Delicious and beautiful vegan Puff Pastry with Strawberries and Custard. This version of french Napoleon, also known as mille-feuille is super easy and quick to make. Soft creamy vanilla pudding, a flakey puff pastry, and sweet powdered sugar come together for the perfect treat. Strawberries round up this delicate dessert.
💡 The recipe in a nutshell
- Vegan (eggless and dairy free)
- Easy and quick to make
- Only 6 ingredients!
- French style baking made plant-based
- Delicious, beautiful, and delicate
- Perfect vegan treat for coffee and tea time!
🇫🇷 History and origin
Mille-feuille is also known as 'napoleon'. However, if the French military leader is actually the name giver to these little pastries is unknown. Its older names translate into “thousand leaves”. Which comes from the many flaky layers of pastry surrounding its custard cream.
There are several theories on where it actually comes from. One theory says it has its roots in Italy. According to that theory, the desserts' original name was a napolitain, or in English, a neapolitan. It is a sweet treat in the style of Naples. Neapolitan food is famous today for another great invention: the pizza. But its claim to the delicate pastry is less well-known. The great French chef and pastry artist Careme was the first to popularize the dessert in the early 1800s. Back then he described it as being “of ancient origin.” (source)
Another theory is that the pastry was invented by a Danish chef. According to this, it was first served on the occasion of a state visit by the French emperor.
No matter its true origin, napoleon as we know it today is to die for! A flaky pastry layered with custard and icing, or powdered sugar and sometimes fresh fruit. Yum!
For this recipe, you will only need 6 simple ingredients.
- A ready-to-bake puff pastry sheet
- cook & serve vanilla pudding powder
- plant milk of your choice
- fresh strawberries
- vegan whipped cream (optional)
- powdered sugar for dusting
👩🏽🍳 What puff pastry to use?
Store-bought puff pastry sheets save you lots of time and are usually plant-based. Always check the ingredient list before buying new products. I like to use Pepperidge Farm Puff Pastry Sheets. However, if preferred you can make your own puff pastry dough from scratch and use that as well.
Traditionally Napoleon is topped with an icing glaze. Another popular topping is white and dark chocolate glaze. Feel free to top your puff pastry however you like after baking. A great variation idea is to fill your baked puff pastry with chocolate pudding or chocolate whipped cream.
They are best eaten on the day of baking. However, store baked puff pastry without filling and toppings in an air-tight container at room temperature for up to 2 days.
Puff Pastry with Strawberries - Vegan Napoleon
- 1 ready-to-bake puff pastry sheet (store bought or homemade)
- 3 tablespoon cook & serve vanilla pudding powder eg: jell-o
- 1 cup plant milk eg: almond, soy, oat
- 100 g fresh strawberries (3.5 oz)
- powdered sugar for topping
- vegan whipped cream optional
- In a saucepan add pudding powder and a couple of tablespoons of plant milk and whisk together. Then add the rest of the milk and whisk together again. Cook pudding powder according to package directions. (Usually, you just have to bring it to a boil and simmer for a couple of minutes.) Once cooked set aside to cool.
- While pudding is cooling down, preheat your oven and prepare puff pastry. Cut puff pastry sheet into 9 pieces and bake according to package instructions. (Usually at 400°F / 205°C for 15 minutes.) Once baked let them cool down. Cut each puff pastry into halves and fill with custard and strawberry slices (and optional with vegan whipped cream). Sprinkle with powdered sugar and top with a strawberry half. Serve and enjoy
PS: Don't forget to rate this recipe and leave a comment on your experience - this helps improve my recipes and serves you with the best instructions, tips, and substitution ideas. Plus, I love hearing about your takes on my recipes! Tag me on Instagram @thesimplesprinkle to show me your pictures.
Leave a Reply