1. cut your ready-to-use puff pastry sheet into rectangles. poke with a fork and bake for 20-25 min at 200c (fan). cool completely, then cut each piece in half. 2. Add vanilla soya milk, coconut milk, maple syrup and the corn flour mixture to a saucepan. heat over medium heat and bring to a gentle simmer, stirring constantly. reduce heat to low and simmer until thick. refrigerate until cool. 3. Assemble by spreading 2 tbsp of cream onto the each puff pastry layer. you should have 6 layers in each cake slice (2 cake slices in total). crumble leftover pastry sheets on top. 4. Refrigerate for 1-2h. the traditional recipe calls for leaving the cake in the fridge overnight, so the pastry absorbs all the moisture. either way is delicious! for the best result, take out of the fridge 1h before serving. 5. Keep in the fridge for up to 5 days (but believe me, it won’t last that long lolll 😜).