The Old-Fashioned Vanilla Slice is a beloved Australian dessert, featuring layers of crisp puff pastry filled with a rich, creamy vanilla custard and topped with a sweet icing. This treat, often found in bakeries across the country, is known for its delightful contrast between the flaky pastry and smooth custard.
Whether you’re reminiscing about childhood memories or discovering this classic for the first time, this recipe brings the traditional bakery favorite into your home kitchen.
Ingredients
(Makes one 20 cm × 20 cm tray — about 9 squares)
Pastry & Custard:
- 2 sheets puff pastry (store-bought)
- 1½ cups full cream milk
- 1½ cups thickened cream
- ¾ cup caster sugar
- ½ cup cornflour
- ⅓ cup custard powder
- 60g unsalted butter
- 2 tsp vanilla extract
- 2 large egg yolks
Icing:
- 1½ cups icing sugar, sifted
- 1–2 tbsp passionfruit pulp or 1 tbsp milk + ½ tsp vanilla extract
- Optional: Extra icing sugar, for dusting
Preparation
Step 1: Prepare the Pastry
- Preheat your oven to 200°C (180°C fan-forced).
- Line two baking trays with baking paper. Place a sheet of puff pastry on each tray.
- Prick the pastry sheets all over with a fork to prevent excessive puffing.
- Place another sheet of baking paper over each pastry sheet and then another baking tray on top to weigh them down.
- Bake for 15–20 minutes or until golden brown and crisp.
- Remove from the oven, discard the top trays and baking paper, and allow the pastry to cool completely.
- Trim the pastry sheets to fit a 20 cm × 20 cm square baking tin.
Step 2: Prepare the Custard Filling
- In a large saucepan, combine the caster sugar, cornflour, and custard powder.
- Gradually whisk in the milk and cream until smooth.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil.
- Reduce the heat to low and cook for an additional 2 minutes, stirring continuously.
- Remove the saucepan from the heat.
- Add the butter and vanilla extract, stirring until the butter has melted and the mixture is smooth.
- Whisk the egg yolks in a separate bowl, then gradually add a small amount of the hot custard to the yolks, whisking constantly to temper them.
- Return the tempered yolks to the saucepan with the remaining custard, stirring well to combine.
- Pour the custard into a bowl, cover with plastic wrap touching the surface to prevent a skin from forming, and allow it to cool to room temperature.
Step 3: Assemble the Slice
- Line a 20 cm × 20 cm square baking tin with baking paper, ensuring the paper extends over the sides for easy removal.
- Place one sheet of the trimmed puff pastry into the base of the tin.
- Pour the cooled custard over the pastry base, smoothing the top with a spatula.
- Top with the second sheet of puff pastry, pressing down gently to ensure it adheres to the custard layer.
- Refrigerate the assembled slice for at least 4 hours, or until the custard is fully set.
Step 4: Prepare the Icing
- In a bowl, combine the sifted icing sugar with either passionfruit pulp or milk and vanilla extract, stirring until smooth and spreadable.
- Spread the icing over the top layer of puff pastry.
- Optional: Dust with extra icing sugar for a classic finish.
- Return the slice to the refrigerator for an additional 30 minutes to allow the icing to set.
Step 5: Serve
- Remove the slice from the tin using the overhanging baking paper.
- Cut into squares using a sharp knife, wiping the blade clean between cuts for neat slices.
- Serve chilled and enjoy!
Variations
- Passionfruit Icing Classic: Stick to tradition by using fresh passionfruit pulp in the icing. The seeds add texture, and the tanginess balances the rich custard.
- Glazed Top: Instead of icing, top the slice with a thin apricot glaze or dusting of icing sugar for a lighter finish.
- Custard Powder Only: If you don’t have cornflour, you can use custard powder alone (increase to ¾ cup) for a richer yellow hue and classic flavour.
- Puff Pastry Alternatives: Try using shortcrust pastry for a sturdier base or crackers like SAO biscuits (as in some retro Aussie versions) for a shortcut crust.
- Chocolate Custard Slice: Replace 2 tablespoons of the custard powder or cornflour with cocoa powder, and use chocolate icing for a decadent twist.
- Caramel Custard Slice: Add ¼ cup caramel sauce to the custard and top with caramel glaze or a drizzle for a sticky-sweet variation.
- Fruit Layer: Add a thin layer of fresh raspberries, sliced banana, or stewed apple between the pastry and custard for added flavour and texture.
- Vanilla Bean Upgrade: Swap vanilla extract for vanilla bean paste or scraped vanilla pod for a more aromatic, bakery-style slice.
- Vegan-Friendly: Use plant-based puff pastry, dairy-free milk and cream, and a vegan custard substitute to create a vegan version of this classic.
Cooking Note
This recipe requires careful attention during the custard preparation to ensure a smooth, lump-free filling. Constant stirring and gradual heating are key to achieving the desired consistency.
