Mille-feuille with Dulce de Leche 😋Homemade and crispyIngredients

For the dough:
500 g all-purpose flour
250 ml water
50 g melted butter
1 teaspoon salt
1 teaspoon white vinegar
For the filling:
300 g cold butter
50 g all-purpose flour
For the filling:
800 g to 1 kg dulce de leche (confectioner’s style)
To finish:
Powdered sugar, as needed
Puff pastry crumbs, optional

Preparation:
1. Prepare the dough:
Place the flour in a bowl and add the salt, water, melted butter, and vinegar.

Mix until all the ingredients are combined and knead for 5 to 7 minutes, until you obtain a smooth and homogeneous dough.

Wrap the dough and let it rest in the refrigerator for 30 minutes.

2. Prepare the butter mixture
Mix the cold butter with the 50g of flour until a smooth paste forms.
Shape it into a rectangle, wrap it, and refrigerate for a few minutes to firm up.

3. Make the puff pastry turns
Roll out the dough into a rectangle and place the butter mixture in the center.
Fold the dough over the butter until it is completely covered.
Carefully roll it out again into a rectangle. Make a single turn: fold one-third of the dough towards the center and then fold the other third over.
Refrigerate for 20 minutes.
Repeat the rolling, folding, and resting process 3 more times, always letting the dough chill between each turn.

4. Shape the discs
When the puff pastry is ready, divide the dough into 6 to 8 portions.
Roll out each portion very thinly and cut out discs approximately 20 to 22 cm in diameter. Prick the entire surface with a fork to prevent the puff pastry from puffing up too much during baking.

5. Bake
Place the discs on a baking sheet and bake in a preheated oven at 200°C (390°F) for approximately 8 to 12 minutes.
They should be golden brown, dry, and crispy.
Remove and let cool completely.

6. Assemble the mille-feuille
Place a puff pastry disc on a serving plate.
Spread a thin, even layer of dulce de leche.
Place another disc on top and continue alternating puff pastry and dulce de leche until all the layers are used.

7. Finish
On the last layer, you can place a small amount of dulce de leche and cover with puff pastry crumbs.
Alternatively, you can simply finish it with a generous dusting of powdered sugar. Let it rest for a few hours before cutting so the layers settle, being careful not to leave it too long to retain some of its crispness.

Tip: Roll out the pastry discs as thinly as possible. The puff pastry will increase in thickness during baking, and this way you’ll get many delicate layers without the mille-feuille being too tall or heavy. It’s crispy, delicate, and layered, with dulce de leche in every slice.