Recipe by Chef Amalia Moreno-Damgaard

Makes 4-6 milhojas


1 package (17.3 oz.) puff pastry sheets (thawed if frozen)

1 cup chocolate Inkakaw Spread

8 oz. mascarpone cheese

1/2 cup Latin crema (Guatemalan, Mexican, or Salvadoran sour cream)

3 tablespoons Spanish sherry, divided

2 tablespoons honey

¾ cup diced peaches (thawed if frozen)

2 tablespoons brown sugar

All-purpose flour for dusting

Garnishes: powdered sugar, pomegranate seeds, and mint leaves

Cutting circle shapes


Preheat the oven to 350°F.

Roll out the puff pastry on a lightly floured surface to the desired thickness. Cut the pastry into circles (large, medium, and small) and place them on a parchment-lined baking sheet. Weigh them down with a wire rack or baking sheet to stay as flat as possible. Bake for 15 minutes, or until golden brown and slightly puffed. Cool.

In a small skillet, combine the peaches, brown sugar, and one tablespoon of sherry. Cook, stirring constantly at medium-high heat for 2 minutes. Cool.

Combine the cheese, crema, remaining 2 tablespoons of sherry, and honey in a bowl and whisk until smooth.

Spread a generous layer of crema over the first large circle of puff pastry, then a layer of chocolate spread, and top with peaches. Repeat the steps with the remaining medium and small circles. Stack the circles on top of each other, pressing down each one carefully to secure in place.

Finish the milhojas with a light sprinkle of powdered sugar, pomegranate seeds, and mint leaves.

Serve immediately or chill.

Amalia’s Note:

As an alternative, cut the pastry into rectangles or squares.

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