Paleo Napoleon Pastry (Mille-feuille)

Indulge in the decadence of this Paleo Napoleon Pastry (Mille-feuille), a grain-free and dairy-free twist on the classic French dessert. Crafted from a blend of almond and arrowroot flours, the delicately light pastry layers are crisped to perfection and paired with a luscious coconut cream filling enhanced with hints of vanilla and honey. This elegant dessert is naturally sweetened with maple syrup and topped with vibrant fresh berries, making it a guilt-free treat that’s as stunning as it is delicious. Perfectly paleo, gluten-free, and refined sugar-free, it’s an impressive make-ahead option for special occasions or dinner parties. Serve it chilled to experience the ideal balance of creamy, crisp, and fruity perfection!

Nutriscore Rating: 56/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 cups Almond flour
• 1 cup Arrowroot flour
• 0.5 cup Coconut oil, solid
• 2 tablespoons Maple syrup
• 1 tablespoon Grass-fed gelatin
• 0.25 cup Water
• 1 cup Coconut cream
• 1 teaspoon Vanilla extract
• 2 tablespoons Honey
• 1 cup Berries (for topping)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, combine the almond flour and arrowroot flour. Add in the solid coconut oil and maple syrup, then mix until a dough forms.

Step 3

Divide the dough into 3 equal parts. Roll out each part between two sheets of parchment paper to about 1/4 inch thickness.

Step 4

Place the rolled dough onto the prepared baking sheet. Bake in the preheated oven for 10-15 minutes or until the edges are lightly golden. Let them cool completely.

Step 5

For the filling, dissolve the gelatin in the water by sprinkling it over the surface in a small bowl and let it bloom for about 5 minutes.

Step 6

In a saucepan over low heat, warm the coconut cream and add in the bloomed gelatin. Stir until fully dissolved, then remove from heat.

Step 7

Stir in the vanilla extract and honey until well combined. Allow the mixture to cool and thicken slightly in the fridge, around 20 minutes.

Step 8

Once the pastry layers are cooled, spread 1/3 of the cooled coconut cream mixture over one of the pastry sheets. Lay the second sheet on top and spread another 1/3 coconut cream over it. Place the final sheet on top and frost with the remaining cream.

Step 9

Refrigerate the assembled Napoleon pastry for at least an hour before serving to let it set properly.

Step 10

Before serving, top with fresh berries for garnish. Slice and serve chilled.

Nutrition Facts

Serving size	(1183.3g)

Amount per serving	% Daily Value*
Calories	4287.1

Total Fat 255.6g	0%
Saturated Fat 142.3g	0%
Polyunsaturated Fat 0.4g
Cholesterol 0mg	0%
Sodium 114.8mg	0%
Total Carbohydrate 477.9g	0%
Dietary Fiber 39.0g	0%
Total Sugars 213.2g
Protein 55.6g	0%

Vitamin D 0IU	0%
Calcium 574.5mg	0%
Iron 9.6mg	0%
Potassium 679.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.9%

Protein: 5.0%

Carbs: 43.1%