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White Christmas vanilla slice recipe
White Christmas vanilla slice recipe
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Prep Time:
280 minutes
Cook Time:
20 minutes
Total Time:
300 minutes
Festive twist on vanilla slice: puff pastry with white chocolate and crispy rice.
Ingredients:
  • 1 sheet frozen puff pastry, just thawed
  • 400g white chocolate melts
  • 35g (1 cup) rice bubbles
  • 65g (1/3 cup) red glacé cherries, chopped, plus extra, chopped, to serve
  • 110g (2/3 cup) pistachio kernels, roasted, chopped, plus extra, chopped, to serve
  • 130g (2/3 cup) sultanas
  • 35g (1/3 cup) desiccated coconut, plus extra, to serve
  • 20.00 ml vanilla bean paste
  • 215g (1 cup) caster sugar
  • 130g (1 cup) cornflour
  • 1L (4 cups) milk
  • 100g butter, chopped
  • 120g (1/3 cup) apricot jam
  • 230g (1 1/2 cups) pure icing sugar
  • 5.00 gm butter, at room temperature
  • 1-41.20 gm milk
Instructions:
  • Cover the bottom and sides of a 23cm square cake pan with foil, making sure the foil extends 2cm above the edges for easy removal later.
  • Preheat the oven to 200C/180C fan forced. Line a baking tray with baking paper and place the pastry on it. Bake for 15-20 minutes until golden and puffed. Let it cool for 5 minutes, then gently flatten the pastry with your hands. Allow it to cool completely.
  • While the white chocolate melts, gently stir in a large heatproof bowl set over simmering water (ensuring no water touches the bowl) until melted. Combine with rice bubbles, cherries, pistachios, sultanas, coconut, and 1 tsp vanilla. Transfer mixture to the prepared pan and press down evenly with a large metal spoon. Chill in the fridge for 1 hour until set.
  • Spread the jam on top of the chocolate mixture and refrigerate until needed.
  • In a heavy-based saucepan, combine the caster sugar and cornflour. Slowly pour in the milk while whisking continuously until smooth. Heat over medium heat, stirring constantly for 8-10 minutes until the mixture thickens and bubbles. Add the butter and remaining vanilla, stir until smooth. Remove from heat.
  • Cover the jam layer with the custard mixture, then lay the pastry sheet on top, trimming as needed. Chill in the fridge for 3 hours until firm and cold.
  • Create the icing by sifting icing sugar into a bowl, then adding butter and half of the milk. Stir with a wooden spoon, gradually adding more milk until reaching a spreadable consistency.
  • Lift the slice out of the pan using the overhanging paper. Evenly spread the icing on top, then sprinkle with extra pistachios, cherries, and coconut. Slice and serve.

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