You will end up with more custard cream that you actually need but I’ve done that on purpose so you can put more on top when serving.
1 sheet of vegan puffy pastry (I use Jus-Roll)
1 ½ cup vegan custard cream (I use Alpro)
12 strawberries sliced
1 lime juice
5 tbsp sugar
½ tsp vegan spread melted
1 – Defrost the pastry over night in the fridge or if you leave outside de fridge it normally takes an hour or two to defrost.
2 – In a bowl mix the custard cream, lime juice and 3 tbsp sugar. If you think is to sour add a bit more of sugar.
3 – Cut the puffy pastry in six even small rolls
4 – Open the pastry and lightly divide it in three without actually cutting it
5 – On the first part spread the custard cream mixture and put the strawberries slices on top, fold the pastry and repeat the process.
6 – Fold the last part and brush the mille-feuille with the melted spread and sand generously with sugar
7 – Bake it at 180c for 25 minutes