Vanilla Crunch Slice Recipes

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VANILLA SLICE



Vanilla Slice image

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

Provided by Kaybee

Categories     Desserts     Pies     No-Bake Pie Recipes     Pudding Pie Recipes

Time 30m

Yield 16

Number Of Ingredients 11

1 (17.25 ounce) package frozen puff pastry, thawed
1 cup white sugar
½ cup custard powder
¾ cup cornstarch
5 ¼ cups milk
¼ cup butter
2 egg yolks
1 teaspoon vanilla extract
1 cup confectioners' sugar
1 tablespoon milk
1 dash vanilla extract

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.

Nutrition Facts : Calories 357.7 calories, Carbohydrate 47.5 g, Cholesterol 39.7 mg, Fat 16.6 g, Fiber 0.5 g, Protein 5.3 g, SaturatedFat 6 g, Sodium 130.5 mg, Sugar 24.2 g

EASY CHEAT'S VANILLA SLICE RECIPE



Easy Cheat's Vanilla Slice Recipe image

Make this cheat's Vanilla Slice recipe in just 5 minutes! With vanilla instant dessert mix sandwiched between two layers of crisp biscuits, it's a no-fuss recipe guaranteed to impress.

Provided by Wandercooks

Categories     Snack

Time 1h5m

Number Of Ingredients 5

100 g vanilla instant dessert mix (aka instant pudding mix)
300 ml thickened cream (aka heavy cream)
150 ml milk (full cream)
18 SAO biscuits (or baked puff pastry sheets (lattice biscuits now discontinued))
icing sugar / powdered sugar (to garnish)

Steps:

  • Pour the milk and cream into a large mixing bowl or the bowl of a stand mixer. Add the vanilla instant dessert mix and beat until thick and creamy (around 1-2 mins).
  • Line a square baking dish with baking paper and place a 3x3 grid of SAO biscuits into the tray. Pour whipped dessert mix into the centre, gently pressing it out towards the edges and smoothing out the top as you go.
  • Top with another 3x3 grid of SAO biscuits. Pop in the fridge for 1 hour to set.
  • Sprinkle with icing sugar, then cut into slices by gently running a knife between the biscuits.

Nutrition Facts : Calories 268 kcal, Carbohydrate 25 g, Protein 2 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 51 mg, Sodium 195 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving

VANILLA CRUNCH SLICE



Vanilla Crunch Slice image

An easy slice to whip up to treat the kids. A great base recipe you can let your imagination play with.

Provided by Sara McCleary

Categories     Cakes &     Slices

Time 35m

Number Of Ingredients 10

2 ½ cups plain flour
1 cup caster sugar
2 teaspoon vanilla paste
1 teaspoon baking powder
250 grams cold butter (chopped)
Vanilla Icing
150 grams butter
¼ cup golden syrup
1 tablespoon vanilla paste
1 ½ cups icing sugar (sifted)

Steps:

  • Preheat oven 180 degrees C (360 degrees F). Line a 18cm x 28cm slice tin with baking paper.
  • In a food processor place flour, sugar, vanilla paste, baking powder and cold butter. Blitz until the mixture resembles fine breadcrumbs.
  • Place mixture in the lined slice tin, press the mixture down firmly with you fingers evenly into the tin. Place tin in the oven and bake for 30 minutes or until golden brown.
  • Remove slice from the tin and cool on a cake rack. When slice is completely cold ice. Cut into desired size slices for serving. Store in an airtight container.
  • Icing
  • In a medium size mixing bowl cream butter and golden syrup. Then slowly mix in vanilla and icing sugar until completely combined. Ice your slice.

Nutrition Facts : Calories 334 kcal, Carbohydrate 23 g, Fat 27 g, SaturatedFat 17 g, Cholesterol 71 mg, Sodium 238 mg, Sugar 23 g, ServingSize 1 serving

VANILLA CUSTARD SLICES



Vanilla custard slices image

Sandwich creamy vanilla custard between two layers of crisp puff pastry in these golden slices. A luxurious patisserie addition to an afternoon tea.