Allowing sufficient chilling time is essential for the custard to set properly, making slicing and serving easier.
Serving Suggestions
- Serve with a dollop of whipped cream for added indulgence.
- Pair with fresh berries to complement the richness of the custard.
- Enjoy with a cup of tea or coffee as an afternoon treat.
Tips
- Use full-fat milk and cream for a richer custard.
- Ensure the custard is fully cooled before assembling to prevent the pastry from becoming soggy.
- Trim the pastry sheets to fit the tin precisely for clean edges.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days
⏱️ Prep Time & Total Time
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Chill Time: 4.5 hours
- Total Time: ~5 hours 20 minutes
Nutritional Information (Per square, approximately)
- Calories: 320 kcal
- Protein: 4 g
- Fat: 18 g
- Saturated Fat: 11 g
- Carbohydrates: 36 g
- Sugar: 22 g
- Sodium: 120 mg
Note: Nutritional values are estimates and may vary based on specific ingredients used.
FAQs
Q: Can I use homemade puff pastry?
A: Yes, homemade puff pastry can be used for a more authentic touch, though store-bought pastry works well and saves time.
Q: Is it necessary to use both cornflour and custard powder?
A: Using both provides a firmer set and richer flavor, but you can use one or the other if preferred.
Q: Can I freeze the vanilla slice?
A: It’s not recommended, as freezing may affect the texture of the custard and pastry upon thawing.
Conclusion
The Old-Fashioned Vanilla Slice is a timeless dessert that brings together layers of flaky pastry, creamy custard, and sweet icing. Whether for a special occasion or a simple indulgence, this recipe delivers a delightful treat that’s sure to impress.
Print
Old-Fashioned Vanilla Slice
- Total Time: ~5 hours 20 minutes
Ingredients
Scale
Ingredients
(Makes one 20 cm × 20 cm tray — about 9 squares)
Pastry & Custard:
- 2 sheets puff pastry (store-bought)
- 1½ cups full cream milk
- 1½ cups thickened cream
- ¾ cup caster sugar
- ½ cup cornflour
- ⅓ cup custard powder
- 60g unsalted butter
- 2 tsp vanilla extract
- 2 large egg yolks
Icing:
- 1½ cups icing sugar, sifted
- 1–2 tbsp passionfruit pulp or 1 tbsp milk + ½ tsp vanilla extract
- Optional: Extra icing sugar, for dusting
Instructions
Preparation
Step 1: Prepare the Pastry
- Preheat your oven to 200°C (180°C fan-forced).
- Line two baking trays with baking paper. Place a sheet of puff pastry on each tray.
- Prick the pastry sheets all over with a fork to prevent excessive puffing.
- Place another sheet of baking paper over each pastry sheet and then another baking tray on top to weigh them down.
- Bake for 15–20 minutes or until golden brown and crisp.
- Remove from the oven, discard the top trays and baking paper, and allow the pastry to cool completely.
- Trim the pastry sheets to fit a 20 cm × 20 cm square baking tin.
Step 2: Prepare the Custard Filling
- In a large saucepan, combine the caster sugar, cornflour, and custard powder.
- Gradually whisk in the milk and cream until smooth.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil.
- Reduce the heat to low and cook for an additional 2 minutes, stirring continuously.
- Remove the saucepan from the heat.
- Add the butter and vanilla extract, stirring until the butter has melted and the mixture is smooth.
- Whisk the egg yolks in a separate bowl, then gradually add a small amount of the hot custard to the yolks, whisking constantly to temper them.
- Return the tempered yolks to the saucepan with the remaining custard, stirring well to combine.
- Pour the custard into a bowl, cover with plastic wrap touching the surface to prevent a skin from forming, and allow it to cool to room temperature.
Step 3: Assemble the Slice
- Line a 20 cm × 20 cm square baking tin with baking paper, ensuring the paper extends over the sides for easy removal.
- Place one sheet of the trimmed puff pastry into the base of the tin.
- Pour the cooled custard over the pastry base, smoothing the top with a spatula.
- Top with the second sheet of puff pastry, pressing down gently to ensure it adheres to the custard layer.
- Refrigerate the assembled slice for at least 4 hours, or until the custard is fully set.
Step 4: Prepare the Icing
- In a bowl, combine the sifted icing sugar with either passionfruit pulp or milk and vanilla extract, stirring until smooth and spreadable.
- Spread the icing over the top layer of puff pastry.
- Optional: Dust with extra icing sugar for a classic finish.
- Return the slice to the refrigerator for an additional 30 minutes to allow the icing to set.
Step 5: Serve
- Remove the slice from the tin using the overhanging baking paper.
- Cut into squares using a sharp knife, wiping the blade clean between cuts for neat slices.
- Serve chilled and enjoy!
- Prep Time: 30 minutes
- Chilling Time: 4.5 hours
- Cook Time: 20 minutes
Nutrition
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 120 mg
- Fat: 18 g
- Protein: 4 g