Low Sodium Classic Vanilla Slice
Indulge in the creamy decadence of a **Low Sodium Classic Vanilla Slice**, a healthier twist on the beloved bakery favorite. This recipe swaps out high-sodium options without sacrificing flavor, making it a perfect treat for those watching their salt intake. Crisp and golden puff pastry layers embrace a luscious homemade vanilla pastry cream, infused with real vanilla bean for authentic flavor. Topped with a glossy powdered sugar glaze, this dessert is as beautiful as it is delicious. Ideal for entertaining or as a make-ahead treat, this timeless delight strikes the perfect balance between light and indulgent. With straightforward instructions and accessible ingredients, it's an approachable yet elegant dessert everyone will love.
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Recipe Information
Ingredients
- 2 sheets Puff pastry sheets
- 500 ml Whole milk
- 1 Vanilla bean pod
- 3 Large egg yolks
- 100 g Granulated sugar
- 40 g Cornstarch
- 20 g Unsalted butter
- 50 g Powdered sugar
- 2 tbsp Water
Instructions
Preheat your oven to 220°C (430°F). Line two baking sheets with parchment paper.
Place a puff pastry sheet on each baking sheet. Prick the pastry all over with a fork to prevent it from puffing up too much during baking.
Cover the pastry with another sheet of parchment paper and weigh it down with another baking sheet or pie weights to keep it flat.
Bake in the preheated oven for 12-15 minutes or until the pastry is golden brown and crisp. Cool completely on a wire rack.
In a medium saucepan, heat the milk over medium heat. Split open the vanilla bean, scrape out the seeds, and add both the seeds and the pod to the milk. Let it come to a boil, then remove from heat and set aside to infuse for 10 minutes.
In a bowl, whisk together the egg yolks and granulated sugar until pale and creamy. Add the cornstarch and whisk until smooth.
Remove the vanilla pod from the milk and gradually pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from curdling.
Pour the mixture back into the saucepan and cook over medium heat, stirring continuously with a wooden spoon until the mixture thickens and boils. Continue cooking for another minute to ensure the cornstarch is fully cooked.
Remove from heat and stir in the unsalted butter until smooth and glossy.
Transfer the pastry cream to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and let it cool completely, then refrigerate until set.
To assemble, place one pastry sheet on a serving platter. Spread the chilled pastry cream evenly over the pastry.
Top with the second pastry sheet.
For the icing, combine powdered sugar with water to form a smooth glaze. Spread the icing over the top pastry layer.
Refrigerate the assembled slice for 2-3 hours to set firmly.
Cut into equal portions with a sharp knife dipped in hot water for clean slices before serving.
Nutrition Facts
Calories |
1916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.4 g | 107% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 658 mg | 219% | |
| Sodium | 670 mg | 29% | |
| Total Carbohydrate | 265.2 g | 96% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 175.7 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 724 mg | 56% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 940 mg | 20% | |
*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.
