Ingredients

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– 1 frozen puff pastry sheet, thawed⁣

– Pastry cream

– 1 1/2 cups of milk

– 1/2 cup of sugar

– A pinch of salt

– 1 teaspoon vanilla extract

– 3 tablespoons of cornstarch

– 3 egg yolks, beaten

– 1 tablespoon butter

– 1 cup of arequipe or dulce de leche

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Preparation⁣

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1) Preheat oven to 400F.⁣

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2) Line 2 baking sheets with parchment paper and set aside.⁣

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3) Cut the pastry dough into 3 strips along the folding marks.

Place on a baking sheet and poke a couple of holes in each dough with a fork. Bake for 15 minutes or until golden. Let cool on a wire rack.⁣

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4) In a medium saucepan place the milk and bring to a simmer.

Meanwhile, in a small bowl whisk together the sugar, cornstarch, and salt.⁣

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5) Gradually add cornstarch mixture to milk and cook, stirring frequently, about 6 minutes or until thickened.

Beat the egg yolks and cook for another 2 minutes, stirring frequently.⁣

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6) Add the vanilla extract and butter, and remove from heat.⁣

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7) Let cool to room temperature, cover and refrigerate until ready to use.⁣