Vanilla Slice!

Who doesn’t love vanilla slice, right? It is oozy and gooey and vanillary and finger licking good (the best part). And while it’s a whole lot easier to just zip down to the bakery and buy a slice, this one is seriously worth the try. And it’s super easy. Always a winner for me. And it’s the recipe in The Reluctant Farm-her!

INGREDIENTS:

2 sheets frozen Puff Pastry

600ml Thickened Cream

100g packet of Instant Vanilla Pudding Mix (found near the jelly and pudding section of the supermarket)

1/4 cup Icing Sugar, plus extra for dusting on top

1/2 teaspoon Vanilla Extract

METHOD:

1.      Preheat oven to hot, 200 degrees +. You know your oven so do what you think. Just don’t have it so hot that it burns the puff pastry.

2.     Place one sheet of pastry on each tray and prick with a fork. Score one of the two sheets into 4cm squares (or whatever size you prefer).

3.      Bake for 8-10 minutes until the pastry is puffed and golden brown. Remove from the oven and press down lightly (with an oven mitt) to flatten. Allow to cool.

4.     In a small bowl, use an electric mixer to beat together the cream, pudding mix, icing sugar and vanilla extract for 3-4 minutes or long enough that it becomes thick and creamy. I use a stick blender in a measuring jug and it’s much quicker.

5.     Spread the mixture evenly onto the unscored pastry sheet. Top with the scored sheet upwards. Dust with extra icing sugar.

6.     Cut into either 4 cm or 8 cm squares. I use a serrated knife but an electric knife which works well. An ordinary knife tends to squish the pieces too much.

7. Take a bite, lick your fingers and enjoy! I promise you it’s worth it. xo