Quick Puff Pastry and Dulce de Leche Cream

In a bowl, combine the flour and butter, rubbing them together into crumbs. In a separate container, mix the water, egg, vinegar, and salt. Pour this into the flour mixture and quickly knead into a dough. Divide into 11 equal portions, wrap in plastic wrap, and refrigerate for at least 1–2 hours (overnight is fine).

Roll out each portion into a thin 22 cm round circle and bake for 7–9 minutes at 180°C until lightly golden. Let cool.

For the cream, whip the heavy cream until fluffy, add the boiled condensed milk, sour cream, vanilla, and whip again until smooth.