Classic Vanilla Slice
Indulge in the timeless charm of a Classic Vanilla Slice, a decadent dessert featuring layers of golden, flaky puff pastry sandwiched around a luxuriously smooth vanilla bean custard. Made with rich double cream, egg yolks, and a hint of vanilla paste, this recipe creates a perfectly velvety filling that melts in your mouth. Topped with a glossy icing sugar glaze, this Australian favorite is the ideal make-ahead treat for any gathering or sweet craving. With a balance of textures and flavors, this Vanilla Slice promises to delight both casual bakers and dessert connoisseurs alike. Serve it chilled for the ultimate creamy, crisp, and sweet indulgence!
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Recipe Information
Ingredients
- 2 sheets puff pastry sheets, thawed
- 500 mL full cream milk
- 250 mL double cream
- 100 g caster sugar
- 50 g cornflour
- 50 g plain flour
- 4 egg yolks
- 2 teaspoons vanilla bean paste
- 150 g icing sugar
- 2 tablespoons boiling water
Instructions
Preheat your oven to 200°C (392°F).
Line a baking tray with parchment paper and place the puff pastry sheets on it. Dock the pastry with a fork to prevent it from puffing up too much during baking.
Bake the pastry sheets in the preheated oven for about 15 minutes or until they are golden brown and crispy. Allow them to cool completely on a wire rack.
In a saucepan, combine the milk, double cream, and caster sugar. Heat gently over medium heat until the sugar dissolves and the mixture is just about to boil.
Meanwhile, in a separate bowl, mix together the cornflour, plain flour, and egg yolks to form a paste.
Gradually add a small amount of the hot milk mixture to the egg yolk paste, whisking continuously to temper the eggs and prevent them from curdling.
Pour the egg mixture back into the pan with the remaining milk mixture and continue to cook over low heat, stirring constantly until the custard thickens significantly.
Remove the thickened custard from the heat and stir in the vanilla bean paste. Allow the custard to cool slightly.
Line a square baking dish with parchment paper, ensuring the paper overhangs the sides for easy removal later.
Place one sheet of the cooled puff pastry into the base of the dish.
Spread the prepared vanilla custard evenly over the base pastry sheet.
Top with the second sheet of puff pastry, pressing down gently to ensure good contact with the custard.
Prepare the icing by mixing the icing sugar with boiling water until smooth, adding more water a teaspoon at a time if needed to achieve a spreadable consistency.
Spread the icing over the top layer of pastry and allow it to set.
Refrigerate the slice for at least 2 hours to firm up before serving.
Once set, lift the slice out of the baking dish using the parchment overhang. Cut into squares and serve chilled.
Nutrition Facts
Calories |
3587 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.3 g | 252% | |
| Saturated Fat | 105.0 g | 525% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1118 mg | 373% | |
| Sodium | 724 mg | 31% | |
| Total Carbohydrate | 415.5 g | 151% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 289.1 g | ||
| Protein | 47.3 g | 95% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 850 mg | 65% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1222 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
