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Close up of dulce de leche, puff pastry and meringue dessert

Dulce de Leche Mille Feuille - with quick puff pastry

  • Author: Paula Montenegro
  • Prep Time: 30 minutes
  • Resting time: 60 minutes
  • Cook Time: 40 minutes
  • Total Time: 2 hours 10 minutes
  • Yield: 4 servings 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: International


A great dessert made of layers of puff pastry with dulce de leche, and topped with meringue. 


Units Scale

For the puff pastry:

  • 2 1/3 cup (330g) all purpose flour
  • 1/2 cup (60g) cake flour
  • 1 1/4 teaspoons salt
  • 1 pound (454g) cold unsalted butter, cut into small cubes
  • 1/2 cup ice water

To assemble:


For the puff pastry:

  1. For ice water, fill half a glass with ice cubes and add cold water. Reserve.
  2. Put flours and salt in the bowl of the food processor fitter with the steel blade. Pulse a few times to mix. Scatter butter on top of flour, and using on/off button, pulse until butte is the size of lima beans, no smaller than peas. Add almost all of the ice water and process, in the lowest setting, for 5 seconds. If it´s too dry add the rest of the water and process for about 10 more seconds, until the dough comes together in a shaggy, rough-looking dough. Don´t over process.
  3. Dump out the dough onto a generously floured work surface and pat it into about an 8-inch (20cm) square. Using a rolling pin, roll out the dough into a rectangle, about 15 to 18 inches. Flour the dough and rolling pin as needed to prevent sticking, but brush the excess flour from the dough when making the turns.
  4. Make the first turn: with the aid of a dough scraper, lift one third of the dough from the top, and flip it down onto the middle third. Do the same starting from the bottom with the remaining third of dough. Turn the dough clockwise, so that the short side is parallel to the working surface and the long side with the opening is on your right side. Repeat the rolling into a rectangle, the folding in three and turn to the right another three times. A total of four times.
  5. Refrigerate for 1 hour and no more than 2.
  6. Repeat two times the rolling the dough, folding it in 3 like a business letter and turning it to your right. The total will be six turns.
  7. Now your dough is finished but needs to be refrigerated for at least 1 hour before using it.
  8. You can refrigerate it, wrapped in film for 2 days or frozen for up to 1 month.
  9. Roll puff pastry according to the recipe, into 6 rectangles.
  10. Put them in a baking tray and freeze them for 30 minutes to 1 hour.
  11. Preheat the oven to 350ºF / 180ºC.
  12. Bake the frozen rectangles for about 30 minutes, or until puffed and golden. Let cool on a wire rack.

To assemble:

  1. Carefully split each rectangle of pastry in two. Do this by inserting the tip of a knife into the middle of the puffed rectangle, and very slowly circle the whole pastry. If it breaks don't worry, you can always patch it together when you assemble the mille feuille.
  2. Alternate layers of pastry with dulce de leche. I usually use 3 whole rectangles (6 halves) for each finished dessert.
  3. Top with meringue.
  4. Can be refrigerated for 2 days.


The dessert in the picture is about 3x6 inches. It can feed 2 for dessert because it's very sweet. But that can vary according to personal taste, many can eat this portion by themselves.

To make dulce de leche from condensed milk, here's a good link. To thicken store bought dulce de leche go to this post.

If you have leftover meringue, put it in a piping bag and freeze it. It can be used later to make meringue sticks to decorate cakes or eat by themselves.

Keywords: dulce de leche puff pastry dessert