Thick and rich custard between puff pastry sheets makes a wonderful snack or dessert.

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Unfold puff pastry sheets, and place flat onto baking sheets. Bake for 10 to 15 minutes, or until lightly browned and puffed. Set aside.

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  • Combine the sugar, custard powder and cornstarch in a large saucepan. Mix in just enough milk to form a paste, then gradually mix in the rest. This will prevent lumps from forming. Add the butter. Cook over medium heat, stirring frequently until thick. You may need to use a whisk to ensure a smooth consistency. When the mixture comes to a simmer, cook stirring constantly for 2 minutes. Remove from the heat, and stir in the egg yolks and vanilla.

  • Line a 9 inch baking dish with aluminum foil. Place one of the baked pastry sheets in the bottom of the dish. Spread the custard filling in an even layer over the pastry, and top with the other sheet.

  • Mix the confectioners' sugar with 1 tablespoon of milk, and a dash of vanilla to make an icing. Spread over the top of the pastry. Refrigerate until the custard layer is firm. Remove from the pan and slice.

Nutrition Facts

358 calories; 16.6 g total fat; 40 mg cholesterol; 130 mg sodium. 47.5 g carbohydrates; 5.3 g protein; Full Nutrition

Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/12/2006
I've made this 3 times now, everyone asks me to make it for bbq's and picnics now. I found a way to make icing it easier without all the flakes getting stuck in your icing, you have to place the flat base facing upwards and the layers flatten out making icing easy. Thanks, great recipe! Read More
(80)

Most helpful critical review

Rating: 3 stars
09/27/2008
When I make this I use custard powder and Sao biscuits. Read More
(15)
30 Ratings
  • 5 star values: 17
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
06/12/2006
I've made this 3 times now, everyone asks me to make it for bbq's and picnics now. I found a way to make icing it easier without all the flakes getting stuck in your icing, you have to place the flat base facing upwards and the layers flatten out making icing easy. Thanks, great recipe! Read More
(80)
Rating: 5 stars
06/12/2006
I've made this 3 times now, everyone asks me to make it for bbq's and picnics now. I found a way to make icing it easier without all the flakes getting stuck in your icing, you have to place the flat base facing upwards and the layers flatten out making icing easy. Thanks, great recipe! Read More
(80)
Rating: 5 stars
07/10/2006
My partner absolutely LURVES this recipe he says he refuses to take it to work now as a snack because he never ends up with any for himself. When cooking the puff pastry in the oven it blows up like a balloon! Don't be afraid to push it flat immediately after it is cooked to let the hot air out of it. Good Luck! Read More
(58)
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Rating: 5 stars
09/21/2007
I used instant vanilla pudding and it turned out great. I would recommend using all the puff pastry (not 1/2 like other reviewers) and putting it in a 11x7 pan. I would also double the frosting. It was delicious - exactly like the vanilla slices I used to get in England! So glad to have found this recipe - thanks! Read More
(55)
Rating: 4 stars
02/11/2005
Kind of like a giant napoleon pastry. Add a drizzle of chocolate glaze on top of the icing for a little more visual appeal. Read More
(16)
Rating: 3 stars
09/27/2008
When I make this I use custard powder and Sao biscuits. Read More
(15)
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Rating: 1 stars
08/23/2012
Being from England originally I was so excited to see this recipe I just had to make it. My husband being american had never tried it. The pastry turned out great although I had to triple the icing to cover the top as in my local towns pastry shop in UK I sprinkled coloured suger on the top of the icing. The custard was very thick when I popped it into the refrigerator I left it there for 2 hours before serving did I leave it in too long? The custard was sooo runny very disappointing. I will be looking for a new Vanilla Slice recipe to try and compare. Read More
(13)
Rating: 3 stars
06/11/2006
My puff pastry puffed up very large making this just awkard... i am sure this may have been good had the pastry not been so puffed. i dont think i will amke this again unless ther is any way to not make the pastry so puffed. if anyone has any advice please leave it in your review and i will come back to check on it. Read More
(12)
Rating: 5 stars
08/23/2006
Hurrah! My favourite Aussie treat! Very very good & authentic. Thank you! Read More
(7)
Rating: 4 stars
07/21/2008
this recipe was great and the vanilla slice filling also works wonderfully as a custard tart filling....just pour into premade tart shells... Read More
(5)