1. Peruvian Milhojas Recipe
  2. How to Prepare Millefeuille
  3. Ingredients
  4. Method
  5. Tips and tricks
  6. Additional information

Peruvian Milhojas Recipe

Millefeuille It is a dessert that reminds me of my student days , when we could find the street vendors with their large glass carts full of rich and varied desserts, among them the Millefeuille. Today we are going to share the easiest and cheapest recipe that we have been able to find to prepare Mille-feuille at home.

How to Prepare Millefeuille

Peruvian Recipe of Milhojas

The preparation of Millefeuille is a task that requires patience, because to obtain the puff pastry we must knead the ingredients several times. You will see that in the end the result will be worth all the effort and you will be able to enjoy this delicious dessert having tea during lunch or as a snack in a meeting.

🔪 Prep Time4 hours
🍲 Cook Time1 hour
⏲️ Total Time5 hours
🍽️ Servings12 servings
🔥 Calories160 calories


For the mass

  • 6 1/2 cups of flour without preparing
  • 1/4 teaspoon of table salt
  • 1 kilo of butter
  • 2 cups of water
  • 1 tablespoon white vinegar
  • 1/2 cup powdered powdered sugar

For the blancmange

  • 2 cups condensed milk
  • 2 cups non-skim evaporated milk
  • 1 Teaspoon vanilla extract


Preparation of the dough

  1. Divide the butter into four parts, leave a fourth at room temperature for about 10 minutes before starting to make the dough, and keep the rest refrigerated.
  2. In the bowl sift the flour with the salt, then add the butter that you left at room temperature, the water, the vinegar and the salt. With your hands, unite all the ingredients without kneading until you have a homogeneous mass. Cover the bowl with plastic wrap and put it in the fridge for 30 minutes.
  3. Meanwhile, cut the rest of the butter into not very thick sheets and keep it in the refrigerator until you remove the dough.
  4. After 30 minutes, sprinkle a little flour on a table and place the dough, with the help of the rolling pin, stretch it in the shape of a cross. Place the sheets of butter in the center and cover it with the dough, as if you were closing an envelope. It will be square.
  5. With the rolling pin, flatten the dough until it is rectangular, fold into 3 parts and wrap in plastic wrap, refrigerate for 30 minutes. You must repeat this step 5 more times, each time put a little flour on the table before placing the dough on it. Meanwhile you can prepare the blancmange for the filling.
  6. Then stretch the dough with the rolling pin giving it a square shape until it is 1/2 centimeter thick, cut in half, you will have two rectangles left. Cover each half with plastic wrap and refrigerate for 20 minutes. Turn on the oven at 180 degrees and leave pre-heating all this time.
  7. Finally, cut each half into three rectangles of the same size, place them in the baking tin and, with the help of a fork, prick all the pieces several times. Refrigerate for 10 minutes before placing it in the oven. Bake the dough for 15 minutes, remove from the oven and let cool.
Related:  Pionono

White manjar preparation

  1. In a pot, preferably with a Teflon bottom, place both milks, take the burner to medium heat and cook for approximately 45 minutes, stirring constantly with a wooden spoon, until the delicacy is formed, you will realize because it will be ready when it is cooked. take off the walls of the pot.
  2. Once ready, remove from the heat and add the vanilla, let cool while you continue with the dough.

Mille-feuille Arming

  1. In the source that you are going to use to serve, assemble the Millefeuille by placing interspersed layers of dough and white manjar forming a tower, the height of it is to your liking, you can make two of three floors or one of six.
  2. The first and last layer should be dough, on the top layer you finish by sprinkling the powdered sugar with the help of a strainer.

Three unmissable tips for the preparation of the Millefeuille

Tips and tricks

  • If you can't find powdered sugar, also known as icing or snow sugar, you can make your own by blending white sugar for about 30 seconds.
  • You can also use Pastry Cream as a filling, it will be phenomenal.
  • You can present it whole or cut it into individual portions. Of course, do not forget the napkins to prevent everyone from having beautiful sugar mustaches when eating it.

Additional information

The Millefeuille or Napoleon, as it is known in other countries of South America and Europe, is a dessert whose origin is attributed to the french pastry , is made up of several layers of crunchy puff pastry, filled with pastry cream or whipped cream.

However, we know that the existence of puff pastry dates back to ancient Greece and it was the Arabs who introduced it to Europe.

Related:  Torta Tres Leches

The European version presents the dessert in the form of a round cake, in Latin America in a rectangular shape and using variants of dulce de leche (arequipe, cajeta or fanguito) as filling, today there are versions with fruit filling and even salty.

The Peruvian version uses the delicious Manjar Blanco as a filling. in the pure Peruvian style. I love it because you feel that it melts in your mouth, and although it is filled with white manjar (dulce de leche in other countries) it is not cloying, yes, it is impossible to eat it secretly because it is so crunchy that it gives you away.

If you liked this recipe, please comment, rate and share it on social networks below So more people can try it. Thank you!

To continue sweetening yourself, you can try more Peruvian dessert recipes:

  1. Alfajores Recipe
  2. How to prepare Roasted Milk
  3. Delicious Black Forest Cake
  4. Delicious Tres leches cake
  5. Nougat from Doña Pepa to lick your fingers
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