Celebrate summer with these 5 ingredient Vegan Raspberry Mille-Feuille pastries – Flakey puff pastry is fulled with fresh raspberries, raspberry jam, whipped cream, and topped with a dusting of icing sugar. These delicious little pastries would be perfect for summer, Mothers Day or any celebration in need of a fresh and fruity dessert. No-egg, No-Dairy and ready in under an hour!
Vegan Raspberry Mille-Feuille
A vegan raspberry mille-feuille is a fresh and fruity twist on the classic French dessert, with layers of buttery and delicate puff pastry that sandwich bulbs of dairy-free whipping cream and vibrant, tangy raspberries. Each bite offers a crispiness from the pastry contrasting with the smooth, creamy filling and the burst of fresh raspberries. This elegant desserts does not only look absolutely gorgeous, but is surprisingly easy to make. With minimal ingredients, you’ll have a show-stopper of a dessert ready and made in under an hour!
Looking for more puff pastry desserts? Check out my Vegan Biscoff Puff Pastry Swirls, Vegan PistachioCream Pastry Croissants, Vegan Oreo Puff Pastry Swirls, Vegan Lemon and Cream Pastries and Vegan Strawberries and Cream Puffs.
What is a Mille-Feuille?
A mille-feuille, also known as a “Napoleon,” is a classic French pastry which consists of three layers of puff pastry, with to layers of a cream filling, typically a pastry cream or whipped cream. The top layer is typically dusted with icing / powdered sugar, glazed with icing, or decorated with a feathered design made from chocolate or fondant. The name “mille-feuille” translates to “a thousand leaves,” referring to the delicate, flakey layers of pastry that create a light and airy texture, making it a beloved dessert in French patisserie.
Why you’ll love this recipe:
- Vegan friendly – This recipe doesn’t contain any animal derived ingredients.
- Gluten-free – This recipe can be made entirely gluten-free by using a gluten-free / wheat-free puff pastry. My go-to gluten-free puff pastry is the JusRol brand!
- Fresh raspberry flavour – The tartness of the raspberries adds a refreshing burst of flavour that perfectly complements the creamy layers.
- Seasonal: Take advantage of fresh, in-season raspberries for the best flavour and a touch of natural sweetness.
- Super flakey – The puff pastry adds a buttery, flakiness to the dessert which pairs beautifully with the cream and juicy berries.
- Simple to make: Despite its elegant appearance, this recipe is very straightforward and easy, making it easy for home bakers of all levels!
- Versatile: Customize the cream filling with your favourite plant-based alternatives, whether it’s coconut cream, an oat whipping cream or flavoured chocolate cream.
Ingredients you’ll need:
- Puff pastry: My favourite puff pastry is Jus-Rol. Although you can get supermarket brands that are also vegan friendly and gluten free. Jus-Rol pastry bakes to perfection. It leaves you with a crisp, flakey and ultra tender pastry, which is simply delicious along-side the berries and cream.
- Fresh raspberries: Thankfully it’s raspberry season. That means that there is more of selection of raspberries and they are more reasonable to buy as well. For this recipe, you’ll want to simply wash and dry the berries. Place them on some kitchen paper to remove any excess moisture. Too much moisture will make the pastry soggy, and could melt the cream and soften the pastry.
- Raspberry jam: Spread raspberry jam over the pastry before piping on the cream. It is a step you don’t want to miss. It adds so much flavour to the overall dessert.
- Whipped cream: You’ll want a whipped cream which is thick and will hold it’s shape for this dessert. My two favourite vegan whipped creams are ‘The Coconut Collaborative Double Cream’, and Natures Charm Coconut Whipping Cream. They both whip up and taste glorious inside these little sweet, summery pastries.
- Decorations: Finish off the pastries with a dusting of icing sugar. It add’s extra sweetness and makes the dessert look gorgeous!
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all
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Vegan Raspberry Mille Feuille
- Total Time: 40 minutes
- Yield: 8 1x
- Diet: Vegan
Description
How to make 5 ingredient Vegan Raspberry Mille-Feuille- Flakey puff pastry with layers of whipped cream, raspberry jam and fresh raspberries.
Ingredients
- 2 sheets of puff pastry (vegan friendly, I use JusRol)
- 280ml of dairy-free whipping cream (I use The Coconut Collaborative Double Cream)
- 1 jar of raspberry jam
- Fresh raspberries (approximately 2 large punnets)
- 30g of icing sugar (for dusting)
Instructions
- Pre-heat oven to 180°C fan and line a large baking tray with grease proof paper.
- Unroll the pastry sheet and use a rolling pin to roll out any creases. Transfer the pastry sheet to the lined baking tray, cover with more grease proof paper and place another baking tray on top (so it fits snug).
- Place a heat proof dish on top, the weight will prevent the pastry from puffing up when baking. Place in the middle of the oven and bake for 15-20 minutes or until golden brown in colour. The weights and the top layer of grease proof paper can be removed for the last 5 minutes or so of baking to help crisp up the pastry. Once baked, carefully transfer to a cooling rack and allow to cool completely. Bake one sheet at a time.
- When the pastry is cold, use a serrated knife to cut the pastry into small rectangles (see video for reference). The amount of mille-feuille pastries depends on how small or large you decide to make your desserts. Each mille-feuille requires 3 pastry rectangles.
- In a stand mixer with balloon whisk attachment, whip up the dairy-free cream until thick and creamy, transfer into a piping bag fitted with a medium/large round tip nozzle. You can also whip up the cream using an electric hand whisk.
- Assemble the mille-feuille – Lay a pastry rectangle on a plate, spread over some raspberry jam in a even layer. Pipe a dollop / bulb of cream on top of the pastry, followed by a whole fresh raspberry and repeat to create the decorative design. (watch the video for reference).
- Once the base layer is covered with cream and raspberries, repeat for the second layer of pastry.
- Top the desserts with a final layer of pastry, topped with a dusting of icing sugar.
- You could even serve them with a icing drizzle (icing sugar and water mixed together to create a paste), or with some fresh raspberries on top.
- Serve and enjoy.
Notes
To store: Best enjoyed day of making. Store in an air right / sealed container and best enjoyed within 2 days of making (or the pastry will loose its flakiness!).
Best assembled day of making or the jam and fresh raspberries can soften the pastry.
- Prep Time: 5 minutes
- Cook Time: 15-20 minuts
- Category: Pastry
- Method: Baking
- Cuisine: French
