VANILLA SLICE
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
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
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
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
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
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
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
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
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
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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CLASSIC QUEEN VANILLA SLICE RECIPE | QUEEN FINE FOODS
From queen.com.au
Servings 16Total Time 50 minsEstimated Reading Time 2 mins
- Preheat oven to 180°C (fan forced) and defrost puff pastry sheets. Line two baking trays with baking paper and lay the pastry sheets on top. Place another baking tray on top of your pastry sheet to prevent pastry rising too much during baking. Bake in oven for approximately 20 minutes, or until the pastry is golden. Remove from oven and allow to cool completely.
- Line a 23cm square tin with aluminium foil, extending it over the sides so you can use it as handles to remove the slice when cool. Place one sheet of pastry in base of tin, top side down.
- Combine sugar, corn flour and custard powder in a saucepan. Gradually add half the milk and whisk until smooth. Add the rest of the milk, and cream and stir over medium heat until mixture starts to boil and thicken. Allow to boil, stirring constantly for 1 minute. Reduce heat to low, add butter and Queen Natural Concentrated Vanilla Extract and whisk until butter is melted. When the mixture is smooth, remove pan from heat, then whisk in egg yolks until combined.
- Spread vanilla custard over pastry inside the tin, then place the second pastry sheet on top and allow to cool. Refrigerate for 6 hours or overnight.
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