INGREDIENTS

• Puff Pastry
• • 1 box of vegan puff pastry thawed for 30 minutes (Only 1 sheet of pastry needed, cut into 12 rectangles)
• • Powdered sugar
• • Parchment paper
• Matcha Coconut Whip
• • 1 can of full fat organic coconut milk chilled
• • 1 Tbsp organic granulated sugar
• • 1 tsp Aiya Matcha Culinary Grade Matcha Powder
• • Pipping Bag fitted with round tip
• Sakura Coconut Whip
• • 1 can of full fat organic coconut milk chilled
• • 1 Tbsp organic granulated sugar
• • 1 tsp Sakura Cherry Blossom powder
• • Pipping Bag fitted with round tip
• Matcha Lemon Curd
• • 3 egg yolks
• • 3 Tbsp granulated sugar
• • 1 tsp Aiya Matcha Culinary Grade Matcha Powder
• • ¼ cup fresh squeezed lemon juice
• • Zest from 1 lemon
• • 1 Tbsp vegan butter
• Garnish
• • Aiya Matcha Culinary Grade Matcha Powder
• • Fresh cherry blossom flowers

DIRECTIONS

• Puff Pastry
• 1. Preheat oven to 400 degrees.
• 2. Unfold the pastry (while still cold) and gently roll it out on parchment until it's a flat and even rectangle.
• 3. Cut the pastry into 3 equal parts each direction to create 12 even rectangles (3” long, 2” wide).
• 4. Transfer cut pieces of pastry to a parchment lined baking sheet, leaving space in-between each.
• 5. Puncture the pastry with a fork and dust with powdered sugar.
• 6. Place another piece of parchment on top of the pastry, then top with a second sheet pan. This will keep the pastry from rising too much while baking.
• 7. Bake at 400 degrees for 20 minutes or until golden.
• 8. Once golden, remove from oven and cool.
• Matcha Lemon Curd
• 1. Whisk Matcha powder and lemon juice together until matcha powder dissolves.
• 2. Then whisk egg yolks and granulated sugar together in a saucepan over medium low.
• 3. Stir in the lemon zest and Matcha/lemon juice mixture.
• 4. Whisk continuously on medium until thickened.
• 5. Whisk in vegan butter.
• 6. Transfer to a glass bowl to cool.
• 7. Once cool transfer the matcha lemon curd to a tipless piping bag.
• Matcha Coconut Whip
• 1. Simply chill a can of full fat coconut milk in the fridge overnight or for 2 hours at least.
• 2. Open the can and remove the solid portion of the chilled coconut cream, placing into the bowl of a stand mixer and leaving the excess coconut water in the can.
• 3. Pour in sugar and Matcha powder.
• 4. Whisk on medium high until a thickened whip consistency.
• 5. Transfer coconut whip to the piping bag fitted with the round tip then place in the fridge until fridge until ready to assemble the mille feuille/Napoleon.
• Sakura Coconut Whip
• 1. Chill an additional can of full fat coconut milk in the fridge overnight or for 2 hours at least.
• 2. Open the can and remove the solid portion of the chilled coconut cream placing into the bowl of a stand mixer and leaving the excess coconut water in the can.
• 3. Mix in sugar and Sakura cherry blossom powder.
• 4. Whisk on medium high until a thickened whip consistency.
• 5. Transfer Sakura coconut whip to the piping bag fitted with the round tip then place in the fridge until ready to assemble the mille feuille/Napoleon.
• Matcha Sakura Mille Feuille Assembly
• 1. Match sheets of puff pastry in threes.
• 2. Dust two of the 3 sheets of pastry with powdered sugar, dusting half of the third sheet with Matcha powder.
• 3. Place powdered sugar dusted pastry sheet on a solid surface and pipe dollops of Matcha coconut whip and Sakura whip alternating the two along the outside edge of the pastry, leaving a space in center.
• 4. Fill the space in the center with Matcha lemon curd, then top with second sheet of pastry dusted with powdered sugar.
• 5. Continue piping the matcha and Sakura coconut whip in the same pattern, fill center with lemon curd and top with third and final pastry sheet, dusted in Matcha Powder.
• 6. Garnish the top sheet of pastry with a dollop of matcha and Sakura whip and fresh cherry blossoms.
• 7. Repeat steps for all pastry.
• 8. Transfer to the fridge for 30 minutes to set before serving.
• 9. Enjoy!