Vanilla Slice Recipe: The Creamy Aussie Classic

This vanilla slice recipe gives you the classic Aussie bakery treat at home: crisp puff pastry, a thick layer of vanilla custard and soft icing on top.

It’s built in three layers. Get each one right and the slice sets firm and cuts clean.

Layer 1: crisp, flat pastry

Bake the puff pastry with a second tray on top. This keeps it flat and crisp, so it doesn’t shatter when you cut it.

Butter puff pastry tastes best. Let it cool completely, then trim both sheets to fit your 20 cm square tin. Keep the neatest sheet for the top.

Layer 2: a custard that sets firm

The custard uses egg yolks and cream for flavour, plus cornflour and custard powder so it sets firm. Real vanilla makes a big difference, so skip imitation essence.

The key step: once it thickens, keep whisking it at a bubble for at least 1 minute. This cooks the starch so the custard sets. If it looks lumpy, push it through a sieve.

Layer 3: icing that stays on top

Chill the slice for at least 6 hours, ideally overnight, before icing. The icing needs a cold, firm surface or it sinks.

Make it thick and spreadable, adding water a teaspoon at a time. Then chill again for 30 minutes before you slice.

Vanilla Slice Recipe

Recipe by Ella McKenzie

0.0 from 0 votes

Course: DessertCuisine: AustralianDifficulty: Easy

Servings

16

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

360

kcal

Total time

1

hour 

A classic vanilla slice with crisp puff pastry, a thick layer of vanilla custard and soft vanilla or passionfruit icing. Sets firm and cuts neatly, just like the bakery.

Ingredients

• Pastry

• 2 sheets frozen puff pastry

• Custard

• 750 ml full-fat milk

• 300 ml pure cream

• Seeds of 1 vanilla bean or 2 teaspoons vanilla extract

• 5 egg yolks

• 150 g caster sugar

• 60 g cornflour

• 40 g custard powder

• 40 g unsalted butter

• Pinch of salt

• Icing

• 3 cups icing sugar mixture, sifted

• 3 to 4 tablespoons boiling water or warm milk

• 1 teaspoon vanilla extract

• Optional: passionfruit pulp or lemon juice

Directions

• Prepare the tin: Line a 20 cm square tin with baking paper so it overhangs on all sides.
• Bake pastry: Heat oven to 200°C. Place each pastry sheet on a lined tray, prick all over, cover with baking paper and another tray. Bake 15 minutes. Remove top trays and bake 5 to 8 minutes more until golden. Cool fully. Trim to fit the tin.
• Heat milk and cream: Add milk, cream and vanilla to a saucepan. Warm until steaming.
• Whisk yolks and dry mix: In a bowl whisk yolks, sugar, cornflour and custard powder until smooth.
• Temper and thicken: Slowly whisk in the hot milk mixture. Return to the saucepan and cook over medium heat whisking until thick and bubbling. Continue whisking for 1 minute to cook out the starch.
• Finish custard: Remove from heat. Whisk in butter and salt until glossy.
• Assemble: Place one pastry sheet into the tin. Scrape hot custard over and level. Top with the second pastry sheet. Chill at least 6 hours or overnight.
• Ice and slice: Mix icing sugar with vanilla and enough boiling water to make a thick icing. Spread over the chilled slab. Chill 30 minutes, then slice into neat squares with a hot dry knife.

Notes

• Passionfruit icing: add the pulp of 2 passionfruit and an extra tablespoon of icing sugar.
• Neat edges: trim all four sides of the iced slab before cutting into squares.
• Retro touch: spread a thin layer of raspberry jam on the top pastry before icing.
• Thicker custard layer: increase the milk to 900 ml and the cornflour to 80 g.
• Party size: cut into 25 to 36 small squares.

Vanilla slice troubleshooting

• Custard didn’t set: it wasn’t cooked long enough. Keep it bubbling and whisking for a full minute after it thickens.
• Pastry shattered when cutting: bake it under a tray so it stays flat. Use a long, sharp knife, warmed in hot water and dried.
• Icing sank in: the slice wasn’t cold enough. Chill overnight before icing.
• Tastes eggy: take the custard off the heat once it’s cooked, and use good vanilla.

Easy swaps

• Milk and cream: all milk makes a lighter slice. All cream makes a richer one. Long-life milk works too.
• No custard powder: use all cornflour and add an extra half teaspoon of vanilla.
• Gluten free: use gluten free puff pastry and 80 g gluten free cornflour instead of the cornflour and custard powder. Check your icing sugar.
• Egg free: whisk 750 ml milk, 300 ml cream, 80 g cornflour, 40 g custard powder, 170 g sugar and vanilla in a cold saucepan. Cook until thick, then stir in the butter and salt.
• Extra firm: soak 1 teaspoon gelatine in 2 tablespoons cold water and whisk it into the hot custard off the heat.

Topping ideas

• Passionfruit: the seeds look great on the pale icing.
• Chocolate: melt 200 g dark chocolate with 2 teaspoons oil and pour over the chilled slice.
• Caramel layer: spread 250 g thick caramel over the custard before adding the top pastry.
• Strawberry milk: stir 1 tablespoon strawberry milk powder into the icing for a pink top.
• Jam stripes: pipe thin lines of raspberry jam over the icing and drag a skewer through them.

Make ahead and storage

Make the slice the day before and ice it on the day. Keep it covered in the fridge for up to 4 days. The pastry softens a little over time.

You can freeze un-iced squares, well wrapped, for up to 1 month. Thaw in the fridge overnight and ice before serving. For a crowd, double everything and use a 33 x 23 cm tin.

Frequently asked questions

This vanilla slice recipe takes a little patience, but each layer is simple. Make it the day before, chill it well, and it’ll cut like it came from the bakery.

Happy baking,
Ella x