Milhoja

Milhoja is a popular pastry dish that originated in France but has since spread to various parts of the world, including Latin America and the Philippines. The name 'Milhoja' is derived from 'mille-feuille', a French term that translates to 'thousand leaves'. This is in reference to the many layers of puff pastry that are used in the dish's preparation.

History

The exact origins of Milhoja are unclear, but it is widely believed to have been developed in France during the 17th century. It is often associated with the French pastry chef Marie-Antoine Carême, who is credited with popularizing the dish. However, similar pastries can be traced back to ancient Greece and Rome.

Preparation

The preparation of Milhoja involves layering thin sheets of puff pastry with a filling, typically a sweet custard or cream. The pastry is then baked until it puffs up and turns golden brown. In some variations, the Milhoja is topped with a dusting of powdered sugar or a glaze made from icing sugar and water.

In Latin America, Milhoja is often filled with dulce de leche, a sweet, caramel-like sauce. In the Philippines, a savory version of the dish known as 'Napoleones' is popular. This version is filled with a sweet custard and topped with a sugar glaze.

Variations

There are many variations of Milhoja around the world. In Spain, the dish is known as 'Milhojas' and is often filled with cream or custard. In Italy, a similar dish known as 'Millefoglie' is popular. This version is typically filled with chantilly cream and topped with powdered sugar or chocolate.

In Russia, a savory version of the dish known as 'Napoleon' is popular. This version is typically filled with meat or fish and is often served as a main course.

See also

• List of pastries
• French cuisine
• Latin American cuisine
• Philippine cuisine