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🇨🇱 Torta de Mil Hojas (Chilean Mille-Feuille)

Puff Pastry:

Use homemade puff pastry (classic lamination) or 2 store-bought rolls → roll thinner and cut 4 discs (20–22 cm).
Bake at 180°C (170°C fan) for 15–20 min.
Mid-bake tip: brush with a syrup (2 parts sugar : 1 part water) to seal the layers and get a perfect finish. Cool completely.

Dulce de Leche:

(1 L milk) 1 L whole milk + 300 g sugar + 1/2 tsp baking soda + vanilla. Simmer 1.5–2 h, stirring often, until thick and caramel-colored.

Assembly Layer:

pastry + dulce de leche, repeat ×4. Finish with dulce de leche on top + crushed/sliced almonds (+ powdered sugar optional).
Rest Let it rest 4–12 h (overnight best), layers soften and bind.

Enjoy the cake 🎂