Dulce de Leche Torte (Volador)
A delicate layered torte made with thin, crispy pastry sheets filled with creamy dulce de leche. This elegant South American dessert features four delicate layers of egg-rich pastry filled with a smooth dulce de leche filling and topped with confectioners sugar.
Ingredients
- •12 whole large egg yolks
- •1 teaspoon whole milk
- •⅛ teaspoon salt
- •1½ cups all-purpose flour
- •2 cups dulce de leche
- •3 tablespoons water
- •1 tablespoon confectioners sugar
- •1 serving ice cream
Cooking Instructions
- 1.
Preheat oven to 400°F with rack in middle. Generously brush a large baking sheet with vegetable oil.
5 min
- 2.
Stir together yolks, milk, and salt.
2 min
- 3.
Put flour in a large bowl and make a well in center. Add yolk mixture to well and gently stir with a fork, gradually pulling in flour closest to egg mixture to make a paste. Knead in all of remaining flour with your hands to form a dough (dough will be very firm).
5 min
- 4.
Transfer dough to a work surface and knead, lightly dusting with additional flour as necessary, until smooth and elastic, 8 to 10 minutes.
10 min
- 5.
Flatten dough into a disk, then quarter and form each quarter into a ball.
3 min
- 6.
Keeping remaining dough covered with a kitchen towel (not terry cloth), firmly roll out 1 piece on a clean surface into a 12-inch round, lifting and turning dough as necessary. (Dough will be slightly sticky but will lift up easily; round will be very thin with uneven edges.)
5 min
- 7.
Transfer to baking sheet and bake until edge is golden and curls up, about 5 minutes. Carefully turn over and bake until cooked through and both sides are golden in some spots (lift to check), 3 to 4 minutes more. Transfer to a rack to cool.
9 min
- 8.
Repeat with remaining dough. (Pastry will overlap on racks.)
27 min
- 9.
Stir together dulce de leche and water in a bowl. If mixture is not spreadable, warm in a small heavy saucepan over medium-low heat, whisking until smooth. Thin with additional water if necessary.
5 min
- 10.
Arrange 1 pastry layer on a serving plate and spread evenly with 2/3 cup filling. Repeat with 2 more pastry layers and remaining filling, stacking layers.
8 min
- 11.
Dust remaining pastry layer with confectioners sugar and arrange on top.
2 min
- 12.
To serve, cut or crack torte into portions using 2 large spoons.
2 min
