Latin classics · 1 hr 15 min
Arequipe mille-feuille
Crisp puff-pastry layers with light pastry cream and arequipe, finished with powdered sugar.
Ingredients
- 180 g queso costeño or mild feta, finely grated
- 120 g tapioca starch
- 40 g cornstarch
- 1 egg
- 35 ml milk, approx.
- 1 tsp baking powder
- Oil for frying
- 160 g arequipe
Method
- Mix cheese, tapioca starch, cornstarch and baking powder. Add egg and enough milk to make a smooth dough that does not crack.
- Shape into 25 g balls. Heat frying oil to 155–160°C / 310–320°F.
- Fry in batches for 6–8 minutes, moving them so they brown evenly. Drain and cool slightly.
- Poke a small hole and pipe arequipe into each buñuelo.
Arequipe noteModerate oil temperature lets the centers cook before the outside browns too much.