Using frozen puff pastry simplifies this traditional Peruvian dessert, allowing it to come together in minutes.
Slideshow:More Latin American Recipes
1 sheet puff pastry (1/2 of a 17-ounce package), thawed
1/4 cup pineapple preserves
1/4 cup dulce de leche
Confectioners' sugar, for dusting
How to Make It
Preheat the oven to 400°. Line a baking sheet with parchment paper.
Unfold the pastry on a lightly floured work surface. Cut the pastry into 12 equal rectangles and arrange on the lined baking sheet. Bake until golden brown, 12 to 15 minutes. Transfer to a wire rack to cool for 10 minutes.
Split each pastry into 2 layers. Spread 1 teaspoon pineapple preserves on each of the bottom layers. Spread 1 teaspoon dulce de leche on each of the top layers. Reassemble the pastries (like sandwiches), sprinkle with confectioners’ sugar and serve.
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