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Member recipe

vanilla slice

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Serves 10

vanilla slice

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  • Servings
  • Makes abut 10 vanilla slices
  • Ingredients
  • 1 500g pack of ready made puff pastry
  • 1 cup granulated sugar
  • ¼ cup cornflour
  • 50 g butter
  • 2 large egg yolks
  • 2 teaspoons vanilla essence
  • ½ cup custard powder
  • 4 cups full cream milk
  • Lemon icing
  • 1 cup icing sugar
  • 1 teaspoon butter
  • 2 teaspoons lemon juice
  • Grated yest of ¼ lemon
  • ½ teaspoon water


    1. Method Pre-heat the oven to 200° C (400° F - Gas 6) Leave the pastry at room temperature for a little while before rolling Cut the contents of packet in half and roll out each piece into 30 cm squares Place each square on an un-greased baking tray and stab all over with the tines/prongs of a fork to lessen the chance of it rising too much Bake for about 10 minutes or until browned Carefully trim each sheet to about 23 cm square and pat any risen areas back down with your hands Line a 23 cm square baking tray with tin-foil and allow plenty of overlap for easy removal Place one sheet of the pastry in the foil Add the sugar, cornflour and custard powder to a cold saucepan, add a little milk and combine to a paste Whisk in the remaining milk and mix well Add the butter, heat the pan and gently bring to the boil, stirring often Reduce the heat, stir in the vanilla essence and simmer for 3 minutes to thicken Whisk the egg yolks in a separate bowl and then whisk into the pan Pour the hot custard over the first piece of puff pastry, cover with the second sheet and pat down so it comes into contact with the custard everywhere Lemon icing
    2. Beat the lemon juice and zest in with the butter. It may help to microwave the butter for a few seconds to soften first Beat in the icing sugar and add a little water if needed Allow the sandwich to cool then spread the icing evenly over the top Chill in the refrigerator

Comments, questions and tips

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2nd Jan, 2013
There's a mistake on the recipe... When you make the custard, you should always pour the milk into the whisked egg, not the other way round. This is because the heat of the milk in the pan will cause the egg to curdle. You should pour the milk gradually into the egg, whisking constantly. Let the milk dribble down the side of the bowl so it cools down a bit. Then return the mixture to the pan and heat again to thicken.
24th Nov, 2012
Dreadful recipe, don't bother.....custard curdles.......yellow mess....easier to make your own custard
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