Torta Chilena - Kraft Recipes Top
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Torta Chilena

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Make It

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  • Mix the shortening, flour & salt. Add the water slowly until you obtain the dough. Let it rest for 10 minutes. When you are ready to roll the dough, beat the butter to soften it. When partially softened, work it in the flour and continue until butter is smooth & easy to spread but still cold.
  • Lightly flour the dough & your hands. Form the dough into a rectangle. Fold the dough into three: fold the bottom third up to the middle; fold the top down to cover it (just as folding a business letter). Let the dough rest in the refrigerator for 30 minutes. Repeat this same process twice, including the resting periods.
  • After the resting periods, unwrap the chilled dough & flour it sparingly top & bottom. Then roll the dough rapidly into a big rectangle. Divide the dough into three rectangles 18x12 each. Preheat the oven to 350°F/175°C. Bake the rectangles in separate oven ready molds for 20 minutes each.
  • Let them rest until room temperature & stuff them with dulce de leche between each of the rectangles. Decorate with powdered sugar over the torta.

Special Equipment Needed


For the Dulce de leche/caramel sauce 1. Empty the can of condensed milk into a small saucepan. Put it on medium-low heat, stirring continuously. 2. Take your dulce de leche off the heat when you can turn a cooled tablespoon of it upside down without it falling off. Scoop your creamy treat into a bowl and enjoy.

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