Originally Posted by sweetcravings
dulce....pls tell me more about using it with phyllo dough...this sounds like a great idea.
Ok... I'll try to make it short.
Rogel or "mil hojas" (thousand layers) is a traditional argentinian dessert. It has a flaky dough called hojaldre with many layers of dulce de leche... sweeeeeet It looks like this
Some people prepare the rogel 1" thick and put it as a layer filler in a cake. You have to be careful not to put too much syrup on your cake or you'll loose the flakiness.
I said filo dough because it is a good substitute or also empanada dough rolled very thin. The dough is baked first and then layered with dulce de leche (once it is cold)
THe real hojaldre dough is a type of pastry dough that it is rolled many times and folded adding butter in each fold (hard work).
I hope I was clear. Please ask if I was not!