Creamy Vanilla Slice with Flaky Puff Pastry

Homemade Vanilla Slice is a magical dessert that combines crisp, flaky pastry with luxuriously creamy custard. The custard is cooked on the stove, infused with vanilla bean or extract, and thickened to a rich, smooth texture. Once assembled and chilled, the slice is dusted with powdered sugar and cut into squares for a dessert that’s as elegant as it is indulgent. Beware: this one is completely irresistible!

Ingredients

For the puff pastry

• 2 (8½ oz; 490g) sheets of puff pastry, thawed

For the vanilla bean custard

• ⅔ cup (133g) granulated sugar
• ½ cup (60g) cornstarch
• ¼ tsp kosher salt
• 3½ cups (795g; 830ml) whole milk, warm
• 6 large egg yolks, room temperature
• 1 vanilla bean, cut in half, seeds scraped out, or 2 tsp vanilla bean paste
• 4 Tbsp (60g) unsalted butter, cold, cubed
• Powdered sugar, for dusting

How to Make Creamy Vanilla Slice with Flaky Puff Pastry

Prepare the puff pastry. Preheat your oven to 400°F (200°C). Line two baking trays with parchment paper. Roll out the puff pastry sheets slightly to about 9×9. Prick all over with a fork to prevent puffing during baking. Place the pastry sheets on the trays, then cover with another sheet of parchment and a second tray to weigh them down. If you don’t have enough sheet pans, just repeat as needed.
Bake the puff pastry. Bake for 35-45 minutes, or until golden and crisp. I recommend checking around the 30 minute mark, but definitely allow it to cook until golden brown. Set aside and cool completely.
Trim the edges. Using a serrated knife, carefully trim the edges to fit an 8×8-inch square pan. It’s helpful to place this on top of a sheet of puff pastry and, being careful not to press down, trim around the edges.
Mix the dry ingredients. In a medium saucepan, whisk together ⅔ cup (133g) granulated sugar, ½ cup (60g) cornstarch, and ¼ tsp kosher salt. Add 6 large egg yolks, then whisk until thoroughly combined.
Warm the milk. Place 3½ cups (795g) whole milk in a separate saucepan over medium heat, then warm until it begins to steam. Do not boil.
Temper the eggs. Slowly pour in 1 cup of the warm milk to the sugar and egg mixture, whisking the entire time, until fully incorporated. Gradually pour the tempered egg yolks into the saucepan with the remaining milk, then whisk until fully mixed.