Millefeuille of arequipe

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