Fasting (Vegan) Millefeuille



  • Place a sheet of parchment paper on a baking tray and sprinkle with powdered sugar. Place the puff pastry and dust again with powdered sugar.
  • Cover with parchment paper and a baking tray and bake in a preheated oven at 190o for about 20 minutes.
  • Add the sugar and the 650 ml OLYMPOS CARPOS Sugar-Free Almond Drink in a pot until they boil.
  • Meanwhile, in a bowl add 350 ml OLYMPOS CARPOS Sugar-Free Almond Drink, the cornstarch, the vanillins, and mix.
  • Once the mixture in the pot starts to boil, add the cornstarch mixture, and stir until it thickens.
  • Cut the puff pastry in half, place one sheet in a springform pan, spread the cream over, and cover with the second sheet.
  • Refrigerate for at least 3 hours.
  • Sprinkle with powdered sugar and cut into pieces.