Dairy-Free Napoleon Pastry (Mille-feuille)
Indulge in the elegance of a *Dairy-Free Napoleon Pastry (Mille-feuille)*—a light, flaky dessert layered with rich, velvety coconut-almond pastry cream, all crowned with a dusting of icing sugar. Perfect for those seeking a dairy-free twist on the classic French delicacy, this recipe combines golden, crisp puff pastry sheets with a creamy filling made from full-fat coconut milk and almond milk, delicately sweetened with granulated sugar and a hint of vanilla. Whether served as an impressive centerpiece for a special occasion or a decadent treat for yourself, this mille-feuille delivers luxurious texture and flavor without the dairy. Easy to follow yet spectacular in presentation, it's a must-try for fans of dairy-free baking or French-inspired desserts.
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Ingredients
- 3 sheets Dairy-free puff pastry sheets
- 400 ml Coconut milk (full-fat, canned)
- 200 ml Almond milk
- 60 g Cornstarch
- 100 g Granulated sugar
- 1 tsp Vanilla extract
- 1 pinch Salt
- 50 g Icing sugar
Directions
Step 1
Preheat your oven to 200°C (392°F).
Step 2
On a floured surface, roll out the puff pastry sheets to about 3 mm thickness. Prick the sheets all over with a fork to prevent them from puffing excessively.
Step 3
Place the puff pastry sheets on baking trays lined with parchment paper. Cover them with another layer of parchment paper and place another baking tray on top to keep them flat as they bake.
Step 4
Bake in the preheated oven for 15-20 minutes, or until golden brown and crisp. Remove from the oven and allow to cool completely.
Step 5
In a medium saucepan, combine the coconut milk, almond milk, and granulated sugar. Whisk together and place over medium heat, stirring frequently.
Step 6
In a small bowl, combine the cornstarch with a few tablespoons of water to create a slurry.
Step 7
Once the milk mixture begins to simmer, slowly whisk in the cornstarch slurry, stirring constantly until the mixture thickens to a custard-like consistency. This should take about 5-7 minutes.
Step 8
Remove from heat and stir in the vanilla extract and a pinch of salt. Transfer to a bowl, cover with plastic wrap directly on the surface to prevent skin from forming, and let it cool to room temperature.
Step 9
Once the pastry and cream have cooled, start assembling. Place one sheet of baked puff pastry on a serving platter.
Step 10
Spread half of the pastry cream evenly over the first layer of puff pastry. Repeat with a second layer of pastry and the remaining cream. Top with the final pastry layer.
Step 11
Dust the top layer with icing sugar just before serving.
Step 12
Slice the assembled Napoleon into rectangles carefully using a serrated knife. Serve immediately or store in the refrigerator for a few hours to soften slightly, allowing easier cutting.
Nutrition Facts
| Serving size | (976.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2438.0 |
| Total Fat 136.7g | 0% |
| Saturated Fat 101.0g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 0mg | 0% |
| Sodium 772.8mg | 0% |
| Total Carbohydrate 303.0g | 0% |
| Dietary Fiber 12.7g | 0% |
| Total Sugars 180.3g | |
| Protein 18.1g | 0% |
| Vitamin D 66.0IU | 0% |
| Calcium 413.6mg | 0% |
| Iron 15.9mg | 0% |
| Potassium 1221.7mg | 0% |
Source of Calories