The Chilean Take on a Classic European Dessert
Imagine a divine creation made up of countless delicate layers of the lightest puff pastry, held together by alternating layers of rich Manjar and smooth crème pâtissière, and topped off with an elegant dusting of powdered sugar and cocoa. This masterpiece is known as Milhojas, Chile’s own version of the classic French mille-feuilles.
The Origin of Milhojas: Layers of History and Adaptation
The word “Milhojas” literally means “a thousand layers,” and the origin of this dessert can be traced back to Europe. Benedictine nuns who arrived in South America brought with them the original recipe which adapted over time to local ingredients and flavors, resulting in the unique and utterly delicious Milhojas we enjoy today in the south of Chile.
From Convent Kitchens to Local Patisseries: The Enduring Appeal of Milhojas
Historically, these cakes were prepared exclusively by nuns in nearby convents, making them a rare delicacy. Nowadays, you can find Milhojas in most good patisseries across Chile. Despite being more readily available, they still remain a symbol of delight—both for their exquisite taste and their beautiful presentation.
Variations of Milhojas
The traditional Milhojas layers Manjar—a Chilean caramel spread made by simmering condensed milk until it turns rich and golden—with crème pâtissière, but delicious variations exist. Some bakers add raspberry compote, crumbled meringue, or crushed walnuts for extra texture and flavor. When made to perfection with light pastry and thin fillings, Milhojas is not overly sweet, making it just as delicious the next morning with a freshly brewed cup of coffee.
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 of Manjar (homemade if possible, or substitute with high-quality caramel)
- Crème pâtissière (also ideally homemade)
- Optional: Raspberry compote, crumbled meringue, crushed walnuts
Method:
- Prepare the Pastry:
- In a large bowl, combine the sifted flour and salt. Add the butter, egg yolks, and milk, and mix with a metal knife or spoon to prevent the butter from melting. Once a medium-firm dough forms, cover it with plastic wrap and refrigerate overnight.
- Roll and Bake the Pastry:
- Preheat your oven to 180°C (350°F). Divide the dough into equal portions and roll them out very thin on a floured surface. Using a plate or a 20cm diameter dish (or a rectangular dish, if preferred), cut the dough into large rounds.
- Place the pastry layers onto a non-greased baking sheet and pierce the surface with a fork to prevent bubbling. Bake for 5-7 minutes or until golden brown. Let them cool.
- Assemble the Milhojas:
- Place the first pastry sheet on a flat surface and spread a thin layer of Manjar (about 1mm thick). Add the next pastry layer, followed by an even layer of crème pâtissière. Alternate between Manjar and pastry cream until all layers are used.
- If you’re adding optional fillings like raspberry compote, layer it every other sheet or combine it with the pastry cream for extra flavor. Sprinkle crushed walnuts or meringue every few layers for added texture.
- Finish and Decorate:
- To finish, spread a thin layer of Manjar over the entire cake. Optionally, top with broken pieces of puff pastry, or simply dust with icing sugar and cocoa powder for an elegant presentation.
- Let the Milhojas rest in a cool place before serving.
Enjoy Milhojas in Puerto Varas
If you’re visiting Puerto Varas, don’t miss out on the delicious Milhojas available at local patisseries. Follow Pastelería Milhojas on Instagram to explore more mouth-watering creations!
