Recipe by Rebecca of www.fromargentinawithlove.com. Makes 4 desserts.
One package store-bought puff pastry, defrosted according to package instructions
1 cup dulce de leche
1/2 cup confectioners sugar
Preheat the oven to 350°F.
Line two large rectangular baking sheets with parchment paper. Unfold the first sheet of puff pastry, and cut with a wet knife along the fold lines (Creating three long strips) and then across the center to make 6 rectangular pieces. Repeat this with the second sheet. Place the rectangles of puff pastry onto the baking sheets about 1 inch apart. Put into the oven and bake for 12-14 minutes, until the pastry has puffed and turned golden in color. Remove from the oven and let cool completely.
Slice each rectangle of puff pastry in half horizontally. Generously spread the bottom of one pastry with dulce de leche. Top with the bottom of another rectangle, and spread with more dulce de leche. Top with the top of the first rectangle. Repeat this process until you have 4 desserts (combining the tops and bottoms to get three layers of puff pastry, separated by dulce de leche, in each dessert). Place the confectioners sugar in a fine mesh strainer, and gently shake to top the desserts.
Serve with ice cream or whipped cream, if desired.