Lucuma is a fruit very popular in Chile and Peru. It is always eaten cooked, as it is very astringent raw. I grew up eating lucuma ice cream and one of my favorite cakes, lucuma-meringue cake. Another favorite ingredient for us in Chile is Manjar or dulce de leche.
Dulce de leche and Lucuma is a trendy pairing. Neither of the flavors overpowers the other. The creamy texture of the dulce de leche is an excellent complement to the grainy texture of the lucuma.
Lucuma powder is available at health stores and at Amazon
This Napoleon or puff pastry milhojas is quick and easy.
Lucuma Dulce de Leche Puff Pastry
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8
- Category: Dessert
- Method: Baked
- Cuisine: Chilean
Description
A truly delicious cake.
Ingredients
- 1/2 package (1 sheet) of puff pastry dough thawed
- 2 cups heavy whipping cream
- 6 tablespoons of granulated sugar
- ⅓ cup lucuma powder or more as desired
- 1 can of dulce de leche. I use the La Lechera brand available in Latin markets and on Amazon (affiliated link)
Instructions
- Preheat the oven to the temperature specified by the manufacturer of the puff pastry, 375F or 190C usually.
- Place dough on a baking sheet lined with parchment paper or a Silpat, and bake according to directions or until golden. Do not pierce or roll the dough before baking. The dough will grow up in the oven (puff). Let it cool completely on a wire rack.
- To make the lucuma cream: Whip the cold cream with a stand mixer on high speed using the whip attachment until its soft peaks. Add the lucuma powder and sugar, and whip until fully incorporated. Taste and add more lucuma powder if desired. Keep refrigerated.
- To assemble the pastry: cut the dough with a sharp knife (not sawing), separating the dough into three layers. It wasn’t to be perfect.
- Place the bottom layer of puff pastry over a plate, then spread a thin layer of dulce de leche, a layer of lucuma cream, the middle layer of puff pastry, another thin layer of dulce de leche, then lucuma cream, and the top layer of puff pastry. Flatten slightly with your hand and refrigerate. Make it runny if you want to cover the pastry with a little dulce de leche warmed in the microwave. Before serving, cut with a sharp serrated knife into squares or rectangles or as desired.
- Serve.
Notes
Recipe inspired by Diana‘s Dessert.
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