Creamy Vanilla Slice with Flaky Puff Pastry
Homemade Vanilla Slice is a magical dessert that combines crisp, flaky pastry with luxuriously creamy custard. The custard is cooked on the stove, infused with vanilla bean or extract, and thickened to a rich, smooth texture. Once assembled and chilled, the slice is dusted with powdered sugar and cut into squares for a dessert that's as elegant as it is indulgent. Beware: this one is completely irresistible!
Servings: 9 larger or 16 smaller squares
Calories: 521kcal
Equipment
Ingredients
For the puff pastry
- 2 (8½ oz; 490g) sheets of puff pastry, thawed
For the vanilla bean custard
- ⅔ cup (133g) granulated sugar
- ½ cup (60g) cornstarch
- ¼ tsp kosher salt
- 3½ cups (795g; 830ml) whole milk, warm
- 6 large egg yolks, room temperature
- 1 vanilla bean, cut in half, seeds scraped out, or 2 tsp vanilla bean paste
- 4 Tbsp (60g) unsalted butter, cold, cubed
- Powdered sugar, for dusting
Instructions
- Prepare the puff pastry. Preheat your oven to 400°F (200°C). Line two baking trays with parchment paper. Roll out the puff pastry sheets slightly to about 9x9. Prick all over with a fork to prevent puffing during baking. Place the pastry sheets on the trays, then cover with another sheet of parchment and a second tray to weigh them down. If you don’t have enough sheet pans, just repeat as needed.
- Bake the puff pastry. Bake for 35-45 minutes, or until golden and crisp. I recommend checking around the 30 minute mark, but definitely allow it to cook until golden brown. Set aside and cool completely.
- Trim the edges. Using a serrated knife, carefully trim the edges to fit an 8x8-inch square pan. It’s helpful to place this on top of a sheet of puff pastry and, being careful not to press down, trim around the edges.
- Mix the dry ingredients. In a medium saucepan, whisk together ⅔ cup (133g) granulated sugar, ½ cup (60g) cornstarch, and ¼ tsp kosher salt. Add 6 large egg yolks, then whisk until thoroughly combined.
- Warm the milk. Place 3½ cups (795g) whole milk in a separate saucepan over medium heat, then warm until it begins to steam. Do not boil.
- Temper the eggs. Slowly pour in 1 cup of the warm milk to the sugar and egg mixture, whisking the entire time, until fully incorporated. Gradually pour the tempered egg yolks into the saucepan with the remaining milk, then whisk until fully mixed.
- Cook, then add butter. Continue cooking over medium heat, whisking constantly, until the mixture thickens and begins to bubble, about 5-7 minutes more. Remove from the heat, then stir in seeds from 1 vanilla bean and 4 Tbsp (60g) cold, cubed unsalted butter. Continue whisking until the butter is completely mixed in.
- Assemble, then chill. Line the 8x8 pan fully on the bottom and all sides with aluminum foil. Be sure to leave enough overhang for easy removal. Place one piece of cooked puff pastry on the bottom. Pour the warm custard on top (you can run it through a sieve first if you like, see note below), then use a spatula to smooth into a flat, even layer. Place the second piece of puff pastry on top, then gently press down to adhere. Cover tightly with plastic wrap or foil, then refrigerate for at least 4 hours or overnight.
- Slice then serve! Gently lift the slice out of the pan using the overhang of foil. Transfer to a cutting board, then carefully use a serrated knife to cut into 9 larger or 16 smaller squares. It can be helpful to score the top pastry first before cutting all the way through to the bottom. Wipe the blade clean in between cuts to keep the slices neat. If you’re less concerned with even slices, you can slice without scoring. Dust with powdered sugar, then enjoy!
Notes
- Serving size is based on cutting the vanilla slice into 9 larger squares (instead of 16 smaller squares).
- Make-Ahead: Vanilla slice can be prepared up to 24 hours in advance. The flavors meld together beautifully with time.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: While the custard may lose some of its creamy texture upon thawing and the puff pastry may be less crisp, you can freeze leftovers for up to 1 month if you really want. Wrap tightly in plastic wrap and foil before freezing. Thaw in the refrigerator overnight.
Nutrition
Serving: 1large vanilla slice | Calories: 521kcal | Carbohydrates: 50g | Protein: 9g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 147mg | Sodium: 241mg | Potassium: 180mg | Fiber: 1g | Sugar: 19g | Vitamin A: 474IU | Calcium: 131mg | Iron: 2mg
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