Milhojas: Prepare for Disaster

Delicious, crumbly and almost impossible to eat neatly. How to enjoy one, and how to make it at home.

By Mireya Báez

Milhojas are delicious, but eating them flawlessly is practically impossible.

A dessert with a long history

The milhoja is a dessert of 17th-century European origin. It arrived in Colombia in the mid-20th century.

Prepare for disaster

Eating a milhoja is quite a challenge because of its crispy layers, cream and arequipe. It is best to use a fork, but prepare to get messy, because it crumbles.

A milhoja with coffee and orange juice.

Accompany it with a black coffee or a Tinto Bogotano, or with a glass of cold milk.

Want to make it?

Use 3 sheets of puff pastry. The filling is a pastry cream made from milk, sugar, egg yolks and cornstarch. Cook the cream over medium heat and stir it until it thickens. Let it cool.

1. Cut the puff pastry sheet into 3 equal rectangles and prick the entire surface with a fork.
2. Place the sheets on a baking sheet lined with parchment paper. Place another sheet of paper on top and put another baking sheet on it to add weight.
3. Bake at 325°F for 20 minutes, until the dough turns golden. Let it cool.
4. Alternate a layer of puff pastry, a layer of cream, another layer of puff pastry, and finish by adding arequipe.

Most importantly, cut the milhoja with a serrated knife before serving.

Milhojas, ready to cut.

Come try ours at 4662 Meridian Ave in San Jose. And keep a napkin close.

Visit and contact

Milohas, 4662 Meridian Ave, San Jose, CA 95118. Phone: (408) 784-3736. Email: info@milohaspastries.com.

Hours

• Monday: Closed
• Tuesday – Friday: 7:30 AM – 7:00 PM
• Saturday: 8:30 AM – 7:00 PM
• Sunday: 8:30 AM – 6:00 PM