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This caramel puff pastry cake creates a luxurious treat, that brings home all the flavors of traditional European desserts. This puff pastry cake is full of crispy buttery layers and drizzled with caramel cream, making the perfect treat to go with a cup of tea or coffee.
I love using puff pastry's because it cuts baking time in half. As much as I love baking, sometimes its hard to fit into a busy schedule. This also make the perfect "OH NO I have guests coming over tonight" dessert. In cause you ever have one of these moments this is the recipe for you!
Prep Time: 55 minutes Cook Time: 12 minutes
2 Puff pastry sheets (17.3 oz)
2 Tbsp butter, softened
1/2 cup raw condensed milk
1 can (13.4 oz) La Lechera Dulce de leche (cooked condensed milk)
1 1/2 cups Cool whip
1 cup sliced Almonds (optional)
Set Your 2 puff pastry sheets to thaw for 40 minutes before you start.
Pre-heat oven to 400*F Line 2 baking sheets with parchment paper.
Once thawed, unfold puff pastry onto baking sheets, place into oven for 12 minutes.
Once golden brown, set to cool.
In a medium size bowl, beat together 1 can (13.4 oz) La Lechera Dulce de leche and 2 Tbsp of softened butter.
Slowly add in 1/2 cup raw condensed milk until fully incorporated.
Mix in 1 1/2 cups Cool whip. Set aside.
Once your puff pastry sheets are cooled cut both in half horizontally, making 4 cake layers.
On the bottom 3 layers, generously spread the condensed milk frosting.
For the top, using a piping bag or a plastic bag cut a small hole and drizzle thin lines over your cake.
Sprinkle almonds on top (optional)
**Pssst... To open a printer friendly PDF version click here. Enjoy :)