Vanilla Slice is 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 not only delicious but looks a treat, too.
This is an easy Vanilla Slice Recipe that uses frozen puff pastry sheets, a packet dessert mix and a simple icing mixture.
Easy Vanilla Slice: the pastry layers
Vanilla Slice has two pastry layers (it's the French Vanilla Slice version that has three layers of pastry).
To make this version of Vanilla Slice, you'll need two sheets of frozen puff pastry. Regular puff pastry is fine, but you can also buy butter puff pastry that's even more perfect for making sweets.
I've included detailed instructions (and photos) for cooking the pastry layers below in the recipe card. But, in short, you'll need four baking trays and four layers of baking paper so you can "sandwich" the pastry between the baking trays and ensure your pastry is cooked flat and evenly.
Making up the custard mixture
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.
The final layer: the pink icing
Before we get to the icing, a quick note about constructing the slice. Use a square cake tin that is greased and lined with baking paper. Leave the paper overhanging the sides to help remove the slice from the tin once it's ready.
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 slice.
It's time to enjoy Vanilla Slice
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!
- 2 sheets frozen puff pastry (ideally, butter puff pastry which can be found at larger supermarkets)
- 2 packets aeroplane vanilla dessert mix (or similar dessert mix)
- 600 ml thickened cream (if using another dessert mix, follow amount included on packet instructions)
- ⅔ cup full cream milk (if using another dessert mix, about ⅔ of the amount included on packet instructions)
- 1 ½ cups soft icing mixture
- 15 grams butter
- 1 ½ tablespoons boiling water
- 2-3 drops pink food colouring
- extra soft icing mixture (for dusting slice)
- Preheat oven to hot (200 degrees celsius, fan-forced).
- Grease and line a square cake tin with baking paper (approx 20 x 20cm). Leave sides of baking paper longer so you can lift slice out using the paper.
- Cut two frozen puff pastry sheets so they are just a little larger than the cake tin.
- Grease and line two baking trays with baking paper. Place a puff pastry square on each tray and then add another layer of baking paper on top of the pastry square.
- Place another baking tray on top of each tray (to flatten the pastry during the baking process) and place in the oven. Bake for 15-20 minutes or until golden brown.
- Allow to cool and then place one sheet of puff pastry into the prepared cake tin. Trim the sides a little with a sharp knife to fit if necessary.
- Prepare custard filling by combining dessert mix, milk and cream. Whisk until mixture thickens.
- Pour custard mix into the cake tin on top of the first pastry layer and smooth out evenly using the back of a metal spoon. Place the second pastry sheet on top of the custard mixture and press down gently. Place into fridge for half an hour.
- Combine icing sugar, butter, half of the boiling water and pink food colouring. Whisk to combine and continue adding water gradually until you have a mixture that's just runny enough to pour.
- Pour icing over top of slice and smooth out evenly with a butter knife. Place slice back in fridge to set for another half hour.
- When set, ease the entire slab of slice from the tin using the overhanging paper. Slice into 9 squares using a sharp serrated knife.
- Store in the fridge for up to three days.