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Classic Vanilla Slice

by Nick Makrides
Published: Last Updated on

Classic Vanilla Slice is one of those desserts that makes you really appreciate how simple desserts can be absolute stunners! This dessert is all about two things. A thick layer of vanilla bean speckled custard sandwiched between two buttery puff pastry layers. Dusted with powdered sugar and ready for you to dig into. Classic never tasted so good!

Neatly sliced Classic Vanilla Slice.

Close up shot of Classic Vanilla Slice.

Nick’s favourite thing…

Where do I even start? I mean just look at the photos! Those vanilla bean specs in the custard? Divine! The best ever vanilla dessert and one of my personal favourites!

Top down shot of Classic Vanilla Slice in tin.Sorry about the out-of-sharpness of this photo! Still getting used to my new camera! haha

What does Classic Vanilla Slice taste like?

Let me break it down. And there are only 2 big main elements in this dessert.

Pastry – it’s flaky, butter and crispy. And it stays crispy! I used the Pampas brand butter puff pastry. Nothing beats it. Those crispy layers of pastry on top and bottom contrast to the silky smooth custard!

Vanilla Custard – the custard is silky smooth. My absolute favourite thing about it is the egg that sets it. There’s a lot of egg yolks in this recipe. If you’re looking for ideas on ways to use the egg whites, why not try my macarons? Or this pavlova recipe!

What are the ingredients I need?

Ingredients image for Classic Vanilla Slice.

Butter puff pastry – I used the pampas brand one from Coles and Safeway and I used the butter puff pastry. I found it had a much nicer texture. It went more evenly golden and tasted nicer. But you can use regular puff pastry sheets. I wouldn’t recommend using the low fat ones.

Caster Sugar – Sometimes also known as superfine sugar.

Corn starch – This will help thicken up and set the custard in the recipe.

Egg yolks – This will also help thicken up the custard, but it will help add flavour as well.

Whole milk – I used regular whole milk for this recipe. You can use skim if you like.

Vanilla bean paste – Make sure you use really good quality vanilla in this recipe. This recipe is all about the vanilla! I used a very small amount, but because it’s good quality, a little goes a long way. In it place you can use regular vanilla extract or even real vanilla beans which will also give you that nice, speckled vanilla bean look which is what I love about this recipe visually.

Unsalted butter – Make sure you’re using chilled butter. Chilled butter will allow the butter to melt into the custard more slowly while it’s hot and prevent it from melting too quickly which can result in it splitting or just becoming a pool of melted butter that creates a mess.

Powdered sugar – also known as icing sugar.

Classic Vanilla Slice with powdered sugar being dusted on.What can I do with my leftover egg whites?

Can I suggest making a delicious meringue? Or maybe a pavlova? I have a delicious one here that you can try!

Piece of Classic Vanilla Slice with fork full taken out.

Let’s go through each step.

Pastry

Instructional image for Classic Vanilla Slice 01

  1. Add the frozen puff pastry on two baking trays lined with baking paper.
  2. Allow to thaw before using a fork to prick holes on top.

Instructional image for Classic Vanilla Slice 02

  1. Place another sheet of baking paper on top and another baking tray on top of that. Bake for 20 minutes or until golden. Once baked allow to cool down completely.
  2. Gently place a 9-inch baking tin on top of one of the baked sheets. Use a serrated knife to gently score and cut down the pastry to the size of the bottom of the baking tray. Do the same with the other pastry sheet and the top of the baking tray. Sometimes baking trays can be a different size on the bottom and top.

Vanilla Custard

Instructional image for Classic Vanilla Slice 03

  1. Add the sugar and corn starch to a large heat proof bowl. Use a whisk to combine.
  2. Add the egg yolks and whisk to combine.

Instructional image for Classic Vanilla Slice 04

  1. Add 1/2 cup of the hot milk and whisk to combine. Then add the remaining milk and vanilla bean paste and whisk.
  2. Pour the mixture into a large saucepan.

Instructional image for Classic Vanilla Slice 05

  1. Whisk on medium high heat until it thickens. About 5-6 minutes.
  2. Once thickened, take off the heat and add the butter.

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  1. Whisk until the butter is melted and well combined.

Let’s put it together!

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  1. Line the bottom and sides of the baking tray with baking paper.
  2. Place the smaller pastry sheet in the bottom.

Instructional image for Classic Vanilla Slice 08

  1. Run the custard through a sieve on top of the pastry.
  2. Use a spatula to smoothen out flat.

Instructional image for Classic Vanilla Slice 09

  1. Place the second pastry sheet on top. Place in the fridge to chill for 2 hours or overnight.

How to cut it!

Instructional image for Classic Vanilla Slice 10

  1. Gently lift the vanilla slice out of the baking tin. Place on a chopping board.
  2. You want to use a sharp serrated knife. That’s important. Gently score the pastry by running it on top of the vanilla slice.

