Updated: Apr 29
Our list of Dulce de Leche recipes has three levels of expertise. No matter if you are a beginner anamateur or a pro, with these recipes, you will satisfy your love for Dulce de Leche. So, let's begin.
Our first dessert in our Dulce de Leche recipe list is the Millefeuille or Napoleon (it has nothing to do with France's 19th-century emperor, but more with some connections with the city of Naples in Italy). A classic of the French pastry that is very popular in different countries. Although it is a classic, it has a lot of variation, so don't worry about trying your own, but remember to always put some Dulce de Leche on it.
Time: 45 mins
For: 30 servings
320 g puff pastry
440 ml of Annabella Dulce de Leche
200 g of walnuts, toasted and finely chopped
2 tbsp of icing sugar
2 tbsp of brandy
For the Pastry Cream
250 ml of milk
125 g of caster sugar
15 g of plain flour
15 g of cornflour
2 medium eggs
1/2 vanilla pod
For the pastry cream
Put the eggs and sugar into a bowl; then, sift in the flour and cornflour and mix to a smooth paste.
Cut the vanilla pod and put it in a pan with the milk. Bring it to a boil.
Gradually pour the hot milk onto the egg mix, whisking to combine. Remove the vanilla pod.
Return the mixture to the pan and cook over moderate heat, whisking continuously, until it thickens and comes to a boil. Reduce the heat and continue whisking for one more minute.
Pour into a bowl and cover with cling film. Leave to cool.
For the millefeuille
Preheat the oven to 180 °C/356 °F.
Cut the pastry (into circles or in squares) using a cutter.
Place the pastry on non-stick baking trays.
Bake for 20-25 minutes, until golden brown and crisp, checking that the base is also colored. Leave to cool.
Mix the Annabella Dulce de Leche with the brandy in a bowl.
Whisk the pastry cream and then gently stir in 2 tablespoons of the Annabella Dulce de Leche.
Take a large knife and cut each disc horizontally in half to make 2 thinner discs.
Assemble the cake on a cake board or plate.
Take the first layer of pastry and spread it with a layer of pastry cream. Place the next layer of pastry on top, spread with Annabella Dulce de Leche, and sprinkle with some chopped walnuts. Repeat this process.
Sift the icing sugar over the top and sprinkle with the chopped walnuts.
In our list of Dulce de leche recipes, Alfajores, these delicious sandwich cookies filled with dulce de leche and rolled in coconut, are a must. The Spaniards acquired the Alfajor from the Moors and brought it to South America, where it became an institution in all Latin American cuisines. Now, we invite you to make these melts-in-your-mouth cookies.
Time: 45 mins
For: 30 servings
200g plain flour
450g Annabella dulce de leche
250g unsalted butter
150g caster sugar
50g desiccated coconut
3 large egg yolks
2 tsp baking powder
1 tbsp cognac
1 tsp vanilla extract
zest of 1 lemon
Combine the cornflour, flour, and baking powder in a bowl with a pinch of salt.
In another bowl, using a food mixer, beat the butter together with the sugar and lemon zest until very pale. Add the egg yolks, followed by the vanilla extract and Cognac.
Beat the dry ingredients until you have a smooth dough.
Wrap the dough in cling film and chill for 1 hour.
Line two large baking trays with baking parchment. Roll out the dough on a lightly floured surface, then cut out biscuits with a round cutter.
Put the biscuits back in the fridge for 20 mins to firm up.
Heat the oven to 180 C°/160 F°. Bake the biscuits for 8 mins until just set.
Leave to cool.
Sandwich all the biscuits with a spoonful of dulce de leche, and then roll in desiccated coconut.
Dulce de Leche with Low Moisture Water Buffalo Mozzarella
Last, in our list of Dulce de leche recipes we have something for beginners, but not for being easy, means it cannot be delicious. In less than 5 minutes, you can satisfy your sweet cravings.
Time: 5 mins
1 slice Annabella low moisture Water Buffalo Mozzarella
1 tsp Annabella dulce de leche
Combine and enjoy all the flavors.