How to Make Vanilla Slice Pastry

Step 1

Make the Custard:

Step 3

Combine the milk, half of the sugar, and the salt in a saucepan and cook it over medium heat until steaming hot. Combine the egg yolks, remaining sugar, cream, and cornstarch in a bowl and whisk together until smooth. Add the hot milk to the egg mixture and whisk together. Transfer the mixture back to the saucepan and cook over medium heat while whisking it constantly until thickened. Remove from the heat and add the vanilla and butter. whisk together until incorporated. Pass the cream through a strainer that has been set over a large bowl. Cover the cream with plastic to prevent a skin from forming and set aside to cool.

Step 5

The pastry cream can be chilled in the refrigerator up to 2 days. Whisk it together until smooth before spreading it in between the puff pastry layers.

Step 7

Preheat the oven to 400 °F, 200 °C.

Step 9

Line 2 (half-sheet) baking trays with parchment paper.

Step 11

Roll out each pastry sheet a few inches larger than a 9 by 13-inch baking pan. Place the pastry onto the prepared pans and dock them with a fork. (see video). Sprinkle the top of each pastry with the sliced almonds and pres them into the pastry.

Step 13

Dust with a generous amount of confectioner's sugar. Place another sheet of parchment paper on top and another baking tray over the paper.

Step 15

Bake the puff pastry in the preheated oven for about 30 minutes. Rotate the pans halfway through baking and press them down to flatten the pastry. The puff pastry is ready when it is golden brown and crisp.

Step 17

Carefully remove the top pan and top layer of paper and set aside to cool completely.

Step 19

Assemble the Dessert:

Step 21

Trim each pastry sheet so that it fits inside of a 9 by 13-inch (23cm by 33 cm) baking pan.

Step 23

Criss-cross two parchement papers and place them inside of the 9 by 13-inch pan. Place one of the puff pastry sheets, almond-side down, into the prepared pan. Dust with confectioner's sugar.

Step 25

Spread the chilled vanilla cream on top of the pastry.

Step 27

Carefully slice the other sheet of pastry into 12 equal rectangular portions. Each one should measure 3 and 1/2 by 2-inches. (9cm by 5cm)

Step 29

Place the slices on top of the cream and gently press them into the cream. Dust the top with confectioner's sugar and chill in the refrigerator for a few hours until the pastry sets or in the freezer for 1 hour.

Step 31

Carefully lift the pastry using the parchment paper. Slice down to the bottom and wipe the knife each time.

Step 33

Serve with coffee. Kali Orexi!