Vanilla Slice

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5 from 6 votes

The easiest way to create your favourite bakery treat at home!

Prep Time20

Cook Time20

Total Time40

Course: Dessert

Cuisine: Australian

Keyword: vanilla slice

Servings: slices

Calories: 632kcal

Ingredients

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)

Instructions

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.

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