Using frozen puff pastry simplifies this traditional Peruvian dessert, allowing it to come together in minutes. Slideshow: More Latin American Recipes 

Kate Winslow
May 2014

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Credit: © Kate Winslow

Recipe Summary

active:
15 mins
total:
40 mins
Yield:
Makes 12 tarts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400°. Line a baking sheet with parchment paper.

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  • 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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