• 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