Provided by Sarah Cook

Categories     Afternoon tea, Dessert

Time 2h5m

Yield Makes 8

Number Of Ingredients 11

500g pack puff pastry
50g flaked almond
3 tbsp icing sugar, for dusting, plus extra to serve
1 gelatine leaf
750ml whole milk
250ml double cream
1 vanilla pod, halved lengthways
100g cornflour
25g custard powder
3 egg yolks
140g caster sugar

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Roll out 250g of the pastry on a sheet of baking parchment to about 25cm square. Scatter over half the almonds, then press them in very gently, dust with half the icing sugar and lay over a second sheet of baking parchment. Lift onto a baking sheet, and sit another baking sheet on top like a sandwich. Fill a few small tins with baking beans (or something similarly heavy and ovenproof, like uncooked rice). Bake for 30 mins, then have a quick peek - it will probably need another 5 mins to be well browned and crisp all over.
  • Remove from the oven, take off the weights and top baking tray, then carefully lift off the top sheet of parchment and leave to cool. Repeat with the remaining pastry - you can do both sheets at once if you have enough baking sheets and tins, but they might not cook as evenly with two in the oven, so it is safer to do one at a time. Cool both completely.
  • Put the gelatine in a bowl of cold water to soften, then put the remaining custard ingredients in a big saucepan. Set over a low heat to start, whisking continuously to mix well, then increase the heat a little until the custard is gently boiling. Keep whisking the whole time - the custard will thicken and lump unevenly, but keep cooking and whisking until it is smooth and very thick.
  • Remove the custard from the heat and take out the vanilla pod. Squeeze out the water from the gelatine sheet, then stir it into the custard until it has dissolved.
  • Line the base and sides of a 20cm square tin with baking parchment - criss-crossing two big strips will give you the neatest corners. Using a big, sharp knife and a ruler - or the base of your tin if it is removable - trim one pastry sheet to a shade under a 20cm square, so it will sit inside the tin, almond-side down. Spread over the custard as evenly as you can. Trim the second pastry sheet in the same way, but then divide the square into eight 10 x 5cm rectangles (so it will be easier when you cut the slices later). Sit them on top of the custard, almond-side up, putting them back together a bit like a jigsaw puzzle. Gently press down on the pastry so it doesn't break but sticks to the custard, then cover and chill for 4 hrs or so, but better still overnight.
  • To serve, lift the slice from the tin and cut all the way through where the pastry top is already cut. Dust the slices with a little more icing sugar and serve. Best eaten within 24 hours, when the pastry is still good and crisp.

Nutrition Facts : Calories 658 calories, Fat 41 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 29 grams sugar, Protein 10 grams protein, Sodium 0.7 milligram of sodium

CHOCOLATE CRUNCH



Chocolate crunch image

Indulge in these chocolate crunch squares whenever you need a sweet treat. They're lovely with a cup of tea or coffee

Provided by Jess Whitehead

Categories     Afternoon tea

Time 45m

Yield Makes 8-10

Number Of Ingredients 7

170g unsalted butter, melted, plus extra for the tin
1 tsp vanilla extract
170g caster sugar
225g self-raising flour
25g cocoa powder
1 large egg, beaten
2 tbsp granulated sugar

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Butter a 20cm square tin and line with baking parchment. Stir the melted butter and vanilla together in a bowl. Mix the caster sugar, flour and cocoa together in another bowl.
  • Pour the bowl of wet ingredients into the dry and beat together, then add the egg and beat again until combined. Press into the prepared tin. Brush the top with water and sprinkle over the granulated sugar.
  • Bake for 30-35 mins. Leave to cool slightly in the tin for 5 mins before slicing into squares and transferring to a wire rack to cool completely.

Nutrition Facts : Calories 311 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium

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