Volador (Dulce de Leche and Pineapple Tarts)

1. 1

   Preheat the oven to 400.

2. 2

   Line a baking sheet with parchment paper.

3. 3

   Unfold the pastry on a lightly floured work surface.

4. 4

   Cut the pastry into 12 equal rectangles and arrange on the lined baking sheet.

5. 5

   Bake until golden brown, 12 to 15 minutes.

6. 6

   Transfer to a wire rack to cool for 10 minutes.

7. 7

   Split each pastry into 2 layers.

8. 8

   Spread 1 teaspoon pineapple preserves on each of the bottom layers.

9. 9

   Spread 1 teaspoon dulce de leche on each of the top layers.

10. 10

    Reassemble the pastries (like sandwiches), sprinkle with confectioners sugar and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.