INGREDIENTS:

1 sheet of frozen puff pastry, defrosted

Pastry cream

1 1/2 cups of milk 

1/2 cup of sugar

A pinch of salt

1 teaspoon of vanilla extract 

3 tablespoons of cornstarch

3 egg yolks, whipped

1 tablespoon of butter

1 cup of arequipe or dulce de leche

PREPARATION: 

1. Preheat the oven to 400F.

2. Prepare 2 baking tray with parchment paper and reserve.

3. Cut pastry dough into 3 strips along pleat marks. Place on a baking tray and make a couple of holes in each dough with a fork. Bake for 15 minutes or until golden brown. Letting it cool on a grill.

4. In a medium pot place the milk and simmer. Meanwhile, in a small bowl, mix sugar, cornstarch, and salt.

5. Slowly add the cornmeal mixture to the milk and cook, stirring frequently for about 6 minutes or until thickened. Beat the yolks and cook for 2 minutes more, stirring frequently.

6. Add the vanilla extract and butter, and remove from the fire.

7. Leave to cool to room temperature, cover and refrigerate until ready to use.

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