Arequipe Millefeuille

Ingredients:

• 1 sheet of frozen puff pastry, thawed
• Custard Cream:
  • 1 1/2 cups of milk
  • 1/2 cup of sugar
  • A pinch of salt
  • 1 teaspoon vanilla extract
  • 3 tablespoons cornstarch
  • 3 beaten egg yolks
  • 1 tablespoon butter
• 1 cup of arequipe or dulce de leche

Preparation:

1. Preheat the oven to 400°F.
2. Prepare two baking sheets with parchment paper and set aside.
3. Cut the pastry dough into three strips along fold marks. Place on a baking sheet, and make a few holes in
   each dough with a fork. Bake for 15 minutes or until golden brown. Allow it to cool on a rack.
4. In a medium saucepan, bring the milk to a simmer. Meanwhile, in a small bowl, mix sugar, cornstarch, and salt.
5. Gradually add the cornstarch mixture to the milk and cook, stirring frequently, for about 6 minutes or until
   thickened. Beat the yolks and cook for an additional 2 minutes, stirring frequently.
6. Add vanilla extract and butter, then remove from heat. Let it cool to room temperature, cover, and refrigerate
   until ready to use.
7. Using a fork, divide each dough into 2 layers. Spread the pastry cream on one cake layer, repeat the layers,
   and finish with a layer of arequipe or dulce de leche.