Mille-feuille with Dulce de Leche Homemade and crispyIngredients

4. Shape the discs
When the puff pastry is ready, divide the dough into 6 to 8 portions.
Roll out each portion very thinly and cut out discs approximately 20 to 22 cm in diameter. Prick the entire surface with a fork to prevent the puff pastry from puffing up too much during baking.

5. Bake
Place the discs on a baking sheet and bake in a preheated oven at 200°C (390°F) for approximately 8 to 12 minutes.
They should be golden brown, dry, and crispy.
Remove and let cool completely.

6. Assemble the mille-feuille
Place a puff pastry disc on a serving plate.
Spread a thin, even layer of dulce de leche.
Place another disc on top and continue alternating puff pastry and dulce de leche until all the layers are used.

7. Finish
On the last layer, you can place a small amount of dulce de leche and cover with puff pastry crumbs.
Alternatively, you can simply finish it with a generous dusting of powdered sugar. Let it rest for a few hours before cutting so the layers settle, being careful not to leave it too long to retain some of its crispness.