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
- 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
- Preheat oven to temperature specified by the manufacturer of the puff pastry 375F or 190C usually.
- 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.
- 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.
- 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.
- 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.
Recipe inspired by Diana‘s Dessert