Name: Take a trip down memory lane with this nostalgic vanilla slice
Prep time: 45 min
Cook time: 55 min
Total time: 100 min
Ingredients: 4 x 25cm square sheets frozen; butter puff pastry, partially thawed (see tip); 2 tablespoons white sugar; 3/4 cup custard powder; 2/3 cup cornflour; 1 cup caster sugar; 2 cups full-cream milk; 600ml thickened cream; 60g butter, chopped, softened; 4 egg yolks; 3 teaspoons vanilla bean paste; PASSIONFRUIT ICING; 2 cups pure icing sugar; 1 tablespoon softened butter; 3 tablespoons fresh passionfruit pulp (2 passionfruit)

A vanilla slice is an Aussie favourite that’s pretty hard to beat. But with a secret ingredient, this recipe adds a tropical twist to this nostalgic treat. With the addition of fresh passionfruit pulp to create a fruity passionfruit icing, it takes your standard vanilla slice to the next level. Are you ready to give it a go?

Ingredients

4 x 25cm square sheets frozen

butter puff pastry, partially thawed (see tip)

2 tablespoons white sugar

3/4 cup custard powder

2/3 cup cornflour

1 cup caster sugar

2 cups full-cream milk

600ml thickened cream

60g butter, chopped, softened

4 egg yolks

3 teaspoons vanilla bean paste

PASSIONFRUIT ICING

2 cups pure icing sugar

1 tablespoon softened butter

3 tablespoons fresh passionfruit pulp (2 passionfruit)

Method

Step 1

Place a large flat baking tray in the oven. Preheat oven and tray to 220°C/ 200°C fan-forced.

Step 2

Place a sheet of pastry on a sheet of baking paper. Sprinkle with 1 tablespoon white sugar. Gently roll sugar into the pastry with a rolling pin. Top with a second sheet of pastry. Use the rolling pin to gently press the sheets together. Working quickly, lift the pastry stack, still on baking paper, onto the hot tray. Top with a second sheet of paper, then place a heavy roasting pan on top. Place in oven and bake for 10 minutes. Remove roasting pan and the top sheet of baking paper. Bake a further 10 minutes or until golden. Set aside for 5 minutes. Place a sheet of baking paper over the cooked pastry. Place the roasting pan on top and gently press down on the pan to compress the pastry layers. Remove pastry to a wire rack to cool. Repeat with remaining pastry and sugar.

Step 3

Line a 22cm, deep square cake pan with baking paper, allowing 2cm overhang on all four sides. Use a serrated knife to trim one baked pastry square so it sits snuggly in the base of the cake pan, flat side down.

Step 4

Combine custard powder, cornflour and caster sugar in a bowl. Combine milk and cream in a jug and pour into the custard powder mixture, whisking until smooth. Pour mixture into a medium saucepan on medium heat. Add butter and cook, whisking constantly, for 10–12 minutes or until custard comes to the boil. Reduce heat to medium-low, then simmer for 2 minutes. Remove from heat. Whisk in egg yolks and vanilla. Pour hot custard over pastry in cake pan.

Step 5

Trim remaining baked pastry square. Place flat side up over the hot custard, pressing gently to secure. Refrigerate for 4 hours or until cold.

Step 6

To make the icing, mix icing sugar, butter and 2 tablespoons passionfruit in a bowl to a spreadable icing. Add more passionfruit if needed. Spread over pastry. Let it set before cutting the slice.

Vanilla slice recipe with passionfruit — *(Credit: Photography: Con Poulos | Styling: Lucy Busuttil)*

Cook’s tips

If you can’t find butter puff pastry sheets, you can use regular puff pastry sheets.

Janelle Bloom

Senior food editor Sarah Murphy Senior food editor

Sarah Murphy is a Senior Food Editor who has worked across leading Australian food magazines since 2010. She holds a Bachelor of Communications (Advertising and Public Relations) and has contributed to magazines including delicious., The Australian Women’s Weekly Food, Super Food Ideas and Woman’s Day. Sarah has also worked across multiple cookbooks for delicious. magazine and The Australian Women’s Weekly Cookbooks. Currently, Sarah is the Senior Food Editor for Better Homes and Gardens Magazine and oversees all food content, creating and developing achievable recipes for readers that still excite and impress.