Step 1

Note: this recipe is more of a guide than an actual formula. The amounts listed in the ingredients are flexible, mainly listed for nutritional calculations, and for general guidance.

Step 2

Defrost the puff pastry in the refrigerator overnight or on the counter for a couple of hours. If going with the counter method, be sure to refrigerate before use.

Step 3

Begin preheating the oven to 400° F (200° C) and line a baking sheet with either parchment paper or a silicone baking mat.

Step 4

Roll the puff pastry to about 1/8" thick (0.32 cm). Cut out 1 1/2" squares (3.81 cm) with a cookie cutter, knife, or pizza cutter. Larger sizes can be cut as well as circles or other shapes. Baking time may need adjusting for larger shapes.

Step 5

Re-roll the puff pastry scraps only once and cut the remaining shapes if necessary.

Step 6

Refrigerate the cut pieces for 10 minutes.

Step 7

Place the cut puff pastry dough shapes on the baking sheet with about 1" (2.5 cm) between them and bake until light golden brown and very puffy, about 15-20 minutes.

Step 8

Cool the baked puff shapes on a cooling rack, about 5 minutes then cut each in half like sandwiches very carefully with a serrated knife.

Step 9

Gently spread a 1/2 teaspoon (about 5 g) of dulce de leche for the 1 1/2" size squares on one half of each then top with the other half. Adjust as necessary for other shapes and sizes.

Step 10

Dust with powdered sugar to serve, optional.

Step 11

Store loosely covered.