Instructional image for Classic Vanilla Slice 11

  1. Once you score through the top pastry layer cut the rest of the slice in one motion all the way to the bottom.
  2. Carefully wipe the knife clean before making the next cut. Finish with a dusting of powdered sugar and serve.

My Top Tips!

  • When slicing the vanilla slice, make sure you do it slowly. Gently score the pastry with a serrated knife. Then make the full slice in one go.
  • Dust with powdered sugar after the vanilla slices have been cut. I just feel it results in a much nicer looking and neater vanilla slice.

Other Recipes You Might Like! 

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I hope you guys enjoyed this simple but delicious Classic Vanilla Slice recipe with me. Please comment in the comments section below, or feel free to share with your family and friends on social media.

I’ll see you all on the following recipe. Happy baking!

N x

Pinterest image for Classic Vanilla Slice. 02

Neatly sliced Classic Vanilla Slice.

Classic Vanilla Slice

Classic never tasted so good! vanilla bean speckled custard sandwiched between two buttery puff pastry layers and dusted with powdered sugar!

Serves 9

4.5 from 92 votes
Author: Nick Makrides
Print Recipe Pin Recipe
Prep: 20 mins
Cook: 40 mins
Total: 4 hrs
Course: Dessert
Cuisine: American
Calories: 560kcal
Author: Nick Makrides

Ingredients

Pastry

  • 2 sheets butter puff pastry, frozen

Vanilla Custard

  • 1/2 cup (110 g) caster sugar
  • 1/3 cup (40 g) corn starch
  • 8 egg yolks
  • 3 cups (750 ml) milk, hot
  • 2 tsp vanilla bean paste
  • 1/2 cup (113 g) unsalted butter
  • 1/4 cup (50 g) powdered sugar

Learn How To Make it! [VIDEO]


Instructions

Pastry

  • Preheat an oven to 150°C / 300°F. Add the frozen puff pastry on two baking trays lined with baking paper. Allow to thaw before using a fork to prick holes on top. Place another sheet of baking paper on top and another baking tray on top of that. Bake for 20 minutes or until golden.
  • Once baked allow to cool down completely. Gently place a square 9-inch baking tin on top of one of the baked sheets. Use a serrated knife to gently score and cut down the pastry to the size of the bottom of the baking tray. Do the same with the other pastry sheet and the top of the baking tray. Sometimes baking trays can be a different size on the bottom and top.

Vanilla Custard

  • Add the sugar and corn starch to a large heat proof bowl. Use a whisk to combine. Add the egg yolks and whisk to combine. Add 1/2 cup of the hot milk and whisk to combine. Then add the remaining milk and vanilla bean paste and whisk.
  • Pour the mixture into a large saucepan and whisk on medium high heat until it thickens. About 5-6 minutes. Once thickened, take off the heat and add the butter. Whisk until the butter is melted and well combined.

Let's Put It Together!

  • Line the bottom and sides of the baking tray with baking paper and place the smaller pastry sheet in the bottom. Run the custard through a sieve on top of the pastry. Use a spatula to smoothen out flat. Place the second pastry sheet on top. Place in the fridge to chill for 2 hours overnight.

How To Cut It!

  • Gently lift the vanilla slice out of the baking tin. Place on a chopping board.
  • You want to use a sharp serrated knife. That’s important.Gently score the pastry by running it on top of the vanilla slice. Once you score through the top pastry layer cut the rest of the slice in one motion all the way to the bottom. Carefully wipe the knife clean before making the next cut. Finish with a dusting of powdered sugar and serve.

Notes

Storage
This Vanilla Slice can be stored in an airtight container for up to three days.

Nutrition

Calories : 560kcal
Carbonhydrates: 39g
Protein: 9g
Fat: 38g
Saturated Fat: 15g
Polyunsaturated Fat: 4g
Monounsaturated Fat : 17g
Trans Fat : 1g
Cholesterol: 209mg
Sodium: 181mg
Potassium : 178mg
Fiber: 1g
Sugar : 10g
Vitamin A: 678IU
Calcium: 122mg
Iron: 2mg
Nutrition Disclosure
Gave this recipe a go?Mention @thescranline or tag #thescranline!

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34 comments

Cara September 5, 2021 - 4:26 pm

Hi Nick, attempting this today. Do we follow your instructions for the baking of puff pastry or the box instructions? I’m using Pepperidge farm product. Thanks

Reply
Nick Makrides September 19, 2021 - 2:21 am

Hi Cara, my instructions will work for most puff pastry’s. I’ve never used that brand but I don’t see why it would be different. Hope that helps! N x

Reply
Cherry October 14, 2021 - 10:29 pm

5 stars
Hey Nick! Thanks for the lovely simple recipe. It was really delicious. I have your Sugar Rebels book and my 4 year old son just loves flipping through it. He has requested for me to make all of it and I am just hoping he forgets about it or forgives his mother for not making it look awesome like your work. Your chocolate cake recipe is now my go-to chocolate cake/cupcake recipe. Thanks so much and keep up the fantastic work.

