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Peach Milhojas

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  • Prep 20 min
  • Total 2 hr 20 min
  • Ingredients 9
  • Servings 6
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Milhojas is a very popular dessert all around the world and each Latin American country has its own unique version. In Venezuela we can find it in all the bakeries. There are many versions: the traditional type is filled with frosting, fruits and even dulce de leche. Today I'm sharing one of favorite versions using a peach filling. I used canned peaches in syrup, but you can use fresh peaches if you like. Enjoy!
by Oriana Romero
Updated Sep 16, 2015
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Ingredients

  • 2 sheets of puff pastry, thawed
  • 2 tablespoons of corn syrup
  • 1 can (15 oz) of peaches in syrup, strained and finely chopped
  • Powdered sugar to sprinkle on the surface

Frosting:

  • 2 cups of milk
  • 1 vanilla bean
  • 2/3 cup of sugar
  • 4 1/2 tablespoons of cornstarch
  • 4 egg yolks

Directions

  •  
    1
    Preheat the oven to 375°F. Line the baking dish with parchment paper.
  •  
    2
    Unroll the pastry puff sheets carefully and cut out 4x2" rectangles using a sharp knife.
  •  
    3
    Place the sheets on the baking dish. Poke the dough all over the surface with a knife. Cover with a silicone baking mat or another layer of parchment paper and then place another baking tray on top to apply pressure and prevent the pastry from rising too much.
  •  
    4
    Bake for 25 minutes. Check the cooking time and bake for a bit more time if necessary. It will be ready when it has a rich golden-brown color.
  •  
    5
    Remove the dough from the oven and paint the surface with the corn syrup. Return to the oven and bake uncovered for 3-5 minutes. Once the syrup caramelizes, remove from the oven and let cool completely on a rack.
  •  
    6
    Prepare the frosting: Place the milk, vanilla bean and seeds in a medium pot over medium heat. Let reach boil, remove from the heat and set aside.
  •  
    7
    Mix the sugar, yolks and corn syrup mixture. Add the hot milk little by little constantly stirring.
  •  
    8
    Cook at low heat and stir constantly until it thickens. Cover with plastic wrap applying pressure directly on the surface of the frosting to prevent the formation skin on the surface. Refrigerate until it cools.
  •  
    9
    Assemble: Take one layer of caramelized pastry and add one layer of frosting on the surface, then one layer of peaches. Add another layer of pastry and add more cream and peaches. Finally, add the last layer of pastry.
  •  
    10
    Let cool in the refrigerator for a few hours. Sprinkle generously with powdered sugar and serve.

Expert Tips

  • tip 1
    If you want you can use other fruits like strawberries or kiwis instead of peaches.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Milhojas is a very popular dessert all around the world and each Latin American country has its own unique version. In Venezuela we can find it in all the bakeries. There are many versions: the traditional type is filled with frosting, fruits and even dulce de leche. Today I'm sharing one of favorite versions using a peach filling. I used canned peaches in syrup, but you can use fresh peaches if you like. Enjoy!
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