the frozen rectangles for about 30 minutes, or until puffed and golden. Let cool on a wire rack.
Carefully split each rectangle of pastry in two. Do this by inserting the tip of a knife into the middle of the puffed rectangle, and very slowly circle the whole pastry. If it breaks don´t worry, you can always patch it together when you assemble the mille feuille.
Alternate layers of pastry with dulce de leche. I usually use 3 whole rectangles (6 halves) for each finished dessert. Top with meringue.
Can be refrigerated for 2 days.
Serves 4.

43 comments:

  1. This looks amazing, in all its drippy gooey, sloppy glory! I am dying to try your puff pastry recipe, it never occurred to me to make it from scratch! Happy Blogiversary!

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    1. Give it a try if you can Sue! I doubt you´ll regret it

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  2. You've put my own feelings about blogging into the perfect words, Paula. I do it because I love to bake and want to share it with people, but also because I love meeting readers and bloggers like you. It's been a real pleasure following your delicious culinary journey so far. As for this recipe? Divine! You can't go wrong with dulce de leche, swiss meringue and puff pastry! And ok, you've convinced me to try to make it from scratch, instead of stocking my freezer with the Tenderflake stuff ;)

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  3. I can't believe its only been a year.

    Beautiful dessert for a worthy occasion. Happy blogoversary!

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  4. Paula - I truly enjoy reading your blog and hope you never stop! And that mille feuille looks incredible!

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  5. Looks decadently delicious! A great combination of flavors and textures.

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  6. Oh Paula…so incredibly luscious!! I love any thing that has dulce de leche in it! Happy blogoversary…I’m so glad that I’m part of your blogger family! It is amazing to be connected to such wonderful, talented people, who all share a like interest! So glad to be one of your blogger friends!

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    1. Kathy, you´re one of my first comments, did you know that? Every time I go to your blog I remember that!

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  7. Thank you for sharing your adventures with us! We couldn't be happier to have found you cooking and blogging and sharing! And an amazing anniversary dessert, we love it!

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    1. I feel the same Deb, thanks for being such a wonderful foodie friend!

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  8. Paula, so this is the dessert that we are celebrating with?! Count me in, it looks like pure decadence on a plate!

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  9. Oh my my friend thank you for sharing such a luscious dessert!
    Happy Blogiversary :)

    Cheers
    Choc Chip Uru

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  10. Paula - our friendship through our blogs reminds me of pen pals I had when I was younger... And it is also like correspondences prior to email and telephones... You and I had gotten to know one another without hearing one another's voices, seeing one another's faces. And, yet, I know that when we meet in person, it will be like reuniting with a lifetime friend. You pour your heart into your blog, into your stories and messages to us. I am so grateful for your openness and willingness to share your life, both the happy and sad sides. Happy Blog Birthday and thank you for this recipe, especially the puff pastry! What a gift it is. And what a gift you are! ~ David

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    1. David, I will find a way to meet next time I go to the US, which will happen this year hopefully. It is amazing how connected we can feel without knowing each other, yet it feels so natural.
      I used to have recipe pals too, one recipe per letter. And when I lived in California for two years, I was 14, we wrote on a weekly basis with my HS friends. I still have those letters, I cherish them!

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  11. Dear Paula - did my comment come through! I hope so... It disappeared when I clicked "publish" and never said "Your comment will be published after approval..." ~ David

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  12. Oh I love this! Both the recipe and the post. I too feel the tug and pull of blogging! So glad to have run into you on Google+!

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    1. TY for leaving a comment so I could discover your blog!

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  13. Anything with puff pastry, sign me up! This very well could be my go to dessert for company from now on!

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  14. oh my goodness, I am so making this! I am drooling so bad at the photos, I can't think straight. Thanks for sharing this great dessert idea!

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  15. What a gooey and delicious looking dessert!

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  16. Your blog is one of my favorites, Paula! It's hard to believe you're just celebrating your first anniversary! So a huge congratulations to you...I will hold you to your promise to make this amazing dessert should we ever meet :)

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    1. I´d be very happy to bake this for you Liz, since it´ll mean meeting in person!

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  17. Congratulations on your first food blogging year, it is a job well done!
    ...oh and I would love for ou to cook this dessert for me ;) YUM!!!

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  18. Beautiful, beautiful, beautiful! I was watching the Great British Bake Off the other day and they made quick puff pastry too. I had never heard of it but now I can't wait to give it a try.

    Congratulations on one year of blogging! The friendships with readers and other bloggers, like you, are my favorite part of this journey.

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    1. Go for it Stacy, it´s amazing. And thank you for being a foodie friend!

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  19. Good lord this looks amazing! I just made some caramelized white chocolate which I reckon would be so good in this recipe too :-)

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    1. I have it on my list to make it as soon as I can! It would be amazing I think

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  20. Oh wow yum these look absolutely amazing. I love anything with dulce de leche in and a dulce de leche millefeuille sounds ridiculously good!

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  21. This looks incredible! So indulgent but so delicious, I can't wait to give it a try.

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  22. Happy blog birthday! Your blog and all of the recipes you make are so wonderful. I would just love this dessert. Can't wait to make my own puff pastry. I hate having to buy things because homemade always tastes better, so this recipe is such an exciting find!

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  23. happy, happy birthday paula. i have so enjoyed our conversations, on your blog and mine, and so enjoy learning about the differences in our food cultures. As a new food blogger, you touched on many issues here that i too have pondered.
    here's to many more birthdays to come. XXX

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    1. Thank you e! I so enjoy your friendship!

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  24. Congrats on hitting a year and just for having a great blog. Very well done all around. I'm actually a little jealous! But, in a good way. :) Again, Very nice blog!

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  25. This looks wonderful! All of the flavors I would love in a dessert right here in a gooey stack tempting me to make it! I am going to click through to your puff pastry recipe. I am one of those who hasn't made it at home before. Great post!

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  26. Love your blog Paula - I look forward to every post. Your tenacity is inspiring. This dessert - the flavor and texture combination - a perfect celebration of your first year. Congrats!

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    1. Wow Marissa, about ten minutes ago I was thinking that we hadn´t been in touch for a while...

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  27. so first, I just found your blog and i love it, and second, this recipe looks incredible. Just one question, is 180 degrees Celsius? So it'd be 350 degrees F...

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    1. You´re right Emma, I just corrected the tº. I put it both in C and F and sometimes it slips. I´m so glad you stopped by, nice to meet you!

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  28. Paula, I could not agree more with your Anniversary sentiments about blogging. I am glad you have a passion for not only sharing your recipes but about what you are passionate about. This gorgeous dessert that should be on the front cover of a foodie magazine looks too sinful to be true. I think I could polish this off as just my serving.

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