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Apple vanilla slice recipe
Apple vanilla slice recipe
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Prep Time:
510 minutes
Cook Time:
45 minutes
Total Time:
555 minutes
Elevate your vanilla slice with a layer of sweet, soft apples and classic custard, all wrapped in crispy puff pastry.
Ingredients:
  • 50g butter, chopped
  • 2 Pink Lady apples, peeled, cored, cut into 1cm pieces
  • 0.63 gm ground cinnamon, plus extra, to dust
  • 70g (1/2 cup) cornflour
  • 155g (3/4 cup) caster sugar
  • 2 sheets frozen butter puff pastry, just thawed
  • 375ml (1 1/2 cups) pouring cream
  • 2 tsp vanilla bean paste
  • 410ml (1 2/3 cup) milk
  • 6 egg yolks
  • 230g (1 1/2 cups) pure icing sugar
Instructions:
  • Preheat the oven to 180C/160C fan forced. Line a 22cm square cake pan with baking paper, leaving a 5cm overhang above the sides.
  • In a saucepan over medium heat, melt 20g of butter. Add apple and 2 tbsp water, cook for 5 minutes until apple softens, stirring occasionally. In a small bowl, mix 1 tsp cornflour, 1 tbsp caster sugar, 1 tbsp water, and cinnamon. Stir cornflour mixture into apple mixture until thickened. Cool mixture off heat before serving.
  • 1. Prepare a baking tray by lining it with baking paper. 2. Lay down 1 pastry sheet on the prepared tray. 3. Cover the pastry with another sheet of baking paper and place another baking tray on top. 4. Bake in the oven for 20 minutes or until the pastry is golden and fully cooked. 5. Allow the pastry to cool down completely. 6. Repeat the process with the remaining pastry sheet.
  • In a saucepan, combine cream, vanilla, 375ml (1 1/2 cups) milk, and the remaining caster sugar. Stir over medium heat until sugar dissolves. Simmer briefly, then remove from heat.
  • Combine the yolks and the rest of the cornflour in a large bowl. Slowly mix in the warm milk mixture while whisking continuously until well combined. Transfer the mixture back to the saucepan and cook over medium heat, stirring constantly, until it boils and thickens. Remove from heat, add the remaining butter, and whisk until smooth. Allow it to cool slightly before using.
  • Line the bottom of the prepared pan with 1 pastry sheet, tailoring it to fit perfectly. Spread the apple mixture over it, followed by pouring the custard. Add the second pastry sheet on top, tailoring it to fit, and press down gently. Chill in the fridge overnight or until firm.
  • In a bowl, place the icing sugar. Gradually add the rest of the milk to create a smooth, thick icing. Transfer the slice onto a serving board, then spread the icing over the top. Cut into squares and dust with extra cinnamon before serving.

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