Dulce de Leche Volador
This layered dessert gets its name, volador, from the way the edges of the pastry "fly up" as they bake. The combination of thin, crackly pastry with creamy dulce de leche is unbeatable in its simplicity. Don't worry if the torte doesn'’t slice neatly—it's meant to be an informal dessert, the kind that invites guests to swipe crumbs from the serving platter and dip them into stray puddles of dulce de leche. It's too good to let a single bite go to waste.Makes 8 servings
• 12 large egg yolks
• 1 teaspoon whole milk
• 1/8 teaspoon salt
• 1 1/2 cups all-purpose flour
• 2 cups dulce de leche
• 3 tablespoons water
• 1 tablespoon confectioners sugar
• Accompaniment: vanilla ice cream
Preheat oven to 400°F with rack in middle. Generously brush a large baking sheet with vegetable oil.
Stir together yolks, milk, and salt.
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).
Transfer dough to a work surface and knead, lightly dusting with additional flour as necessary, until smooth and elastic, 8 to 10 minutes.
Flatten dough into a disk, then quarter and form each quarter into a ball.
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.)
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.
Repeat with remaining dough. (Pastry will overlap on racks.)
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.
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.
Dust remaining pastry layer with confectioners sugar and arrange on top.
To serve, cut or crack torte into portions using 2 large spoons.
Pastry rounds can be made 3 days ahead and kept in sealable bags at room temperature.
Torte, without confectioners sugar, can be assembled 2 hours ahead and kept, loosely covered with foil, at room temperature. Dust with confectioners sugar just before serving.
You may also want to read How to Make Dulce de Leche