Vanilla Slice
Print recipe
| Serves | 36 |
| Prep time | 8 hours, 30 minutes |
| Cook time | 30 minutes |
| Total time | 9 hours |
| Allergy / Intolerance | Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates, Wheat |
| Suitable for | Gluten Free, RPAH Elimination Diet - Low Chemical / Failsafe |
| Meal type | Sweet Things |
| Misc | Child Friendly, Pre-preparable, Serve Cold |
| Occasion | Birthday Party, Special Occasions |
Delicious home made vanilla slice.
Ingredients
- 2 sheets butter puff pastry (thawed)
- 2 teaspoons vanilla essence
- 1 cup caster sugar
- 3/4 cups corn flour (made from wheat)
- 1l milk
- 60g unsalted butter
- 2 egg yolks (lightly beaten)
- 1/2 cup Orgran custard powder
For the icing:
- 1 1/2 cup pure icing sugar (sifted)
- 1 teaspoon unsalted butter
- 1 Small pear half in syrup (drained and pureed)
- Milk
Directions
| 1. | Preheat the oven to 210°C. Line a square container roughly the same size as the pastry sheets (23 – 24 cm) with aluminium foil, leaving an overhang on the sides. |
| 2. | Place each pastry sheet on a baking tray lined with non-stick baking paper, then bake for 8 to 10 minutes or until golden brown. Flatten with an egg flip and set aside to cool. |
| 3. | Combine the sugar, cornflour and custard powder in a pan and gradually (very slowly) add the milk, stirring until smooth. Simmer for about 3 minutes stirring continuously, until it thickens, then stir in the butter. Remove from the heat when smooth and thick and stir in the egg yolks and vanilla. |
| 4. | When the pastry is cool, place 1 sheet cooked-side up in the bottom of the lined container, trim to fit if required. |
| 5. | Pour the custard over the pastry and set aside to cool slightly before placing the second pastry piece on top, cooked side up. |
| 6. | To make the icing combine the icing sugar, butter and pear in a bowl. Place the bowl in a shallow bath of hot water and mix until the butter has melted. Add a little bit of milk if it is too thick. Spread the icing over the top pastry sheet. Put in the fridge for at least 8 hours to set. |
| 7. | Remove from the pan and cut into squares with a hot knife. Cutting along both sides at 4cm intervals on both sides will give 36 pieces. |
| 8. | Store in the fridge until ready to serve. |
Note
Low Chemical / Failsafe
Variations:
- Dust with pure icing sugar or use a plain glace icing, without the pear.
- The Orgran custard powder and pure icing sugar are gluten free. Both the pastry and the cornflour could be replaced with gluten free versions to make this recipe gluten-free.
