Preheat the oven to 400°F (200°C).
Prepare two baking sheets with parchment paper and set them aside.
Cut the pastry dough into 3 strips along the folding marks. Place them on a baking sheet and make a couple of holes in each dough with a fork. Bake for 15 minutes or until they are golden brown. Let them cool on a rack.
In a medium saucepan, place the milk and bring it to a simmer. Meanwhile, in a small bowl, whisk together the sugar, cornstarch, and salt.
Gradually add the cornstarch mixture to the milk and cook, stirring frequently, for about 6 minutes or until it thickens. Beat the yolks and cook for an additional 2 minutes, stirring frequently.
Add the vanilla extract and butter, then remove from heat.
Let the pastry cream cool to room temperature, cover it, and refrigerate until ready to use.
Using a fork, divide each baked pastry into 2 layers. Spread the pastry cream on one cake layer, then repeat the layers. Finish with a layer of Arequipe or dulce de leche.
Enjoy your delicious Arequipe Millefeuille!
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