Vanilla Slice Recipes

Steps:

• 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.
• 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.

Steps:

• line 23cm square slab pan with foil, bring foil up to overlap sides of pan.
• Place pastry sheets on lightly greased oven trays and bake in hot oven about 6 minutes or until lightly browned, cool.
• Gently flatten pastry with hand, fit one pastry sheet into prepared pan.
• Combine sugar, cornflour and custard powder in pan, gradually stir in milk, stir until smooth.
• Add butter, stir over heat until mixture boils and thickens.
• Simmer for 3 minutes or until very thick and smooth.
• Remove from heat and add essence and butter.
• Pour hot custard over pastry in pan and cover with remaining sheet, press down slightly.
• To make icing sift icing sugar into bowl stir in butter, passionfruitjuice and enough water to make a stiff paste.
• Spread icing over slice and cut into squares.

Steps:

• Stir the milk, sugar and butter in saucepan over low heat, until sugar dissolves and butter melts. Remove milk mix from heat.
• Combine the cornflour and custard powder, add extra milk and stir until really smooth, with no lumps. Add this to the saucepan.
• Whisk over a low heat until mixture boils and thickens.
• Add vanilla and egg and beat until well combined.
• Line a 23cm square tin with baking paper or foil. Place nine Sao biscuits in the base of the tin. Pour warm custard filling over the top and spread out until even.
• Place remaining biscuits over custard.
• Cover and chill slice overnight.
• When slice has chilled overnight, ice slice with passionfruit icing and place back slice to chill until icing is firm.
• Use a warm knife to cut slice into squares.
• For the passionfruit icing place the icing sugar into a bowl, add the passionfruit pulp and mix well. Add enough lemon juice to form stiff peaks.

Steps:

• Place piece greaseproof paper onto a flat biscuit tray and spray with cooking spray. Put a sheet of puff pastry on tray and pierce all over with a fork, but don't go all the way through pastry.
• Put in oven about 200°C until puffed up and golden.
• Let cool for a few minutes and gently push pastry down (I use a teatowel so my hands don't get burned) so it's flat. Take it off baking tray and remove paper.
• Put pastry into a square dish that has been greased and lined with greaseproof paper. If pastry too big trim the sides a little. It should be a snug fit.
• Bake second sheet of pastry, remove the paper and set pastry to one side until custard is done.
• For the custard, put the sugar and custard powder into a large saucepan and mix together with a wire whisk.
• Add the milk and mix to combine well.
• Put saucepan on stovetop and heat on medium high until mixture begins to thicken, then lower the heat until mixture is very thick and hard to stir. I find using the wire whisk until mix begins to thicken prevents lumps, then use a spoon to stir it.
• Add vanilla and mix well then pour into prepared dish.
• Smooth top so it's even and put 2nd pastry sheet on top.
• The icing amount depends on how thick a layer you want it, but I usually melt about 1 tablespoon of butter with 1 teaspoon boiling water. Then I add icing sugar, passionfruit pulp and a bit of water or lemon juice until it's the right consistency and amount--you don't want it too runny.
• Pour the icing on top and put in fridge for a few hours or overnight.
• Cut into squares and enjoy!

Steps:

• Preheat oven to 210 deg celcius.
• Line oven trays with baking paper and place one pastry sheet on each tray.
• Prick with a fork and bake 10-15 mins Combine custard powder, sugar and cream in a saucepan over medium heat.
• Gradually add milk, stirring continuously until thick.
• Add vanilla.
• Cut cooked pastry to size of a brownie pan.
• Layer pastry-custard-pastry in tray.
• Make icing by combining butter, passionfruit and icing sugar over simmering water and mix until smooth.
• Pour over top of slice.
• Refrigerate.

Steps:

• Line a 23cm square slab pan with foil, bring foil up to overlap sides of pan.
• Place pastry sheets on lightly greased oven trays.
• Bake in a hot oven about 6 minutes, or until well browned.
• Cool.
• Gently flatten pastry with hand.
• Fit 1 pastry sheet in prepared pan.
• Combine sugar, cornflour and custard powder in pan.
• Gradually stir in milk. Stir until smooth.
• Add butter and stir over heat until mixture boils and thickens.
• Simmer, stirring, about 3 minutes or until very thick and smooth.
• Remove from heat and stir in yolks and essence.
• Pour hot custard over pastry in pan.
• Top with remaining sheet of pastry, flat side up.
• Press down slightly.
• Cool.
• Spread pastry with passionfruit icing.
• Cut when set.
• FOR THE ICING:.
• Sift icing sugar into small heat-proof bowl.
• Stir in butter, passionfruit juice and enough water to make a stiff paste.
• Stir icing over hot water until spreadable.
• Recipe can be made a day ahead.
• Store covered in refrigerator.
• Do not freeze or microwave.

Steps:

• Preheat oven to 180 Degrees Celsius.
• Place pastry on 2 lightly greased baking sheets.
• Bake for 20 minutes.
• Remove from oven and allow to cool.
• Using electric beater, beat cream until soft peaks form.
• Put vanilla pudding in another bowl and whisk in milk.
• Quickly fold whipped cream into pudding mix and spread over top of one of the pastry sheets.
• Put the other pastry sheet on top, flat side facing upwards.
• Sift icing sugar into bowl, stir in butter and water, and spread this over the top of the pastry.
• Leave for 15 minutes to set.
• Cut using serrated edge knife - into 12 slices.