Best Vanilla Slice Recipes

VANILLA SLICE - KREMPITA

Steps:

• Pastry:.
• Let the puff pastry sheets thaw, the roll them out on a lightly floured surface, and bake according to directions on a jelly roll pan.
• Let them cool, and then cut out the shape according to the size of the square pan - 9 inch x 13 inch.
• Once you cut them to the shape of the pan, cut one sheet into squares (I made 12); that will be the top of the cake.
• Cream:
• Mix egg yolks with sugar, until frothy. Add a cup of milk (out of the 6 1/3 cups), and corn starch, and mix well. Set the reminder of milk with vanilla sugar added, to boil, and when it comes to a boil, slowly mix in the yolk mixture, and stir constantly for a minute. Transfer to a large mixing bowl, and let cool completely. When cooled, add the whipped whipping cream, whipped with a stabilizer.
• Put the whole sheet on the bottom of the pan, and spread the filling over it. Arrange the cut out sheet on top.
• Refrigerate for few hours.
• Dust with powdered sugar before serving.

VANILLA SLICE

Steps:

• 1. Preheat oven to 400°F.
• 2. Line a baking sheet with parchment paper. Place defrosted puff pastry sheets (use two trays, if necessary) on baking sheet and bake for 15 to 18 minutes, or until golden brown. Cool completely on a wire rack.
• 3. While pastry is cooling, line a 9-inch square baking pan with aluminum foil or saran wrap, making sure the foil or wrap comes up over the sides. Place one sheet of pasty at the bottom of the pan, trimming the corners if necessary to make it fit the pan. Press down gently until pastry is relatively flat.
• 4. Pour the milk into a medium saucepan. Cut the vanilla bean in half and add it to the milk. Bring milk up to a simmer, then remove from heat. Scrap the seeds from the vanilla bean into the milk.
• 5. In a medium bowl, whisk together half n' half, sugar, cornstarch, custard powder or pudding mix, and egg yolks until very smooth. Pour into the saucepan with the vanilla milk, whisking to combine. Turn up heat to medium and, whisking frequently, cook until mixture comes to a boil and is very thick. Remove from heat. Stir in vanilla extract and butter, continuing to stir until butter melts. Pour into prepared pan on top of the sheet of pastry and smooth into an even layer.
• 6. Gently press remaining sheet of pastry - corners trimmed if necessary - on top of the custard layer. Refrigerate at least 6 hours or overnight.
• 7. Slice a knife around the sides of the pan (to loosen the custard from the edges of the pan), then use the overhanging foil or saran wrap to easily lift the dessert from the pan. Dust generously with confectioners' sugar before slicing.

KREMPITA OR VANILLA SLICE

Steps:

• Place pastry on flat tray and bake for 15 minutes at 350.
• To make cream (filling), mix egg yolks with flour and some cold milk. Boil milk with vanilla extract, sugar and orange zest. pour milk slowly to egg mixture, constantly mixing. Simmer on very low heat for 10 minutes constantly mixing. Remove from heat and add dissolved gelatin in some cold water. Mix well. Let the filling cool off.
• Mix vanilla sugar with some cream and add to filling while still warm. Spread filling over baked pastry, top with whipped cream and cover with second baked pastry sheet. Place into refrigerator and cut vanilla slices just before serving. Sprinkle with powdered sugar and serve with fresh fruit in season.

VANILLA SLICE

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.

VANILLA SPICE SLICE AND BAKE COOKIES

Steps:

• Beat butter at medium speed with an electric mixer, gradually adding sugar and beating well. Add egg and vanilla and beat well. Combine flour, soda, salt and spices; add to butter mixture, beating well. Stir in pecans.
• Shape dough into two 12-inch rolls. Wrap in wax paper and chill at least two hours.
• Unwrap rolls and cut into 1/4-inch slices and place on ungreased (or Silpat-lined) baking sheets.
• Bake at 350°F for 10 to 12 minutes. Cool slightly on baking sheets, then remove to wire racks to cool completely.
• Note: Dough can be frozen for several months. Slice dough while frozen and bake as directed.

PASSIONFRUIT VANILLA SLICE

Steps:

• Preheat oven to 210°C.
• Line 2 oven trays with baking paper and place one pastry sheet on each tray.
• Prick the pastry all over with a fork and bake for 10 to 15 minutes.
• Cool.
• Make the custard by mixing the custard powder, sugar and cream in a heavy saucepan.
• Gradually add the milk, stirring all the time on a medium heat until the custard boils and thickens.
• Remove from the heat and stir in the essence.
• Put a bit of baking paper or cling wrap on the surface so it doesn't get a skin and cool completely.
• Make the icing by combining the passionfruit, butter and icing sugar in a heatproof bowl.
• Stand over a pan of simmering water and stir until the icing is smooth and remove it from the heat.
• Place one sheet of pastry into a baking tin of the same size.
• You can cut the pastry to fit if needed.
• Spread evenly with the custard.
• Turn the other pastry sheet upside down and place on top of custard.
• Spread the icing evenly over the top.
• Refrigerate for several hours.
• The pastry will soften slightly and the custard should be firm.
• Cut into squares to serve using a serrated knife.

