Introduction

Imagine a delicate stack of golden puff pastry, shattering to the touch, revealing a cloud-like vanilla custard that’s rich but not heavy. This Creamy Vanilla Slice blends simple pantry ingredients into an elegant treat perfect for afternoon tea or a special finish to dinner.

Ingredients

• 2 sheets puff pastry — provides the crisp, flaky layers.
• 2 cups (480 ml) whole milk — base for the custard; full fat gives best texture.
• 1/2 cup (100 g) granulated sugar — sweetens the custard.
• 3 large egg yolks — thicken and enrich the cream.
• 1/4 cup (30 g) cornstarch — stabilizes the custard for clean slices.
• 2 tsp vanilla extract or 1 vanilla bean — the star flavor.
• 2 tbsp butter — adds silkiness and sheen.
• Powdered sugar (optional) — for dusting, or use a thin glaze.

Method

1. Bake the pastry: Preheat oven to 200°C/400°F. Dock puff pastry sheets with a fork, trim if needed, place between parchment and a sheet pan, and blind-bake 12–15 minutes until golden and crisp. Cool.
2. Make custard: Heat milk with vanilla until steaming. Whisk yolks, sugar, and cornstarch until pale. Temper yolks with hot milk, return to saucepan, and cook over medium, whisking, until thick and bubbling. Remove from heat; stir in butter. Chill, cover surface with cling film to prevent skin.
3. Assemble: Place one pastry sheet on a board, spread cooled custard evenly, top with second sheet. Press gently, refrigerate 1–2 hours for firm slices.
4. Finish: Trim edges for neat rectangles, dust with powdered sugar or brush with a simple glaze (1/2 cup powdered sugar + 1–2 tsp milk).
5. Serve: Slice with a hot, dry knife (wipe between cuts) and enjoy chilled or at cool room temperature.

Pro Tips

• Use cold pastry and a hot oven for maximum lift.
• Chill the custard thoroughly before assembling to get tidy slices.
• For extra shine, brush the top with warmed apricot jam before dusting sugar.