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Vanilla Slice

Vanilla Slice

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Kaybee

Kaybee

Thick and rich custard between puff pastry sheets makes a wonderful snack or dessert.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 358 kcal
  • 18%
  • Fat:
  • 16.6 g
  • 25%
  • Carbs:
  • 47.5g
  • 15%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 130 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Unfold puff pastry sheets, and place flat onto baking sheets. Bake for 10 to 15 minutes, or until lightly browned and puffed. Set aside.
  2. Combine the sugar, custard powder and cornstarch in a large saucepan. Mix in just enough milk to form a paste, then gradually mix in the rest. This will prevent lumps from forming. Add the butter. Cook over medium heat, stirring frequently until thick. You may need to use a whisk to ensure a smooth consistency. When the mixture comes to a simmer, cook stirring constantly for 2 minutes. Remove from the heat, and stir in the egg yolks and vanilla.
  3. Line a 9 inch baking dish with aluminum foil. Place one of the baked pastry sheets in the bottom of the dish. Spread the custard filling in an even layer over the pastry, and top with the other sheet.
  4. Mix the confectioners' sugar with 1 tablespoon of milk, and a dash of vanilla to make an icing. Spread over the top of the pastry. Refrigerate until the custard layer is firm. Remove from the pan and slice.
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Reviews

Welsh Girl
71

Welsh Girl

6/12/2006

I've made this 3 times now, everyone asks me to make it for bbq's and picnics now. I found a way to make icing it easier without all the flakes getting stuck in your icing, you have to place the flat base facing upwards and the layers flatten out making icing easy. Thanks, great recipe!

Kelly Bunch
55

Kelly Bunch

7/10/2006

My partner absolutely LURVES this recipe, he says he refuses to take it to work now as a snack because he never ends up with any for himself. When cooking the puff pastry in the oven it blows up like a balloon! Don't be afraid to push it flat immediately after it is cooked to let the hot air out of it. Good Luck!

SARACOOKS
50

SARACOOKS

9/21/2007

I used instant vanilla pudding and it turned out great. I would recommend using all the puff pastry (not 1/2 like other reviewers) and putting it in a 11x7 pan. I would also double the frosting. It was delicious - exactly like the vanilla slices I used to get in England! So glad to have found this recipe - thanks!

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