If you wanted to add a little something extra to your traditional vanilla slice, then this recipe is for you. A layer of soft, cooked apples lies on top of the sweet, classic custard, both encased in a crispy puff pastry.
50g butter, chopped
2 Pink Lady apples, peeled, cored, cut into 1cm pieces
70g (1/2 cup) cornflour
155g (3/4 cup) caster sugar
1/4 tsp ground cinnamon, plus extra, to dust
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
7 Method Steps
Step 1Preheat oven to 180C/160C fan forced. Line a 22cm (base size) square cake pan with baking paper, allowing the paper to overhang 5cm above the sides.
Step 2Melt 20g of the butter(50g butter, chopped) in a saucepan over medium heat. Add apple (2 Pink Lady apples, peeled, cored, cut into 1cm pieces) and 2 tbsp water and cook, stirring occasionally, for 5 minutes or until apple has softened. Combine 1 tsp of the cornflour, 1 tbsp of the caster sugar, cinnamon (1/4 tsp ground cinnamon, plus extra, to dust) and 1 tbsp water in a small bowl. Add cornflour mixture to apple mixture and stir until combined and mixture has thickened. Remove from heat and set aside to cool.
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Step 3Line a baking tray with baking paper. Place 1 pastry sheet on prepared tray. Top the pastry with another sheet of baking paper and another baking tray on top. Bake for 20 minutes or until golden and cooked through. Set aside to cool completely. Repeat with remaining pastry sheet.
Step 4Meanwhile, place cream (375ml (1 1/2 cups) pouring cream), vanilla (2 tsp vanilla bean paste), 375ml (1 1/2 cups) milk and remaining caster sugar in a saucepan. Cook, stirring, over medium heat until sugar dissolves. Bring to a simmer then remove from heat.
Step 5Whisk together yolks (6 egg yolks) and remaining cornflour in a large bowl. Gradually add warm milk mixture, whisky constantly, until combined. Return to saucepan and cook, stirring constantly, over medium heat until mixture boils and thickens. Remove from heat. Add the remaining butter and whisk until combined. Set aside to cool slightly.
Step 6Place 1 pastry sheet in base of prepared pan, trimming to fit. Top with apple mixture. Pour over custard. Top with the remaining pastry sheet, trimming to fit. Press down gently. Place in the fridge overnight or until set (see notes).
Step 7Place icing sugar in a bowl. Gradually add remaining milk to form a smooth, thick icing (see notes). Turn slice onto a serving board. Spread icing over top of slice. Cut into squares. Dust with extra cinnamon to serve.
Chilling the vanilla slice in the fridge overnight makes easy to slice and serve.
You may not need to use all the milk to make the icing. Add the milk gradually until you achieve the desired consistency.