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 or cornstarch. 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. 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).
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!
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 your custard will be.
Some people don't like the texture of tapioca, if you are those people please use cornstarch instead.