Torta de Mil Hojas (Thousand-Layer Cake)

Torta de mil hojas is a classic Chilean dessert: thin, crisp layers of pastry joined with manjar (dulce de leche) and walnuts.

Ingredients

• 1 1/4 cups butter
• 3 cups flour
• 1 cup milk
• 3 egg yolks
• 1 tablespoon pisco (or vodka, or a little vanilla)
• 1 pinch of salt
• 1 cup chopped walnuts
• 4 cans manjar (dulce de leche)

Preparation

1. Preheat the oven to 400 °F. Sift the flour with the salt.
2. Add the butter in small pieces, the yolks, the pisco, and the salt. Mix with a fork into a uniform dough (avoid overmixing).
3. Divide into 4 portions and refrigerate.
4. Work one portion at a time: roll it thin on a floured surface and cut circles the size of a lunch plate.
5. Place the circles on baking sheets, prick them several times with a fork, and bake 5–7 minutes until they begin to brown. Let cool.
6. Build the layers: a pastry circle, manjar, and walnuts. Repeat until the circles are gone.
7. Cover the sides with manjar. Chill, cut, and serve.