” Mille Feuille ” also known as a “Napoleon” a classic Neopolitan pastry dessert of ancient origin filled with a rich and thick vanilla custard or “ crème pâtissière “ – pretty much a dessert sandwich!
Why is Napoleon called Napoleon ?
How To Make Vegan Dairy Free Custard Cream Filling :
note: If you don’t have tapioca on hand you can replace it with arrowroot or cornflour/cornstarch.
FAQ: Is Puff Pastry Vegan ?
Can You Make Custard with Almond Milk ?
You’ll Love this Vegan Custard Pastry! It’s:
Vegan Custard Puff Pastry Napoleon
Easy vegan custard puff pastry Napoleon made with rich coconut and cashew milk, vanilla extract and thickened up with tapioca. Dairy-free and naturally sweetened with maple syrup.
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)
- 4 tbsp tapioca (arrowroot or cornstarch)
- 1/4 tsp turmeric (optional for color)
- 1 sheet vegan puff pastry (9x9)
- 2 tbsp powdered sugar for dusting (OPTIONAL)
Instructions
Defrost the puff pastry according to the instructions on the box, usually 30-40 minutes at room temperature.
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 and tapioca. 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. (If you wish to give your custard a more yellowish tone make sure to whisk in the turmeric as well. It won’t affect the flavor just the color).
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!
Vegan Desserts:
Coconut Snowballs
Italian Wedding Cookies
Chocolate Avocado Pudding
I made this for the first time today and it is amazing!! My entire family loves it!
This looks elegant! Any ideas on how this can be made Gluten Free? Many thanks!
Hi Gayle, i would search for a gluten-free puff pastry out there or trying making your own. Let me know if you experiment with that idea!
This is truly amazing and I can’t express my enthusiasm at the fact that I made Custard Puff Pastry that is vegan and no one believed me it was vegan. My favorite dessert of all times, thank you for making it so easy and effortless for us.
Hi! Can you tell me which brand of coconut milk and which brand of tapicoa did you use? I’m so excited to make this for my husband!!
Hi Savi, I use the canned organic coconut milk from Trader Joe’s, if you look at the ingredient list it should just say “coconut milk” nothing else. The tapioca is Anthony’s organic that I order in a two pound bag from amazon. Report back when you make this 🙂
Absolutely amazing!! My local grocery store didn’t have cashew milk so I used more canned coconut milk instead. I also used both sheets of pastry dough that came in the package and made two sections of cake with 3 layers of pastry and two layers of custard/cream each. My Russian husband said it tastes just like Napoleon cake he used to eat back home!! Yay! I will definitely be making this again!