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Delicious Australian vanilla slice with creamy custard and flaky pastry layers.

Classic Vanilla Slice

This delightful Australian vanilla slice features crispy puff pastry layers filled with creamy custard, capturing the essence of nostalgic bakery treats.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Dessert, Sweet Treat
Cuisine: Australian
Calories: 250
Ingredients Method Notes

Ingredients
  

Pastry
  • 2 sheets Puff pastry sheets Store bought is perfect; all butter puff pastry is recommended for a crispier texture.
Custard
  • 2 cups Milk Full cream gives the best custard texture.
  • 1 tbsp Vanilla extract Vanilla bean paste is even nicer.
  • 4 large Egg yolks For richness and classic custard taste.
  • 3 tbsp Caster sugar Dissolves easily.
  • 3 tbsp Cornflour Helps the custard set.
  • 2 tbsp Butter For smoothness.
  • 1 cup Icing sugar For dusting on top.
  • 1 tsp Lemon juice Optional splash in the icing for brightness.

Method
 

Preparing the Pastry
  1. Preheat your oven and bake the puff pastry sheets according to package directions until deep golden brown.
  2. Place the pastry sheets on a tray between two baking sheets to ensure they rise evenly.
  3. Let the pastry cool completely after baking.
Making the Custard
  1. In a saucepan, whisk together milk, vanilla, egg yolks, caster sugar, and cornflour.
  2. Heat the mixture over medium heat while whisking continuously until it thickens and is smooth.
  3. Remove from heat and stir in butter until melted and combined.
Assembling the Slice
  1. Spread half of the custard over one sheet of pastry, then top with the second sheet of pastry.
  2. Spread the remaining custard on top and chill in the refrigerator for at least 6 hours or overnight.
  3. Dust with icing sugar before serving.
Serving
  1. Use a sharp knife to slice into portions, wiping the blade between cuts for clean slices.

Notes

Chill the slice longer than you think for better consistency. Do not skip the quality vanilla for flavor. If custard is lumpy, strain it through a fine sieve before spreading.