A Peruvian pastry classic where crisp puff pastry gives way to smooth manjar blanco. The layers stay thin, golden, and flaky, with enough filling for richness without overwhelming the pastry. Sweet, buttery, and gloriously crumbly: exactly what a good mille-feuille should be.
Preheat the oven to 200°C. Keep the puff pastry cold, divide it into three portions, and roll each one between sheets of parchment paper into thin, equally sized rectangles about 2 to 3 mm thick. Prick the entire surface with the tip of a knife to control how much it rises.
Place the sheets on the baking tray, cover them with another sheet of parchment, and set a second tray on top to keep them even. Bake for 14 minutes; carefully remove the upper tray and bake for another 4 to 6 minutes, until the pastry is deeply golden, dry, and crisp all the way through. Transfer it to a rack and let it cool completely for about 12 minutes.
Set one cooled pastry sheet down as the base and spread half of the manjar blanco over it in a thin, even layer. Add the second sheet, spread the remaining manjar, and finish with the third, pressing only enough to settle it without crushing the layers. Dust with the
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