A Delightful Chilean Tradition

Imagine a delicate creation made of countless layers of crisp, golden puff pastry, each one embracing rich Manjar (Chilean caramel) and velvety crème pâtissière. Topped with a dusting of powdered sugar and cocoa, this indulgent treat is Milhojas, Chile’s own version of the famous French mille-feuille.

The Origins: A Fusion of History and Flavor

The name Milhojas means “a thousand layers,” reflecting its European roots. This dessert arrived in South America with Benedictine nuns, who adapted the recipe using local ingredients. Over time, it evolved into the beloved pastry enjoyed today, particularly in southern Chile.

From Convent Kitchens to Patisseries

Historically, Milhojas was a rare delicacy, prepared by nuns in convents. Today, you can find it in top patisseries across Chile, yet it remains a symbol of elegance and tradition. Despite its widespread availability, each bakery brings its own twist, keeping this pastry as delightful as ever.

Variations of Milhojas

While the classic version layers manjar and crème pâtissière, modern variations introduce raspberry compote, crumbled meringue, or crushed walnuts, adding both texture and flavor. When made well, Milhojas isn’t overly sweet, making it perfect even for breakfast with a freshly brewed coffee—something I can personally vouch for!

Authentic Milhojas Recipe

Ingredients

For the Pastry:

  • 3 cups plain flour, sifted
  • 250g unsalted butter, cubed and slightly chilled
  • 3 egg yolks
  • ¾ cup milk
  • Pinch of salt

For the Fillings:

  • 3 cups Manjar (homemade or high-quality store-bought caramel)
  • Crème pâtissière (homemade preferred)
  • Optional: Raspberry compote, crumbled meringue, crushed walnuts

Instructions

1. Prepare the Pastry

  • In a large bowl, mix flour and salt. Add butter, egg yolks, and milk. Use a metal spoon or knife to mix, preventing the butter from melting.
  • Form a medium-firm dough, cover with plastic wrap, and refrigerate overnight.

2. Roll and Bake the Pastry

  • Preheat oven to 180°C (350°F).
  • Divide the dough and roll it out thinly on a floured surface.
  • Cut into 20cm rounds or rectangles, as preferred.
  • Place pastry layers on a baking sheet and pierce with a fork to prevent bubbling.
  • Bake for 5-7 minutes, until golden brown. Let cool.

3. Assemble the Milhojas

  • Place the first pastry layer on a flat surface.
  • Spread a thin layer of Manjar (~1mm thick).
  • Add the next pastry layer, followed by crème pâtissière.
  • Alternate layers until all are used.
  • Optional: Add raspberry compote, crushed walnuts, or meringue for extra texture.

4. Finish and Decorate

  • Spread Manjar over the entire cake.
  • Top with broken pastry pieces or dust with icing sugar and cocoa powder.
  • Let rest in a cool place before serving.

Where to Enjoy Milhojas in Puerto Varas

If you’re visiting Puerto Varas—or any café in the area—you’ll find plenty of delicious spots serving wonderful Milhojas. Some great options include Café Mawen, La Chalota, and Café Danés. However, my personal favorite is from my local Pastelería Milhojas, where their delicate, flaky layers are simply unbeatable. Be sure to follow them on social media to see their latest creations!

by Local Heart
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