Chilean Pastry Dessert

Mom (aka Nana) has been trying out some Chilean recipes. Here is a pastry that she says is to die for. Looks yummy to me. I will have to try it.  I’m thinking that it will make a great dessert for Thanksgiving.

Dulce De Leche Layered Pastry 

Ingredients:
5 cups flour
1/2 cup butter (soft, cut into small pieces)
3/4 cups milk (warm)
8 egg yolks
2 egg whites

Filling:
5 cups or 5 cans of Dulce De Leche  (usually found where the evaporated milk is kept). Mix 2/3 cups of milk and Dulce De Leche together … Do Not Cook!

Cream Filling:
1/3 cup sugar
2 tbsp. cornstarch
1/8 tsp. salt
1 1/2 cups milk
2 egg yolks, slightly beaten
2 tsp. vanilla

Directions:
Mix sugar, cornstarch and salt in a 2 quart saucepan. Mix milk and egg yolks; stir gradually into sugar mixture, cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat, stir in vanilla. Cool.

In a bowl mix the flour, butter, yolks, whites, and warm milk. Mix well until  dough is smooth – (knead dough). Let rest for 15 minutes, cover with towel.

When putting together layers press down on each layer before adding the Dulce De Leche mix. They will break a little it’s okay.

Make 9 even rolls of dough … roll out into equal rectangles. Roll out each piece. Cook until light brown like a cracker at 350% F. When one is done bake another. Stack on top of each other. ( When all of them are done then you will put them together)

On a cookie sheet put the first one on the bottom, spread Dulce De Leche mix all over it till covered. Then take another one, place it on top and repeat 3 more times. That should make 4 layers) Then spread Dulce De Leche mix, then the cream mix over it (this is the middle). Then repeat the first step with the rest of the layers (that should make 8 layers). Put Dulce De Leche mix on top; crumble the last piece on top and sides. Place in refrigerator for at least 1 hour before eating.

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