Vanilla Slice: (8 Slices)


    • 375g ready-prepared puff pastry

    • Icing sugar for dusting

    • Vanilla cream

    • 1 ½ cups milk

    • 1 ½ cups cream (single or pouring)

    • 60g butter

    • 2 teaspoons vanilla extract

    • ⅔ cup sugar

    • ⅓ cup cornflour (cornstarch)

    • ½ cup water

    • 6 egg yokes


    • Preheat oven 180˚C.

    • Halve the pastry lengthwise and roll each piece out to a rectangle 2 – 3 mm thick.

    • Trim each piece to fit a 20cm * 30cm slice tin.

    • Place the pastry on baking trays lined with non-stick baking paper.

    • Top each piece with another baking tray as a weight and bake for 35 minutes or until puffed and golden.

    • Cool on racks.

    • (To make the filling) Place the milk, cream, butter, vanilla and sugar in a saucepan over medium-low heat and cook until hot but not boiling.

    • Mix the cornflour and water to a smooth paste and whisk into the hot milk mixture.

    • Add the egg yokes and stir allowing to simmer for 6 minutes or until mixture has thickened.

    • Remove from the heat and allow to cool to room temperature.

    • Place one of the pastry sheets in a 20 * 30 cm slice tin lined with non-stick baking paper.

    • Spread over the filling and top with the remaining pastry.

    • Refrigerate for 2 hours or until set.

    • Dust with icing sugar and slice.

Source: Donna Hay 2: Page 24