Milhojas

Milhojas - 2009

Milhojas (Mille-feuille)

Milhojas (dos cremas)

Café con pasteles en Murcia

Milhojas is a traditional pastry originating from France, where it is known as mille-feuille, which translates to "a thousand leaves". The name reflects the pastry's unique structure, consisting of several layers of puff pastry alternated with cream, jam, or other fillings. Over time, milhojas has become a popular dessert in many countries, each adding its own twist to the classic recipe.

History

The origins of milhojas can be traced back to French cuisine, with early versions of the dessert appearing in the 16th century. However, it was not until the 18th century that the pastry gained its characteristic layered structure. The dessert's popularity spread beyond France, adapting to local tastes and ingredients in various countries.

Ingredients and Preparation

The basic ingredients for milhojas include flour, butter, water, and salt for the puff pastry, and sugar, milk, and eggs for the cream filling. The preparation involves creating a dough by layering butter and flour mixture, then folding and rolling it multiple times to achieve the desired number of layers. After baking, the pastry is cut into rectangles and layered with cream or other fillings.

Variations

Milhojas has numerous variations around the world. In Spain, it is often filled with custard and topped with powdered sugar or a glaze. In some Latin American countries, dulce de leche replaces the custard as a popular filling. Other variations may include fruit, chocolate, or whipped cream.

Cultural Significance

The dessert holds a special place in the culinary traditions of many countries. It is often served at celebrations and special occasions, symbolizing refinement and culinary skill due to its intricate preparation.

See Also

• Puff pastry
• Custard
• Dulce de leche
• French cuisine