Ingredients:
1 sheet frozen puff pastry, thawed
Custard
1 1/2 cup milk
1/2 cup sugar
A pinch of salt
1 teaspoon vanilla extract
3 tablespoons cornstarch
3 beaten egg yolks
1 tablespoon of butter
1 cup arequipe or dulce de leche

Preparation:

1. Preheat the oven to 400F.
2. Line 2 baking sheets with parchment paper and set aside.
3. Cut the puff pastry into 3 strips along the crease marks. Place on a baking sheet and poke a few holes in each dough with a fork. Bake for 15 minutes or until golden brown. Let cool on rack.
4. In a medium saucepan, place the milk and bring to a boil. Meanwhile, in a small bowl, whisk together sugar, cornstarch and salt.
5. Gradually add cornstarch mixture to milk and cook, stirring frequently, for about 6 minutes or until thickened. Beat the egg yolks and cook for another 2 minutes, stirring frequently.
6. Add vanilla extract and butter and remove from heat.
7. Cool to room temperature, cover and refrigerate until use