Nostalgic Vanilla Slice
Nothing says memories more than a recipe that you grew up with. This Classic Vanilla Slice is one of those truly nostalgic treats that brings you back to your childhood, if you were lucky enough to have this treat once in a while.
We usually had it on special occasions only, and that is what makes it so special for me.
This is not just any recipe, this is one that includes laughter, memories and thoughts of sunny days at my grandparents farm. The smell of vanilla filled the kitchen mingled with the flaky, buttery crust.
As an adult, I realize that this is not a difficult dessert to make, I recall thinking that Grandma always seemed to work so hard to make us smile.
Frequently Asked Questions:
Can this be made gluten free?
You could certainly use a gluten free variety of pastry crust. You could use a plant based version of milk and butter also to make it more of a healthy dessert.
Do I have to make homemade Vanilla pudding, can I use store bought?
Of course, you can always use an instant vanilla pudding. Be warned however, the taste is quite different. Nothing could ever match up to homemade versions of any food.
Is it better to use puff pastry or pie crust?
I highly suggest using puff pastry. Pie crust may be flaky just not as flaky as you want the crust to be on this dessert.
What do you need to make Nostalgic Vanilla Slice
Pastry:
2 sheets of prepared puff pastry
Filling:
½ cup granulated sugar
¼ cup Corn Starch
8 egg yolks
2 tsp Vanilla bean paste
3 cups milk, lightly heated to just below simmer
½ cup butter, unsalted
⅓ cup Powdered Sugar
How to make Nostalgic Vanilla Slice
FIRST STEP:
Begin by placing each sheet of puff pastry on parchment paper on baking trays to allow it to thaw completely
Using a fork, poke holes throughout the puff pastry, this prevents bubbles
Bake the pastry sheets for 20 minutes in a 300* oven. You want the sheets to just begin to change color
SECOND STEP:
Once the pastry sheets are cooled, trim to fit the bottom of pan you will construct the dessert in, trim the second to fit on the top of the vanilla filling.
Using a large bowl, combine the sugar and cornstarch. Using a whisk to combine, then add in the egg yolks continuing to whisk together.
a)
b)
c)
d)
Slowly add in ½ cup of the heated milk. Milk must be added slowly to prevent the filling from curdling.
Once the ½ cup milk is thoroughly combined, add in the remaining milk along with the vanilla bean paste.
THIRD STEP:
Continue to whisk until the mixture is well combined.
Transfer the mixture to a saucepan and cook for 5 to 6 minutes whisking constantly. The mixture will begin to thicken
Remove the pan from the heat and add in the butter
Whisk to melt and combine the butter thoroughly
FOURTH STEP:
Place a trimmed sheet of parchment paper in the bottom of your pan, carefully place the first trimmed layer of Puff Pastry on top of the parchment paper
Slowly pour the vanilla filling, or use a spoon to carefully ladle the filling onto the pastry puff layer.
Spread the vanilla filling using a spatula or offset knife
Carefully place the second layer of Puff Pastry on top of the Vanilla filling
FIFTH STEP:
Place the baking pan into the refrigerator overnight so that the vanilla filling firms up
a)
b)
Using the sides of the parchment paper, lift the Vanilla Slice out of the baking pan and place on a cutting board
SIXTH STEP:
Using a sharp Knife, score the top pastry layer and with one slice, cut the Vanilla slice through. Clean the knife between slices
You can sprinkle each piece with a dusting of Powdered Sugar before serving.
Enjoy!
YUM!
Instructions
FIRST STEP:
Begin by placing each sheet of puff pastry on parchment paper on baking trays to allow it to thaw completely
Using a fork, poke holes throughout the puff pastry, this prevents bubbles
Bake the pastry sheets for 20 minutes in a 300* oven. You want the sheets to just begin to change color
SECOND STEP:
Once the pastry sheets are cooled, trim to fit the bottom of pan you will construct the dessert in, trim the second to fit on the top of the vanilla filling.
Using a large bowl, combine the sugar and cornstarch. Using a whisk to combine, then add in the egg yolks continuing to whisk together.
Slowly add in ½ cup of the heated milk. Milk must be added slowly to prevent the filling from curdling.
Once the ½ cup milk is thoroughly combined, add in the remaining milk along with the vanilla bean paste.
THIRD STEP:
Continue to whisk until the mixture is well combined.
Transfer the mixture to a saucepan and cook for 5 to 6 minutes whisking constantly. The mixture will begin to thicken
Remove the pan from the heat and add in the butter
Whisk to melt and combine the butter thoroughly
FOURTH STEP:
Place a trimmed sheet of parchment paper in the bottom of your pan, carefully place the first trimmed layer of Puff Pastry on top of the parchment paper
Slowly pour the vanilla filling, or use a spoon to carefully ladle the filling onto the pastry puff layer.
Spread the vanilla filling using a spatula or offset knife
Carefully place the second layer of Puff Pastry on top of the Vanilla filling
FIFTH STEP:
Place the baking pan into the refrigerator overnight so that the vanilla filling firms up
Using the sides of the parchment paper, lift the Vanilla Slice out of the baking pan and place on a cutting board
SIXTH STEP:
Using a sharp Knife, score the top pastry layer and with one slice, cut the Vanilla slice through. Clean the knife between slices
You can sprinkle each piece with a dusting of Powdered Sugar before serving.
Enjoy!
