Cornstarch sandwich cookies filled with dulce de leche

I love these cookies and I sincerely believe that this recipe is perfect, I have done it many times and the cookies have a delicate texture that melts in your mouth, not too sweet to complement the dulce de leche and the crunch of the nuts, mhmmm
This recipe is adapted from our family recipe. These cookies keep their shape very well, so others can try cutting them with simple molds.
You can find this cookies in Chile, Peru and Argentina, most people think they were "born" in Peru, probably in a convent and from there when to Chile and Argentina.
 
Cornstarch sandwich cookies filled with dulce de leche
Approximately 35 sandwich
Ingredients:
for the cookies,

• 225 grams/ 8 oz unsalted butter at room temperature
• 1 cup powdered sugar
• 4 egg yolks at room temperature
• 1 teaspoon vanilla extract
• 2 1/2 cup cornstarch
• 1 1/2 cup plain all purpose flour 

to assemble the cookies,

• Powdered sugar for dusting
• Chopped or ground walnuts to cover the edge
• Dulce de leche to fill, I use La Lechera brand sell in a can on Latin markets

Directions:

1. Working with stand mixer with the paddle attachment. Beat softened the butter with the sugar until a creamy white and fluffy, about 3 minutes, add the yolks one at a time, beating to incorporated completely, about 2 minutes. Add the vanilla and mix well. Add all the flour and cornstarch and beat until crumbs are formed, continue working with your hands to form a soft dough. Wrap it with plastic and refrigerate at least 30 minutes or leave the whole night.
2. Preheat oven to 350F or 180C.
3. Divide dough into 2 equal portions. Take one half and rolled over a silpat or a floured counter until it's 1/2 cm or 1/4" thickness, not less because they are very fragile. Cut circles with a cookie cutter (I use a 2 cm/1" diameter) and bake on a baking sheet over silicone paper or Silpat in preheated oven for 13-15 minutes until lightly browned underneath. They can be close together as almost do not grow.
4. Cool completely. Filled with the dulce de leche and also apply a thin layer around the edge, then roll the edges on the ground nuts. Finally sprinkle through a sieve with powdered sugar.
5. Let stand 2 hours before serving, also can be assembled the day before. They last well 3 days in a air tight box at room temperature.

Lucuma-dulce de leche Napoleon

 Lucuma is a fruit very popular in Chile and Peru, is originally from Peru. Is always eaten cooked, as is very astringent raw. I grow up eating lucuma ice cream and one of my favorite cakes lucuma-meringue cake. Another favorite ingredients for us in Chile is manjar or dulce de leche as is call in Argentina.
Dulce de leche and lucuma is a very popular paring, neither of the flavors overpowers the other and the creamy texture of the dulce de leche is a nice complement to the grainy texture of the lucuma.
Lucuma powder is available at healthy stores and at Amazon
This Napoleon is quick and easy because I used puff pastry dough.


Lucuma-dulce de leche Napoleon

Ingredients:

• 1/2 package (1 sheet) of puff pastry dough thawed
• 2 cups heavy whipping cream
• 6 tablespoons of granulated sugar 
• 1/3 cup lucuma powder or more as desired
• 1 can of dulce de leche, I use La Lechera brand available at Latin markets

Directions:

1. Preheat oven to temperature specified by the manufacturer of the puff pastry 375F or 190C usually.
2. Place dough on a baking sheet lined with parchment paper or a silpat, and bake according to directions or until golden. Do not pierce or roll the dough before baking. The dough will grow up in the oven (puff). Let it cool completely on wire rack.
3. To make the lucuma cream: Whip the cold cream with a stand mixer on high speed using the whip attachment until is soft peaks, add the lucuma powder and sugar and whip until fully incorporated, taste and add more lucuma powder if desired. Keep refrigerated.
4. To assemble the pastry: cut the dough with a sharp knife (not sawing) separating the dough into 3 layers, it hasn't to be perfect.
5. Place the bottom layer of puff pastry over a plate, then spread a thin layer of dulce de leche, a layer of lucuma cream, the middle layer of puff pastry, another thin layer of dulce de leche, then lucuma cream and the top layer of puff pastry. Flatten slightly with the palm of hand and refrigerate. If desired cover the pastry with a little dulce de leche warmed in the microwave to make it runny. Before serving cut with a sharp serrated knife into squares or rectangles or as desired.
6. Serve.

Recipe inspired by Diana's Dessert

One thousand layers cake with dulce de leche

This is a classic Chilean cake, this actual recipe is from my great aunt, she used to bake this cake for my birthday as a present. She usually makes this cake at least a day in advance and it taste great for 3-4 days. 

One thousand layers cake with dulce de leche


Ingredients: 
for the dough,

• 3 cups sifted flour
• 250 grams/ 8 oz unsalted butter, room temperature
• 3 egg yolk, room temperature
• ¾ cup milk
• 1 tablespoon rum or pisco
• 1 pinch of salt

for the filling,

• 3 cups of dulce de leche or caramel (available in Latin supermarkets, I like La Lechera brand sold in cans, usually right next to the condensed milk)
• 2 1/2 cup chopped walnuts
• ¼ cup powdered sugar 

Directions:

1. Combine the flour and salt  in a big bowl. Add butter in chunks, egg yolks, milk and liquor, work to form a dough of medium consistency. Do not work with your hands, use a fork or 2 knives or a stand mixer with the paddle attachment, the important thing is to not use your hands because the body heat will melt the butter and bits of butter remaining in the dough is what gives the crispness to the dough. Wrap in plastic wrap and let stand in the fridge overnight or at least 6 hours.
2. Preheat oven to 350F or 180C.
3. Divide the dough into 14 equal portions. Roll each piece on a floured counter until very thin, using a paring knife cut circles of 9" of diameter, I usually use a cake pan as a guide, pierced the circle of dough with a fork in almost the entire surface and bake for 5-7 minutes until just golden, let cool.
4. Assemble the cake filling in between each layer with dulce de leche, every 3 layers add ground walnuts also, saved 1 cup for decoration purpose. Cover the whole cake with a thin layer of dulce de leche and sprinkle with a mixture of walnuts and powered sugar. 
5. Let it rest well cover in the fridge and serve at room temperature.