Best 7 Vanilla Slice Recipes

VANILLA SLICE - KREMPITA

Steps:

• Pastry:.
• Let the puff pastry sheets thaw, the roll them out on a lightly floured surface, and bake according to directions on a jelly roll pan.
• Let them cool, and then cut out the shape according to the size of the square pan - 9 inch x 13 inch.
• Once you cut them to the shape of the pan, cut one sheet into squares (I made 12); that will be the top of the cake.
• Cream:
• Mix egg yolks with sugar, until frothy. Add a cup of milk (out of the 6 1/3 cups), and corn starch, and mix well. Set the reminder of milk with vanilla sugar added, to boil, and when it comes to a boil, slowly mix in the yolk mixture, and stir constantly for a minute. Transfer to a large mixing bowl, and let cool completely. When cooled, add the whipped whipping cream, whipped with a stabilizer.
• Put the whole sheet on the bottom of the pan, and spread the filling over it. Arrange the cut out sheet on top.
• Refrigerate for few hours.
• Dust with powdered sugar before serving.

KREMPITA OR VANILLA SLICE

Steps:

• Place pastry on flat tray and bake for 15 minutes at 350.
• To make cream (filling), mix egg yolks with flour and some cold milk. Boil milk with vanilla extract, sugar and orange zest. pour milk slowly to egg mixture, constantly mixing. Simmer on very low heat for 10 minutes constantly mixing. Remove from heat and add dissolved gelatin in some cold water. Mix well. Let the filling cool off.
• Mix vanilla sugar with some cream and add to filling while still warm. Spread filling over baked pastry, top with whipped cream and cover with second baked pastry sheet. Place into refrigerator and cut vanilla slices just before serving. Sprinkle with powdered sugar and serve with fresh fruit in season.

VANILLA SPICE SLICE AND BAKE COOKIES

Steps:

• Beat butter at medium speed with an electric mixer, gradually adding sugar and beating well. Add egg and vanilla and beat well. Combine flour, soda, salt and spices; add to butter mixture, beating well. Stir in pecans.
• Shape dough into two 12-inch rolls. Wrap in wax paper and chill at least two hours.
• Unwrap rolls and cut into 1/4-inch slices and place on ungreased (or Silpat-lined) baking sheets.
• Bake at 350°F for 10 to 12 minutes. Cool slightly on baking sheets, then remove to wire racks to cool completely.
• Note: Dough can be frozen for several months. Slice dough while frozen and bake as directed.

VANILLA SLICE

Steps:

• 1. Preheat oven to 400°F.
• 2. Line a baking sheet with parchment paper. Place defrosted puff pastry sheets (use two trays, if necessary) on baking sheet and bake for 15 to 18 minutes, or until golden brown. Cool completely on a wire rack.
• 3. While pastry is cooling, line a 9-inch square baking pan with aluminum foil or saran wrap, making sure the foil or wrap comes up over the sides. Place one sheet of pasty at the bottom of the pan, trimming the corners if necessary to make it fit the pan. Press down gently until pastry is relatively flat.
• 4. Pour the milk into a medium saucepan. Cut the vanilla bean in half and add it to the milk. Bring milk up to a simmer, then remove from heat. Scrap the seeds from the vanilla bean into the milk.
• 5. In a medium bowl, whisk together half n' half, sugar, cornstarch, custard powder or pudding mix, and egg yolks until very smooth. Pour into the saucepan with the vanilla milk, whisking to combine. Turn up heat to medium and, whisking frequently, cook until mixture comes to a boil and is very thick. Remove from heat. Stir in vanilla extract and butter, continuing to stir until butter melts. Pour into prepared pan on top of the sheet of pastry and smooth into an even layer.
• 6. Gently press remaining sheet of pastry - corners trimmed if necessary - on top of the custard layer. Refrigerate at least 6 hours or overnight.
• 7. Slice a knife around the sides of the pan (to loosen the custard from the edges of the pan), then use the overhanging foil or saran wrap to easily lift the dessert from the pan. Dust generously with confectioners' sugar before slicing.

VANILLA SLICE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Unfold puff pastry sheets, and place flat onto baking sheets. Bake for 10 to 15 minutes, or until lightly browned and puffed. Set aside.
• Combine the sugar, custard powder and cornstarch in a large saucepan. Mix in just enough milk to form a paste, then gradually mix in the rest. This will prevent lumps from forming. Add the butter. Cook over medium heat, stirring frequently until thick. You may need to use a whisk to ensure a smooth consistency. When the mixture comes to a simmer, cook stirring constantly for 2 minutes. Remove from the heat, and stir in the egg yolks and vanilla.
• Line a 9 inch baking dish with aluminum foil. Place one of the baked pastry sheets in the bottom of the dish. Spread the custard filling in an even layer over the pastry, and top with the other sheet.
• Mix the confectioners' sugar with 1 tablespoon of milk, and a dash of vanilla to make an icing. Spread over the top of the pastry. Refrigerate until the custard layer is firm. Remove from the pan and slice.

VANILLA SLICE

Steps:

• 1. Place one sheet of puff pastry onto a lined flat tray. Prick all over with a fork to stop pastry rising too much. Cook in a hot oven, 200-220C till golden brown. Repeat with the second sheet. Allow to cool
• 2. Using a mixer, add the cream, milk and pudding powder into a bowl and mix till light, thick and fluffy. Spoon onto cooled pastry sheet, smooth out to edges and top with the other cooled pastry sheet.
• 3. Sprinkle with icing sugar and keep refridgerated till you need it. Use serrated knife to cut into slices. Serve with fresh berries or just as is.

VANILLA SLICE

Steps:

• Preheat oven to 180 Degrees Celsius.
• Place pastry on 2 lightly greased baking sheets.
• Bake for 20 minutes.
• Remove from oven and allow to cool.
• Using electric beater, beat cream until soft peaks form.
• Put vanilla pudding in another bowl and whisk in milk.
• Quickly fold whipped cream into pudding mix and spread over top of one of the pastry sheets.
• Put the other pastry sheet on top, flat side facing upwards.
• Sift icing sugar into bowl, stir in butter and water, and spread this over the top of the pastry.
• Leave for 15 minutes to set.
• Cut using serrated edge knife - into 12 slices.