Reply
Nick Makrides November 1, 2022 - 5:06 am

Aww, thanks so much Cherry! THat’s such a lovely thing! N x

Reply
Kate December 9, 2021 - 3:59 am

Can you tell me more about the sieve step? What should I be trying to achieve?

Reply
Nick Makrides September 13, 2022 - 11:35 am

Hi Kate! Sure! It’s to get rid of any potential lumps. N x

Reply
Rachel C January 27, 2022 - 10:49 pm

Can I use duck eggs instead of chicken?

Reply
Nick Makrides September 9, 2022 - 11:26 am

Hi Rachel! I’m not sure that would be a good idea as I think Duck eggs are larger than chicken eggs so it may throw off the end result. Hope that helps! N x

Reply
Sheila Boleyn February 21, 2022 - 6:10 pm

Thank you for all your amazing recipes!!!!!

Reply
Nick Makrides August 2, 2022 - 10:43 am

Hi Sheila! Thanks so much for your lovely comment! N x

Reply
Jalana Azevedo March 1, 2022 - 11:17 pm

5 stars
Hey great recipe. Super scrummy.. just so you know Puff Pastry is super easy to make. And so satisfying. Best trick to remember is that if/ when😜 a hole arises put some flour on it and carry on.
Cheers

Reply
Nick Makrides August 2, 2022 - 10:08 am

Thanks Jalena! I’ll give it a go! N x

Reply
Trevor Allen March 13, 2022 - 7:23 am

Hey Nick, I’m giving this a go but using hot cross buns obviously cut in half, instead of pastry.Hopefully turns out ok

Reply
Nick Makrides April 28, 2022 - 3:20 am

Oh my goodness that sounds amazing Trevor! I’d love to hear how it went! N x

Reply
Joey May 22, 2022 - 8:10 pm

Hi! Is this like the Hungarian pastry, they called Sisi Cake?

Reply
Nick Makrides May 28, 2022 - 7:06 am

Hmm, not sure about that one Joey, I’ve never heard of that cake! N x

Reply
Amanda July 5, 2022 - 12:31 pm

5 stars
This was a HUGE hit! And so much simpler to make than it looks when finished. Thank you for sharing the recipe!

Reply
Nick Makrides July 11, 2022 - 1:49 am

Thanks Amanda! N x

Reply
Silvana July 10, 2022 - 8:45 pm

Hi Nick…my husband is Australian and loves vanilla slice. We tried a recipe last week, and it was horrible. I made your recipe today…all by myself ( I don’t bake ever!)
So easy! It’s in the fridge cooling now!
Can’t wait to dive in and taste this baby!

Reply
Nick Makrides July 11, 2022 - 1:52 am

Thanks so much Silvana! How’d it go? N x

Reply
Silvana July 14, 2022 - 7:09 pm

It was AMAZING Nick!!!
Thank you for the recipe…following you on Instagram…looking forward to more.

Reply
Nick Makrides August 1, 2022 - 5:35 am

Thanks so much Silvana! N x

Reply
Kaye July 18, 2022 - 11:48 am

5 stars
I made this for guests that we had over for dinner. I made it exactly as the recipe. Turned out perfectly and was a big hit, I will be using this recipe from now on. Thanks Nick. Easy to make also.

Reply
Nick Makrides August 1, 2022 - 4:19 am

Thanks so much Kaye! N x

Reply
Branka August 3, 2022 - 2:58 am

Hi Nick
Do you cool custard completely before you pour it on the pastry sheets?
Thanks
Branka

Reply
Nick Makrides August 4, 2022 - 11:09 am

Hi Branka! Great question, it goes on warm and sets with the pastry sheets underneath and on top. Hope that helps! N x

Reply
Azra Tutsch August 20, 2022 - 7:50 pm

5 stars
This one is my family favorite! Make it twice in a couple weeks! Nice and light perfect for summer dessert!

Reply
Nick Makrides August 23, 2022 - 1:25 am

Aww thanks so much! Glad to see you loving my recipes! N x

Reply
Mitzi September 5, 2022 - 4:16 am

Hey Nick, made this recently for a cafe and after 2 days in display fridge the custard started to shrink and crack slightly.. any thoughts on why that would happen?

Reply
Nick Makrides September 9, 2022 - 11:01 am

Hi Mitzi! It started to shrink and crack? I’m sorry to hear that! I’ve never experienced that so I’m unable to help! Sorry! N x

Reply
Lucas October 22, 2022 - 9:21 pm

4 stars
Made yesterday taste is great just my custard didn’t set 100%

Reply
Nick Makrides October 24, 2022 - 2:15 am

Glad you enjoyed them Lucas! N x

Reply
Van October 30, 2022 - 7:23 pm

I made this yesterday and even though it is delicious the custard didn’t congeal like in your pictures even though it did thicken considerably on the stove. Do you have an idea of why it didn’t come together? Will attempt again though.

Reply
Nick Makrides October 31, 2022 - 6:37 am

That’s so strange. Let me come back to you, revisiting this recipe this weekend! N x

Reply

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