VANILLA SLICE

Steps:

• 1. Place one sheet of puff pastry onto a lined flat tray. Prick all over with a fork to stop pastry rising too much. Cook in a hot oven, 200-220C till golden brown. Repeat with the second sheet. Allow to cool
• 2. Using a mixer, add the cream, milk and pudding powder into a bowl and mix till light, thick and fluffy. Spoon onto cooled pastry sheet, smooth out to edges and top with the other cooled pastry sheet.
• 3. Sprinkle with icing sugar and keep refridgerated till you need it. Use serrated knife to cut into slices. Serve with fresh berries or just as is.

VANILLA SLICE

Steps:

• 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
• 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

VANILLA SLICE

Steps:

• Preheat oven to 180 Degrees Celsius.
• Place pastry on 2 lightly greased baking sheets.
• Bake for 20 minutes.
• Remove from oven and allow to cool.
• Using electric beater, beat cream until soft peaks form.
• Put vanilla pudding in another bowl and whisk in milk.
• Quickly fold whipped cream into pudding mix and spread over top of one of the pastry sheets.
• Put the other pastry sheet on top, flat side facing upwards.
• Sift icing sugar into bowl, stir in butter and water, and spread this over the top of the pastry.
• Leave for 15 minutes to set.
• Cut using serrated edge knife - into 12 slices.

VANILLA SLICE - KREMPITA

Steps:

• Let the puff pastry sheets thaw, the roll them out on a lightly floured surface, and bake according to directions on a jelly roll pan. Let them cool, and then cut out the shape according to the size of the square pan you will use. I used 9 inch x 13 inch. Once you cut them to the shape of the pan, cut one sheet into squares (I made 12); that will be the top of the cake.
• Cream: Mix egg yolks with sugar, until frothy. Add a cup of milk (out of the 6 1/3 cups), and corn starch, and mix well. Set the reminder of milk with vanilla sugar added, to boil, and when it comes to a boil, slowly mix in the yolk mixture, and stir constantly for a minute. Transfer to a large mixing bowl, and let cool completely. When cooled, add the whipped whipping cream, whipped with a stabilizer.
• Now put the whole sheet on the bottom of the pan, and spread the filling over it. Arrange the cut out sheet on top. Refrigerate for few hours before serving. Dust with powdered sugar.
• Instead of the top sheet of puff pastry, you can put whipped cream, and so on. Suit yourself, and enjoy : )

VANILLA SLICE

Steps:

• Line a 23cm square slab pan with foil, bring foil up to overlap sides of pan.
• Place pastry sheets on lightly greased oven trays.
• Bake in a hot oven about 6 minutes, or until well browned.
• Cool.
• Gently flatten pastry with hand.
• Fit 1 pastry sheet in prepared pan.
• Combine sugar, cornflour and custard powder in pan.
• Gradually stir in milk. Stir until smooth.
• Add butter and stir over heat until mixture boils and thickens.
• Simmer, stirring, about 3 minutes or until very thick and smooth.
• Remove from heat and stir in yolks and essence.
• Pour hot custard over pastry in pan.
• Top with remaining sheet of pastry, flat side up.
• Press down slightly.
• Cool.
• Spread pastry with passionfruit icing.
• Cut when set.
• FOR THE ICING:.
• Sift icing sugar into small heat-proof bowl.
• Stir in butter, passionfruit juice and enough water to make a stiff paste.
• Stir icing over hot water until spreadable.
• Recipe can be made a day ahead.
• Store covered in refrigerator.
• Do not freeze or microwave.

VANILLA SLICE WITH PASSIONFRUIT ICING

Steps:

• Preheat oven to 220°C. Line a 22cm square tin with baking paper. Using a sharp knife trim pastry to a 24cm square. Prick well with the tines of a fork. Place on a baking sheet and top with another heavy baking sheet. Bake for 12 Minutes or until golden. Set aside to cool. Repeat with remaining pastry. Place one piece of the puff pastry in the bottom of the tin. Place sugar and custard powder in a saucepan. Add enough milk to make the mixture smooth and place over medium heat. Add remaining milk and cook, whisking until mixture thickens. Remove from heat and add butter, eggs and vanilla essence. Pour half the custard immediately over the puff pastry. Place another layer of pastry on top and pour over remaining custard. Place remaining pastry on top. Set aside to cool and set. Sift icing sugar into a bowl. Mix through butter and passionfruit pulp and a little water if necessary. Turn out slice and ice. Serve cut into squares. *The amount of pulp needed will depend upon the quality of the passion fruits. Add enough to make an icing consistency.