Milhojas

Today, Milhojas is a topic of great interest and relevance in today's society. The impact of Milhojas extends to different aspects of daily life, generating debates, research and reflections in different areas. It is important to deeply analyze Milhojas to understand its influence and find possible solutions to the challenges it poses. In this article, we will explore in detail the various aspects of Milhojas, addressing its implications in different contexts and offering a comprehensive view of this significant topic. Along these lines, we will delve into a critical analysis of Milhojas, seeking to understand its scope and project its possible consequences in the future.

Milhoja
Bakery with Milhojas
TypeDessert
Place of originFrance
Region or stateEurope, Americas
Associated cuisineSpain, Argentina, Ecuador, Colombia, Costa Rica, Chile, El Salvador, Guatemala, Mexico, Peru, Portugal, France, Uruguay, Venezuela
Main ingredientsLayers of puff pastry

Milhojas ("thousand sheets") is a type of dessert of French origin[1] that is found nowadays in Spain and Latin America. It is a local name for mille-feuille in Spanish-speaking countries.

They are made with stacked layers of puff pastry,[2] often filled with meringue, and other times with creme patissiere; cream; dulce de leche; a creamy mix of condensed milk, sugar, and vanilla; or white chocolate and are part of the cuisines of Spain, Argentina, Bolivia, Ecuador, Colombia, Costa Rica, Chile, El Salvador, Guatemala, Mexico,[2] Peru, Portugal, Uruguay, and Venezuela.

  • Milhojas from Madrid
    Milhojas from Madrid
  • Millhojas Dos cremas de nata y pastelera (parte inferior)
    Millhojas Dos cremas de nata y pastelera (parte inferior)
  • Coffee with milhoja and another pastry in Murcia
    Coffee with milhoja and another pastry in Murcia

See also

References

  1. ^ "Milhojas, un repaso por los difusos orígenes de esta peculiar masa y a sus mejores exponentes patrios". Diario ABC (in Spanish). 2021-10-02. Retrieved 2023-11-14.
  2. ^ a b My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats – Fany Gerson. pp. 384-387.


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