Vegan Strawberry Mille-Feuille
Light, flaky layers. Silky vanilla cream. Fresh strawberries.
This is the dessert that looks like it came straight out of a Parisian patisserie window.
Traditional mille-feuille (meaning “a thousand layers”) is made with butter-heavy puff pastry and pastry cream. But we’re making a fully vegan version that’s just as crisp, creamy, and elegant — no dairy, no eggs, no compromise.
It’s impressive. It’s dramatic. And yes, you can absolutely make it at home.
Let’s build some layers.
Why This Recipe Works
• Store-bought vegan puff pastry keeps things simple
• Dairy-free pastry cream that’s thick, silky, and pipeable
• Fresh strawberries add brightness and balance
• Assembles beautifully but requires zero advanced pastry skills
The key to mille-feuille is texture contrast: crisp pastry + smooth cream + juicy fruit.
Ingredients
For the Pastry Layers:
- 1 package vegan puff pastry (2 sheets), thawed
- 2 tablespoons plant milk (for brushing)
- 2 tablespoons granulated sugar (for sprinkling)
For the Vegan Vanilla Pastry Cream:
- 2 cups unsweetened plant milk
- ½ cup granulated sugar
- ¼ cup cornstarch
- 2 tablespoons vegan butter
- 1 tablespoon vanilla extract
- Pinch of salt
For Assembly:
- 2 cups fresh strawberries, sliced
- Powdered sugar (for dusting)
Step-by-Step Instructions
1. Bake the Puff Pastry
Preheat oven to 400°F (200°C).
Place puff pastry sheets on parchment-lined baking trays.
Lightly brush with plant milk and sprinkle with sugar.
To prevent excessive puffing (we want flat, crisp layers), place another sheet of parchment on top and set a second baking tray on top as weight.
Bake for 18–22 minutes until deeply golden and crisp.
Cool completely.
Once cooled, trim edges neatly and cut each sheet into equal rectangles (typically 3 per sheet).
You should have 6 crisp layers total.
2. Make the Vegan Pastry Cream
In a saucepan, whisk plant milk, sugar, cornstarch, and salt.
Cook over medium heat, whisking constantly, until thick and smooth (about 5–7 minutes).
Remove from heat and stir in vegan butter and vanilla.
Transfer to a bowl, press plastic wrap directly onto the surface, and chill for at least 1 hour.
Once chilled, whisk until smooth again. It should be thick and pipeable.
3. Assemble the Mille-Feuille
Layer 1:
Place one pastry rectangle down. Pipe or spread a thick layer of pastry cream.
Add a layer of sliced strawberries.
Layer 2:
Add another pastry sheet. Repeat cream and strawberries.
Layer 3:
Top with the final pastry layer.
Dust generously with powdered sugar.
For extra elegance, you can drizzle melted dark chocolate on top and create a feathered pattern using a toothpick.
Important Tips
• Keep everything cold during assembly
• Assemble shortly before serving to keep pastry crisp
• Use ripe but firm strawberries
• Chill assembled dessert 20–30 minutes before slicing for clean cuts
• Use a serrated knife and gentle sawing motion
Optional Variations
• Add a thin layer of strawberry jam under the cream
• Swap strawberries for raspberries or mango
• Flavor pastry cream with almond extract or orange zest
• Add a layer of dairy-free whipped cream for extra lightness
FAQ
Is puff pastry vegan?
Some brands are! Always check ingredients for butter. Many store brands use vegetable shortening.
Can I make it ahead?
You can prepare components a day ahead, but assemble the day of serving.
Why is my pastry soft?
It absorbed moisture. Mille-feuille is best eaten within a few hours of assembly.
Can I make mini versions?
Absolutely. Cut smaller rectangles for individual servings.
Can I freeze it?
Not recommended. The texture won’t survive.
Final Thoughts
Vegan Strawberry Mille-Feuille is crisp, creamy, fruity, and wildly impressive.
It looks like something from a high-end pastry case, but it’s surprisingly approachable when broken down into layers.
Literally.
When you slice into it and see those defined layers of golden pastry, silky cream, and bright strawberries? That’s a baking victory moment.
Elegant. Flaky. Worth every layer.
