Vegan Custard Puff Pastry Napoleon Recipe

Easy vegan Custard Puff Pastry Napoleon made with coconut and cashew milk, vanilla, tapioca and naturally sweetened with maple syrup

1 cup cashew milk
1 cup coconut milk (full fat)
1/2 cup maple syrup
3 tsp vanilla extract (or the seeds from 1 vanilla bean)
4 tbsp tapioca (arrowroot or cornstarch)
1/4 tsp turmeric (optional for color)
1 sheet vegan puff pastry (9x9)
2 tbsp powdered sugar for dusting (OPTIONAL)

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.

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