1) Preheat oven to 400F.
2) Line 2 baking sheets with parchment paper and set aside.
3) Cut the pastry dough into 3 strips along the folding 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. Let cool on a wire rack.
4) In a medium saucepan place the milk and bring to a simmer. Meanwhile, in a small bowl whisk together the sugar, cornstarch, and salt.
5) Gradually add cornstarch mixture to milk and cook, stirring frequently, about 6 minutes or until thickened. Beat the egg yolks and cook for another 2 minutes, stirring frequently.
6) Add the vanilla extract and butter, and remove from heat.
7) Let cool to room temperature, cover and refrigerate until ready to use.
8) Using a fork, divide each dough into 2 layers. Spread the pastry cream on 1 cake layer. Repeat the layers. Finish with a layer of arequipe or dulce de leche.
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