Puff pastry filled with rich chocolate cream and yet its vegan!


  • 300 gr granulated sugar
  • 1 lt almond milk
  • 250 gr fine semolina
  • 1 teaspoon vanilla extract
  • 2 teaspoons raw cocoa powder 
  • 30 gr margarine
  • 2 tablespoons baking powder
  • 1 sheet puff pastry
  • ½ teaspoon ground cinnamon
To serve
  • icing sugar
  • ground cinnamon


  • In a pot, add the sugar and almond milk. Place over low heat and whisk until the mixture comes to a boil.
  • Then add the semolina, vanilla extract and cocoa powder. Whisk until the custard thickens.
  • When ready, remove from heat and add the margarine and baking powder. Whisk to incorporate and set custard aside to cool.
  • Preheat oven to 180°C Fan.
  • Spread the puff pastry sheets on a working surface and gently roll out to straighten.
  • Place a non stick paper on a pan and spread the sheet of puff pastry on the bottom. Gently press down with your hands to spread it evenly.
  • Spread the custard over it evenly. Sprinkle with coconut and cinnamon.
  • Roll the puff pastry to form a nice roll.
  • Bake for 30-40 minutes.
  • When ready, remove from oven and allow pie to cool.
To serve
  • Place custard pie on a wooden board and cut into equal sized pieces.
  • Dust with icing sugar and cinnamon.

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