If there’s one thing that might outshine traditional vanilla slice with pink icing, it has to be Vanilla Slice with Passionfruit Icing. The sweet and tangy passionfruit topping really elevates this dessert slice to another level.
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Ingredient notes
To make this sweet and zesty treat, you’ll need:
- frozen puff pastry (regular puff pastry is fine, but the butter puff pastry – which can be found at larger supermarkets – is even better)
- Aeroplane vanilla dessert mix (or similar dessert mix)
- thickened cream (heavy cream)
- full cream milk
- icing sugar
- butter
- passionfruit pulp.
Ingredient quantities can be found in the recipe card at the end of this post.
Wondering what to do with the leftover puff pastry? You might like to check out my Smoked Salmon Tartlets, Egg and Bacon Pie and Cream Horns recipes.
How to make Vanilla Slice with Passionfruit Icing
Start by preheating your oven to hot (200 degrees celsius/390 degrees fahrenheit, fan-forced).
Grease and line a square cake tin (approx 20-23 x 20-23cm) with baking paper. Leave the sides of baking paper longer so you can lift slice out using the paper (see image 1).
The pastry layers
Let the frozen puff pastry sheets thaw a little and then trim them so they are just a little larger than the cake tin (see image 2).
You’ll need four baking trays and four layers of baking paper to cook the pastry. The pastry is cooked while “sandwiched” between the baking tray. This will ensure your pastry is cooked flat and evenly.
Do this by greasing and line two baking trays with baking paper. Place the trimmed puff pastry square on each tray (see image 3) and then add another layer of baking paper on top of the pastry square (see image 4).
Place another baking tray on top of each tray (to flatten the pastry during the baking process) (see image 5) and place in the oven. Bake for 15 minutes. Take the top baking tray off and bake for another 2-3 minutes or until golden brown (see image 6).
Allow to cool and then place one sheet of puff pastry into the prepared cake tin (see image 7). Trim the sides a little with a sharp knife to fit if necessary.
The custard layer
The custard mixture is made with Aeroplane brand vanilla dessert mix, which you can purchase at larger supermarkets in Australia.
If you can’t find this particular dessert mix, you should be able to get your hands on a similar dessert mixture.
Keep in mind that the dessert mixture is made with the same amount of cream as the packet suggests but only ⅔ of the milk. The precise amounts of cream and milk used are included in the recipe card below.
However, if you’re using a different brand dessert mix, follow the packet instructions while adjusting the quantities in a similar way as I’ve done using the Aeroplane packet mix.
Spoon the custard on top of the pastry which you’ve placed in the cake tin (see image 8) and then smooth out evenly (see image 9).
Place the other layer of pastry on top of the custard and press down gently (see image 10).
The passionfruit icing
The passionfruit icing is a cinch! Simply combine the ingredients in a mixing bowl. Stir until combined and then stir vigorously for about 30 seconds (see image 11).
Pour icing over top of slice and smooth out evenly with a spoon (see image 12). Place slice back in fridge to set for another half hour.
Storing and enjoying
When set, ease the entire slab of slice from the tin using the overhanging paper. Slice into 9 squares using a sharp serrated knife.
This slice can be stored for up to three days in the fridge.
More passionfruit perfection
Love passionfruit? Explore the entire collection of passionfruit recipes or jump straight to these favourites:
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Vanilla Slice with Passionfruit Icing
Level up your vanilla slice with a passionfruit icing topping.
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Instructions
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Preheat oven to hot (200 degrees celsius/390 degrees fahrenheit, fan-forced).
-
Grease and line a square cake tin with baking paper (approx 20-23 x 20-23cm). Leave sides of baking paper longer so you can lift slice out using the paper.
-
Cut two frozen puff pastry sheets so they are just a little larger than the cake tin.
-
Grease and line two baking trays with baking paper. Place a puff pastry square on each tray and then add another layer of baking paper on top of the pastry square.
-
Place another baking tray on top of each tray (to flatten the pastry during the baking process) and place in the oven. Bake for 15 minutes. Take the top baking tray off and bake for another 2-3 minutes or until golden brown
-
Allow to cool and then place one sheet of puff pastry into the prepared cake tin. Trim the sides a little with a sharp knife to fit if necessary.
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Prepare custard filling by combining dessert mix, milk and cream. Whisk using an electric mixer until mixture thickens. This should take 30 seconds or so.
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Pour custard mix into the cake tin on top of the first pastry layer and smooth out evenly using the back of a metal spoon. Place the second pastry sheet on top of the custard mixture and press down gently. Place into fridge for half an hour.
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Combine all passionfruit icing ingredients in a mixing bowl. Stir until combined and then stir vigorously for about 30 seconds.
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Pour icing over top of slice and smooth out evenly with a butter knife. Place slice back in fridge to set for another half hour.
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When set, ease the entire slab of slice from the tin using the overhanging paper. Slice into 9 squares using a sharp serrated knife.
Notes
Freezing: Not suitable for freezing.
Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.
Nutrition
Calories: 653kcalCarbohydrates: 48gProtein: 7gFat: 49gSaturated Fat: 23gPolyunsaturated Fat: 4gMonounsaturated Fat: 19gTrans Fat: 0.1gCholesterol: 88mgSodium: 192mgPotassium: 140mgFiber: 1gSugar: 23gVitamin A: 1179IUVitamin C: 2mgCalcium: 74mgIron: 2mg
