Millefeuille

Millefeuille 
Ingredients:
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
Preparation⁣:
1) Preheat oven to 400F.⁣
2) Line 2 baking sheets with parchment paper and set aside.⁣
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.⁣

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.⁣
⁣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.⁣
6) Add the vanilla extract and butter, and remove from heat.⁣
7) Let cool to room temperature, cover and refrigerate until ready to use.⁣
 Using a fork, divide each dough into 2 layers. Spread the pastry cream on 1 cake layer. Repeat the layers. Finish with a layer of arequipe or dulce de leche.⁣