Volador (Dulce de Leche and Pineapple Tarts)

Using frozen puff pastry simplifies this traditional Peruvian dessert, allowing it to come together in minutes.

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  • Servings: Makes 12 tarts

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Ingredients

  • 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 this recipe

  1. Preheat the oven to 400°. Line a baking sheet with parchment paper.

  2. 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.

  3. 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.

Contributed By Photo © Kate Winslow Published May 2014





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