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Vegan Raspberry Napoleon

A celebration of contrasts with crisp layers of vegan puff pastry, creamy dairy-free cream, and fresh raspberries, perfect for afternoon tea or a special dinner.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: French, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Puff Pastry
  • 2 sheets sheets of puff pastry (vegan friendly) Use refrigerated or thawed if frozen.
Cream Filling
  • 280 ml dairy-free whipping cream Chill thoroughly before whipping.
Assembly
  • 1 jar raspberry jam Choose jam with seeds for texture.
  • 2 punnets Fresh raspberries Approximately 2 large punnets.
  • 30 g icing sugar For dusting before serving.

Method
 

Preparation
  1. Pre-heat the oven to 180 degrees C fan and line a large baking tray with greaseproof paper.
  2. Unroll the puff pastry sheets and roll out any creases.
  3. Transfer the pastry sheet to the lined baking tray, cover with more greaseproof paper, and place another baking tray on top.
  4. Place a heatproof dish on top to prevent the pastry from puffing up. Bake for 15-20 minutes or until golden brown.
  5. Once baked, allow to cool completely and cut the pastry into small rectangles.
Whipping Cream and Assembly
  1. In a stand mixer, whip the dairy-free cream until thick and creamy, and transfer to a piping bag.
  2. Assemble the mille-feuille by laying a pastry rectangle on a plate, spreading with raspberry jam, piping cream on top, and adding a fresh raspberry. Repeat layers.
  3. Top with a final layer of pastry and dust with icing sugar. Serve and enjoy.

Notes

Best enjoyed the day of making. Store without final powdered sugar dusting in an airtight container in the fridge for up to 12 hours.