The Vanilla Slice is an iconic dessert composed of layers of crispy puff pastry, a thick and smooth vanilla custard, and a sweet glaze, often with vanilla or passionfruit flavor.
Many traditional Australian versions use a passionfruit glaze, giving a slightly tangy flavor that balances the sweetness of the custard.
The Australian Vanilla Slice shares many similarities with desserts like: the Italian/French mille-feuille, our diplomatic or Neapolitan zuppetta, the Eastern European Napoleonka, the German Cremeschnitte, the Balkan and Middle Eastern Galaktoboureko, the Bosnian Krempita or the Slovenian Kremšnita.
- Difficulty: Medium
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Boiling
- Cuisine: Australian
- Seasonality: All seasons
Ingredients
- 2 sheets puff pastry
- 1 cup sugar
- 3/4 cup cornstarch
- 3 cups whole milk
- 1 cup heavy cream
- 1/4 cup butter
- 4 egg yolks
- 2 tablespoons vanilla extract
- 2 cups powdered sugar
- 2 tablespoons milk
- 1/2 tablespoon passionfruit pulp
Tools
- 1 Baking Dish 8×8
Steps
Prepare the puff pastry:
Preheat the oven to 356°F (fan).
Thaw the puff pastry sheets and roll them out slightly.
Bake each sheet between two baking trays lined with parchment paper for 10-12 minutes until golden brown.
Once baked, gently flatten the sheets with a spatula and let them cool.
Prepare the custard:
In a saucepan, mix sugar and cornstarch.
Gradually add milk and cream, stirring until smooth.
Add butter and cook over medium heat, stirring continuously, until the custard thickens and begins to lightly boil.
Remove from heat and quickly incorporate the egg yolks and vanilla extract.
Continue stirring until obtaining a smooth and glossy custard.
Assemble the Vanilla Slice:
Line a square baking dish (about 8×8 inches) with parchment paper, leaving a 1.2-inch edge.
Place one puff pastry sheet at the bottom of the dish, trimming if necessary.
Pour the warm custard over the pastry and level the surface.
Cover with the other puff pastry sheet.
Allow to cool at room temperature for 30 minutes, then transfer to the refrigerator for at least 4 hours, preferably overnight.
Prepare the glaze:
Mix the powdered sugar with milk and passionfruit pulp until smooth and spreadable.
FAQ (Frequently Asked Questions)
The Vanilla Slice has similarities to many desserts, such as our mille-feuille or even the Napoleonka cake, but what are the differences compared to other similar desserts?
There are key differences:
Mille-feuille (France/Italy) vs Vanilla Slice
Layers:
Mille-feuille: usually 3 layers of pastry and 2 layers of cream.
vs only 2 layers of pastry and one thick block of cream.
Cream:
Mille-feuille: uses diplomat cream (custard + whipped cream) or chantilly.
vs very thick custard, based on starch, milk, vanilla, cream, and egg yolks.
Topping:
Mille-feuille: often powdered sugar or striped white and black glaze.
vs thick white glaze, sometimes passionfruit.
Texture:
Vanilla Slice: the custard is more gelatinous, almost “cuttable,” to withstand the thickness.
Napoleon Cake (Eastern Europe) vs Vanilla Slice
Layers:
Napoleon: up to 10+ very thin layers of pastry alternated with cream.
vs only 2 layers of pastry and one of cream.
Cream:
Napoleon: often uses buttercream or condensed milk cream.
vs very thick custard, based on starch, milk, vanilla, cream, and egg yolks.
Final Structure:
Napoleon: often softer, cut with a spoon.
Vanilla Slice: more compact and “square,” served in neat blocks.
Identity of the Vanilla Slice
It is highly iconic in Australia, celebrated with awards and competitions.
It has a more “homemade” and rustic appearance compared to mille-feuille, but is technically denser and designed for cutting and serving in cafes and bakeries.
The passionfruit flavor is a very Australian note that distinguishes it from European variants.
