Last week I was in a grocery store with an extensive (and non-vegan) bakery area, and I noticed that there were a lot of fruit and puff pastry offerings and I thought that I might like to try my hand at making something similar.
The pastries that I saw were similar to a French Mille feuilles but without the icing on top.
Puff pastry made without dairy butter, either purchased or home-made
Strawberries, raspberries or any fruit of your choice
Full fat coconut milk or ready made coconut whipped cream
Superfine sugar (if you make your own whipped cream)
Preheat your oven to 425F
- Thaw your puff pastry in the refrigerator for about eight hours or overnight.
- Roll out the puff pastry to about a quarter inch thick.
- Use a cookie cutter or pizza cutter to cut equal size pieces of puff pastry. You can use any shape that you like, but keep in mind that the pastry will shrink a little while cooking.
- Place the pieces of puff pastry on a piece of parchment paper on a cookie sheet.
- Brush the tops of the pieces that will become the tops of your puff pastry stacks with non-dairy milk and sprinkle with cinnamon.
- Bake in the oven for ten minutes.
- At the ten minute mark, put a piece of parchment paper over the top of the puff pastry pieces and an empty cookie sheet on top of that, to weigh the pieces down.
- Remove the cookies sheets from the oven and let the puff pastry cool completely.
- Make some whipped cream using the solid part of the full fat coconut cream, or use a ready-made coconut milk whipped cream.
- Make a stack by placing one piece of puff pastry down, put whipped cream on it then add a few pieces of fruit, then place the next piece of puff pastry on top of that, and add whipped cream and more fruit, then place the cinnamon-sprinkled piece of puff pastry on top and add a last bit of whipped cream and a piece of fruit.
These pastries look beautiful and they taste great.