Buttery puff pastry, creamy vanilla custard, and a dusting of powdered sugar come together in this classic vanilla slice recipe.
The first time I made this vanilla slice, I was a mix of nervous and excited. You know that feeling when you want to wow everyone but aren’t totally sure you can pull it off? It was for a family get-together, and I thought, “Why not try something new?” I remember my kitchen smelled like a bakery—sweet, buttery, and absolutely heavenly. The result? Flaky pastry layers hugging the silkiest vanilla custard. My husband couldn’t stop sneaking bites, and my kid? They declared it “cloud cake” (adorable, right?). That’s when I knew this wasn’t just a recipe; it was a memory in the making.
Why You’ll Love This Classic Vanilla Slice Recipe?
This dessert is a total showstopper. Imagine biting into a perfect harmony of crispy puff pastry and creamy custard, with just a hint of vanilla bean. Sounds dreamy? That’s because it is. What makes it even better is how deceptively simple it is to whip up. Plus, it’s versatile—fancy enough for a dinner party but comforting enough to enjoy with a quiet cup of tea. Trust me, once you try it, you’ll keep coming back for more.
Ingredient Notes:
Every ingredient here plays a starring role. Let’s give them their moment in the spotlight:
- Butter Puff Pastry: The flaky foundation of this dessert. Splurge on the good stuff—it’s worth every penny.
- Vanilla Bean Paste: The heart and soul of the custard. Those little black specks? They’re pure gold.
- Caster Sugar: This dissolves seamlessly, making the custard extra smooth.
- Corn Starch: Think of it as the unsung hero that makes your custard thick and luscious.
- Egg Yolks: Yes, eight yolks. They’re the secret to that rich, silky texture.
- Powdered Sugar: The cherry on top—or, in this case, the dusting that makes it picture-perfect.
Pro Tip: Let the puff pastry cool completely before assembling. Soggy pastry? Not today!
How To Make Classic Vanilla Slice?
Let’s make magic happen, one step at a time:
- Prepare the Pastry: Preheat your oven to 150°C (300°F). Lay out your puff pastry sheets, prick them with a fork, and weigh them down with another baking tray. This keeps them from puffing up too much. Bake for 20 minutes or until golden brown. Once cooled, trim the edges to fit your baking tin. It’s kind of like arts and crafts, but tastier.
- Make the Custard: Start with a big bowl. Whisk together caster sugar, corn starch, and egg yolks. Slowly drizzle in warm milk while whisking—no scrambled eggs here, thank you very much! Transfer the mix to a saucepan and cook over medium heat, whisking non-stop. In about five minutes, you’ll have thick, velvety custard. Stir in butter for that final touch of richness. Don’t skip tasting it—it’s heavenly.
- Assemble the Slice: Line your tin with parchment paper. Place one layer of pastry at the bottom. Pour the custard on top, spreading it evenly. Carefully lay the second pastry sheet on top. Now, pop it in the fridge overnight. Yes, it’s hard to wait, but patience is a virtue (and totally worth it).
- Slice and Serve: Gently lift the dessert out of the tin and place it on a cutting board. Use a serrated knife for clean slices (wipe the blade between cuts). A final dusting of powdered sugar, and you’re ready to wow everyone.
Storage Options:
Keep your vanilla slice in an airtight container in the fridge for up to three days. Pro Tip: Use parchment paper between slices to prevent sticking. When serving, let it sit at room temperature for a few minutes so the custard softens and the pastry stays crisp. It’s like reviving dessert magic.
Variations and Substitutions:
Want to put your own spin on this classic? Here are some ideas:
Want To Save This Recipe?
- Chocolate Twist: Swap the vanilla bean paste for chocolate extract and drizzle with melted dark chocolate.
- Berry Surprise: Add a thin layer of raspberry or strawberry jam between the pastry and custard.
- Gluten-Free Version: Use gluten-free puff pastry. You’ll still get all the flavor without the gluten.
What to Serve with Classic Vanilla Slice?
Take it to the next level by pairing it with:
- Fresh Berries: They add a refreshing tang that cuts through the richness.
- Whipped Cream: Because why not?
- Coffee or Tea: The perfect balance of sweet and bitter.
- Ice Cream: Vanilla or salted caramel—it’s a match made in heaven.
Frequently Asked Questions:
Can I make this ahead of time?
Absolutely. In fact, it’s even better the next day when the custard has fully set.
Why is my custard lumpy?
Lumps usually mean you didn’t whisk enough while it was cooking. Strain it through a sieve, and no one will ever know.
Can I freeze vanilla slice?
Technically, yes. But be warned: the texture of the pastry might not be as crisp, and the custard can change slightly. Fresh is best!
So, what do you think? Ready to roll up your sleeves and give this a go? I’d love to hear how it turns out. Share your masterpiece—bonus points if you tell me who snuck the first slice!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Classic Vanilla Slice
Ingredients
For the Pastry:
- 2 sheets frozen butter puff pastry
For the Vanilla Custard:
- 110 g caster sugar
- 40 g corn starch
- 8 egg yolks
- 750 ml milk heated
- 2 tsp vanilla bean paste
- 113 g unsalted butter
- 50 g powdered sugar
Instructions
Prepare the Pastry:
- Preheat the oven to 150°C (300°F). Line baking trays with parchment paper and lay the puff pastry sheets on top. Allow the sheets to thaw completely.
- Prick the pastry surfaces with a fork to prevent excessive puffing. Cover each sheet with another piece of parchment paper and place a second tray on top to weigh them down.
- Bake for 20 minutes or until golden and crisp. Cool completely. Using a 9-inch square baking tin, trim each pastry sheet to fit the tin.
Prepare the Vanilla Custard:
- In a large heatproof bowl, combine caster sugar and corn starch, whisking to blend.
- Add egg yolks and whisk until smooth. Gradually incorporate 1/2 cup of warm milk while whisking to temper the eggs.
- Slowly add the remaining milk and vanilla bean paste, whisking consistently.
- Transfer the mixture to a saucepan. Cook over medium heat, whisking constantly, until it thickens, approximately 5-6 minutes.
- Remove from heat and stir in the butter until fully melted and incorporated.
Assemble the Slice:
- Line the baking tin with parchment paper, ensuring it covers the bottom and sides.
- Place one trimmed pastry sheet at the bottom of the tin. Pour the custard over the pastry, smoothing it with a spatula for an even layer.
- Top with the second pastry sheet. Refrigerate overnight to allow the custard to set firmly.
Slice and Serve:
- Carefully lift the dessert from the tin using the parchment paper. Transfer to a cutting board.
- Use a sharp serrated knife to slice into portions, wiping the blade clean between cuts. Dust the top with powdered sugar before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
