Vegan Napoleon Dessert Recipe
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Easy vegan Napoleon dessert or custard puff pastry made with rich coconut and cashew milk, vanilla extract and thickened with cornstarch or tapioca. Dairy-free and naturally sweetened with maple syrup.
Vegan Napoleon Dessert
I meant to post this dairy-free custard dessert last Christmas but it clearly didn’t make it to the blog on time, so now you have it ready for Valentine’s and Easter with plenty of Tim etc do a practice run ahead. Let’s do this!
“Mille Feuille” also known as a “Napoleon” a classic Neapolitan pastry dessert of ancient origins filled with a rich and thick vanilla custard or “ crème pâtissière “– pretty much a dessert sandwich!
Why is it called a Napoleon?
The dessert’s original name was a “napolitain or millefoglie” meaning a “thousand leaves” referring to the many flaky layers surrounding the custard. So a sweet treat in the style of Naples not France, yup that’s Napoli from Italy!
It is thanks to the French pastry chef Creme who made the dessert popular that France is taking credit for the Napoleons. Wowza for culinary history, right?!
How to Make Dairy Free Custard Cream Filling
- It’s as simple as whisking together some plant milk with cornstarch or tapioca and simmering until thick. Sweeten with maple syrup and infuse with some good vanilla extract for the best, most decadent plant-based custard.
- You can let it cool and enjoy it as a pudding topped with your favorite fruit or preserves, use it in a trifle, to fill a tart, a pie, a cake or to make some lovely Italian pastry desserts like yours truly.
Is Puff Pastry Vegan?
Believe it or not there is vegan puff pastry in the freezer section of your grocery store. Just make sure to check the ingredient list on the back of the box unless it is labeled as plant based or features the V symbol on the package already.
Can You Make Custard with Almond Milk?
Sure, you can replace all the plant milk in the recipe with almond, just know that the result won’t be quite as lusciously rich as it is with the higher fat content from coconut or cashew milk.
You’ll Love this Napoleon Dessert! It’s:
Italian
Super Easy to Make
Luscious
Flaky
Crisp & Creamy
Egg & Dairy Free
Sweet & Salty
Kind to the animals!
Fan Favorite Desserts
Vegan Napoleon Dessert
Easy vegan custard puff pastry Napoleon made with rich coconut and cashew milk, vanilla extract and thickened up with tapioca and cornstarch. Dairy-free and naturally sweetened with maple syrup.
Print Recipe
Ingredients
- 1 cup cashew milk
- 1 cup coconut milk (full fat)
- 1/2 cup maple syrup
- 3 tsp vanilla extract (or the seeds from 1 vanilla bean)
- 2 Tbsp cornstarch
- 2 Tbsp tapioca starch
- 1/8 - 1/4 tsp turmeric (optional for color)
- 1 sheet vegan puff pastry (9x9)
- 2 tbsp powdered sugar for dusting
Instructions
- Defrost the puff pastry according to the instructions on the box, usually 30-40 minutes at room temperature.1 sheet vegan puff pastry (9x9)
- Preheat your oven to 400”F.
- Roll out the pastry sheet on a parchment lined cookie sheet, pierce with a fork and cut it in half lengthwise.
- Bake in the preheated oven for 15-20 minutes until golden brown. Remove from the oven and allow it to cool.
Make the Custard
- In a medium sauce pan over medium flame whisk together the cashew and coconut milk, maple syrup, tapioca and cornstarch (you can use all tapioca or all cornstarch, I prefer to mix the two for a creamier texture that also sets really well, however either one works). Bring to a simmer and continue whisking for a good 5 to 10 minutes on medium-low flame until the custard has thickened. Whisk in the vanilla extract or seeds and allow to cool off, it will continue to thicken as it cools. (If you wish to give your custard a more yellowish tone make sure to whisk in the turmeric as well. Start with 1/8 tsp and up to 1/4 tsp so you don't overdo it. It won’t affect the flavor just the color).1 cup cashew milk, 1 cup coconut milk, 1/2 cup maple syrup, 3 tsp vanilla extract, 2 Tbsp cornstarch, 2 Tbsp tapioca starch, 1/8 - 1/4 tsp turmeric
Assemble the Napoleons
- Carefully separate the top and bottom part of the puff pastry, it should easily come apart. Place the bottom parts in a small baking dish lined with parchment paper.
- Spread the vanilla custard on top and cover with the top layer of puff pastry.
- Refrigerate for 3-4 hours until set. Use a serrated knife and cut into 10 rectangles or 8 squares to your liking. Dust with powder sugar and serve!2 tbsp powdered sugar for dusting
Notes
- COLOR - If using turmeric make sure to start with a tiny pinch 1/8 teaspoon and work your way up to 1/4 teaspoon. The more turmeric the more golden yellow your custard will become.
- TEXTURE - Some people don't like the texture of tapioca, if you are those people please use all cornstarch instead. I find that mixing the two will yield a nice creaminess without it being gelatinous and also sets really well. Experiment here to find your favorite texture as food textures can be very personal.
- Coffee - for a coffee flavored custard simply whisk 2 Tbsp of instant coffee with all the milks at the start.
- NOTE WORTHY: to quickly chill your custard transfer it to a heat proof container and cover with plastic wrap to prevent a skin from forming. Refrigerate until set while you bake the pastry.
Nutrition
Calories: 316kcal | Carbohydrates: 36g | Protein: 2g | Fat: 17g | Saturated Fat: 8g | Sodium: 102mg | Potassium: 126mg | Sugar: 14g | Vitamin C: 0.2mg | Calcium: 30mg | Iron: 1.8mg
Servings: 8 people
Calories: 316kcal
Can I use soy milk in place of cashew milk?
You sure can!
Going to try this soon if I can find the puff pastry. I’m a little suspicious about the custard as I’ve tried many different recipes and almost every single one has come out gelatinous to the point of being inedible! Excited to try though.
Hi
Did what recipe said but it took forever to rhicken and it was very gelatin. Nothing like your pic. Plus. It’s tan without Turmeric. The vanilla darkened it up. Had to add Nutella to top part of Pastry to fill up as the Puff Pastry was not fully inside after pulling apart. It’s probably me as I have never used Puff Pastry and my vegan puddings never seem to wet to thicken without a Ling time cooking. Perhaps you can recommend something.im new to vegan baking. Thank you so mycoplasma
Hi
I just wanted to add to my last comment. My custard came out nothing like yours. Doesn’t look anything like your pic. Mine is so thin and gel. Yours looks like you added whipped cream or use vanilla box pudding. I’m going to start using box pudding. I haven’t been able to get any pudding to pudding consistency. Thank you for your other recipes. Food no problem but baking not so much.
Carol, I followed exactly the recipe I posted, you need to add just a tiny pinch of turmeric if you want a golden hue. You also need to allow the custard to cool and set in the fridge after boiling. If you don’t like the consistency of tapioca I suggested in the recipe to use cornstarch. Using vanilla bean instead of extract will also yield a lighter color custard. You can do this!
As for the taste this recipe is spot on. Not overly sweet and the crunch of the puff pastry is lovely. I had the same trouble some of the other bakers had as my custard was gelatinous. When I put it in the puff pastry it just oozed out and it was difficult to eat without a spoon. If I had cooked the puff pastry in mini muffin tins and used the custard it would have been prettier and easier to eat. I will definitely make the custard again because it is tasty. Thank you for the recipe!
My filling was somewhat gelatinous after chilling, so i put it in my blender and it returned to its creamy state!