Vanilla Slice Recipe (Australian Bakery-Style Favourite)

This easy Vanilla Slice Recipe helps you create the bakery treat we all know and love. The crispy, buttery puff pastry layers, sweet custard filling and decadent pink icing are a combination that's delicious and looks a treat, too.

Vanilla Slice has two pastry layers (it's the French Vanilla Slice version that has three layers of pastry). This recipe uses the distinctive pink icing, however Vanilla Slice with Passionfruit Icing is another popular variation.

Jump to:

• Ingredient notes
• How to make Vanilla Slice with Pink Icing
• Storing and enjoying
• An Aussie bakery favourite
• More Aussie bakery classics
• Easy Vanilla Slice Recipe

Ingredient notes

To make this sweet treat, you'll need:

• frozen puff pastry (regular puff pastry is fine, but the butter puff pastry – which can be found at larger supermarkets – is even better)
• Aeroplane vanilla dessert mix (or similar dessert mix)
• thickened cream (heavy cream)
• full cream milk
• icing sugar
• butter
• water
• pink food colouring.

Ingredient quantities can be found in the recipe card at the end of this post.

How to make Vanilla Slice with Pink Icing

Start by preheating your oven to hot (200 degrees celsius/390 degrees fahrenheit, fan-forced).

Grease and line a square cake tin (approx 20-23 x 20-23cm) with baking paper. Leave the sides of baking paper longer so you can lift slice out using the paper (see image 1).

The pastry layers

Let the frozen puff pastry sheets thaw a little and then trim them so they are just a little larger than the cake tin (see image 2).

You'll need four baking trays and four layers of baking paper to cook the pastry. The pastry is cooked while "sandwiched" between the baking tray. This will ensure your pastry is cooked flat and evenly.

Do this by greasing and line two baking trays with baking paper. Place the trimmed puff pastry square on each tray (see image 3) and then add another layer of baking paper on top of the pastry square (see image 4).

Place another baking tray on top of each tray (to flatten the pastry during the baking process) (see image 5) and place in the oven. Bake for 15 minutes. Take the top baking tray off and bake for another 2-3 minutes or until golden brown (see image 6).

Allow to cool and then place one sheet of puff pastry into the prepared cake tin (see image 7). Trim the sides a little with a sharp knife to fit if necessary.

The custard layer

The custard mixture is made with Aeroplane brand vanilla dessert mix, which you can purchase at larger supermarkets in Australia.

If you can't find this particular dessert mix, you should be able to get your hands on a similar dessert mixture.

Keep in mind that the dessert mixture is made with the same amount of cream as the packet suggests but only ⅔ of the milk. The precise amounts of cream and milk used are included in the recipe card below.

However, if you're using a different brand dessert mix, follow the packet instructions while adjusting the quantities in a similar way as I've done using the Aeroplane packet mix.

Spoon the custard on top of the pastry which you've placed in the cake tin (see image 8) and then smooth out evenly (see image 9).

Place the other layer of pastry on top of the custard and press down gently (see image 10).

The pink icing

The pink icing is made by combining the ingredients: icing mixture, butter, boiling water and pink colouring. Add the water gradually until the mixture is just runny enough to spread on top of the pastry layer.

Storing and enjoying

When set, ease the entire slab of slice from the tin using the overhanging paper. Slice into 9 squares using a sharp serrated knife.

You can add a final dusting of icing sugar or coconut before enjoying your Vanilla Slice.

It's a rich slice that can only be stored for up to three days in the fridge. So, share it around and gain some serious brownie points!

An Aussie bakery favourite

While vanilla slice has European roots – it's related to the French mille-feuille and similar custard pastries– this is Australia's distinctive and iconic bakery version. Like lamingtons, rock cakes and chocolate eclairs, this treat has appeared in the glass display cabinets of Aussie country bakeries for years.

Despite its popularity, vanilla slice has long carried one of Australia's least glamorous food nicknames: the "snot block". I'll leave it to your imagination rather than getting into details. While the nickname might not sound particularly appealing, it hasn't stopped generations of Australians from enjoying this beloved bakery classic.

More Aussie bakery classics

Some more recipes to re-create your favourite bakery treats:

Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)

For more fun and deliciousness in the kitchen, follow along on Facebook, TikTok and Pinterest, and subscribe for new posts via email.