Homemade Vanilla Slice

A single square slice of vanilla slice sitting on a black camp plate. A slab of vanilla slice being cut into serving pieces with a large slicing knife. A golden brown sheet of cooked puff pastry sitting on a cooling rack. A foil custom made cake tin the same size as the puff pastry is holding the homemde vanilla slice before the icing layer is added. A toothpick is being dragged through the pink lines of icing on the vanilla slice to create a decorative pattern
Recipe Origin Australia
Rating
No Reviews
Servings 12
Preparation 20 min 00:20
Cook 40 min 00:40
Ready in 4 hours 04:00
Difficulty Experienced
Cooking Method Bake Simmer
Ingredients Cream Dairy
Equipment Camp Oven Cooler Pot
Recipe Type Slice
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A single square slice of vanilla slice sitting on a black camp plate. A slab of vanilla slice being cut into serving pieces with a large slicing knife. A golden brown sheet of cooked puff pastry sitting on a cooling rack. A foil custom made cake tin the same size as the puff pastry is holding the homemde vanilla slice before the icing layer is added. A toothpick is being dragged through the pink lines of icing on the vanilla slice to create a decorative pattern

Homemade Vanilla Slice

Homemade vanilla slice is a wonderfully satisfying baked dessert item perfect for picnics, packed lunches, and day trips.

There is a little effort to make the three core elements of baked puff pastry, a vanilla custard, and the icing. Once made it is worth the effort both looking and tasting great.

The custard is not a traditional egg version but rather one made of custard powder and cornflour (cornstarch) which means it both holds together better as is very firm and travels better as is more stable.

Ingredients

Slice

500g premade puff pastry

1 liter (1 quart) cream

3/4 cup cornflour (cornstarch)

1/2 cup custard powder

1 cup sugar

2 teaspoons vanilla essence

Icing

1 1/2 cups icing sugar (confectioners sugar)

1/8 cup water

15g (1 tablespoon) butter

Equipment

2 baking trays

foil

toothpick or skewer

Recipe Directions

  1. Preheat the oven to 210 degrees C (415 degrees F).

  2. Take the puff pastry (having thawed if necessary) and pierce it multiple times with a fork to help reduce the amount of puff, thus creating a firmer shell for the vanilla slice.

  3. Lay the sheets of puff pastry on a lightly greased baking tray. Place in the oven and cook for 8 minutes or until golden brown. Remove and place on a cooling rack until needed.

  4. In the saucepan add the cream then the cornfour and custard powder, then whisk until well combined and completely smooth.

  5. Start to heat the cream mixture continually mixing, when warm and starting to slightly thicken add the sugar and mix in. Continue to heat and stir until boiling, it will be very, very thick.

    Tip: It is important to make sure the mixture has boiled otherwise the cornflour (cornstarch) will create a floury/gritty feel if not cooked in.

  6. When thickened take off the heat then stir in the butter and vanilla until well combined. Continue stirring until cooled to room temperature.

  7. Combine the icing sugar with the water and stir until well combined and smooth.

  8. Transfer a small amount, about 2 tablespoons to a plastic bag. Add a few drops of red food coloring to create a pink color. Squish in the bag to create a consistent color.

  9. If you have a cake tin the same size as the puff pastry use that. Otherwise use a sheet of pastry and foil to create a cake tin the same size. 

  10. The first sheet of puff pastry is placed in the foil cake tin flat side down (same way as cooked).

  11. Top the puff pastry with all the vanilla custard and spread evenly making sure there are no air pockets.

  12. Top the vanilla custard with the second sheet of pastry flat side up (opposite to how it was cooked), this creates a flat surface for the icing.

  13. Tip the white icing on top of the puff pastry and spread to evenly cover the top.

  14. Cut a tiny corner of the plastic bag off and run the pink icing back and forth to create parallel lines across the top of the slice.

  15. Using a toothpick or skewer drag it at right angles to the pink lines going from one side to the other back and forth to create a traditional pattern.

  16. Place in the fridge for at least 2 hours to set before slicing. Overnight if possible.

  17. Using a large knife cut the vanilla slice into square or rectangle serving pieces. If the edges are messy they may be trimmed to create a cleaner serving slice.

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Recipe Origin Australia
Rating
No Reviews
Servings 12
Preparation 20 min 00:20
Cook 40 min 00:40
Ready in 4 hours 04:00
Difficulty Experienced
Cooking Method Bake Simmer
Ingredients Cream Dairy
Equipment Camp Oven Cooler Pot
Recipe Type Slice
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