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.
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.
- 12 oz 340g Quick Puff Pastry or use store bought (all butter)
- 3 cups about 600g thick dulce de leche
- 1/2 recipe Swiss Meringue
- Roll puff pastry according to the recipe, into 6 rectangles.
- Put them in a baking tray and freeze them for 30 minutes to 1 hour.
- Preheat the oven to 350ºF / 180ºC.
- Bake the frozen rectangles for about 30 minutes, or until puffed and golden. Let cool on a wire rack.
- 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.
- Alternate layers of pastry with dulce de leche. I usually use 3 whole rectangles (6 halves) for each finished dessert.
- Top with meringue.
- Can be refrigerated for 2 days.