vanilla slice

Method

• step 1

  Method

• step 2

  Pre-heat the oven to 200ð C (400ð F - Gas 6)

• step 3

  Leave the pastry at room temperature for a little while before rolling

• step 4

  Cut the contents of packet in half and roll out each piece into 30 cm squares

• step 5

  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

• step 6

  Bake for about 10 minutes or until browned

• step 7

  Carefully trim each sheet to about 23 cm square and pat any risen areas back down with your hands

• step 8

  Line a 23 cm square baking tray with tin-foil and allow plenty of overlap for easy removal

• step 9

  Place one sheet of the pastry in the foil

• step 10

  Add the sugar, cornflour and custard powder to a cold saucepan, add a little milk and combine to a paste

• step 11

  Whisk in the remaining milk and mix well

• step 12

  Add the butter, heat the pan and gently bring to the boil, stirring often

• step 13

  Reduce the heat, stir in the vanilla essence and simmer for 3 minutes to thicken

• step 14

  Whisk the egg yolks in a separate bowl and then whisk into the pan

• step 15

  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

• step 16

  Lemon icing

• step 17

  Beat the lemon juice and zest in with the butter. It may help to microwave the butter for a few seconds to soften first

• step 18

  Beat in the icing sugar and add a little water if needed

• step 19

  Allow the sandwich to cool then spread the icing evenly over the top

• step 20

  Chill in the refrigerator