Levantine Vanilla Slice

Ingredients

In this Levantine adaptation of the Australian Vanilla Slice, we infuse the custard with Middle Eastern flavors such as cardamom and rosewater, giving it a distinct aromatic profile. Additionally, we garnish the slice with crushed pistachios, adding a touch of nuttiness and visual appeal. We alse have the original recipe for Vanilla Slice, so you can check it out.

• 2 sheets of puff pastry (400g) 2 sheets of puff pastry (400g)
• 4 cups (1 liter) whole milk 4 cups (1 liter) whole milk
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/2 cup (60g) cornstarch 1/2 cup (60g) cornstarch
• 4 large egg yolks 4 large egg yolks
• 2 teaspoons vanilla extract 2 teaspoons vanilla extract
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1 tablespoon rosewater 1 tablespoon rosewater
• Powdered sugar, for dusting Powdered sugar, for dusting
• Crushed pistachios, for garnish Crushed pistachios, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 6g
• Carbohydrates (total, sugars): 40g, 20g
• Protein: 6g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Roll out one sheet of puff pastry and place it on a baking sheet lined with parchment paper. Prick the pastry with a fork to prevent it from puffing up too much during baking.
3. 3.
   Bake the pastry for 15-20 minutes, or until golden brown. Remove from the oven and let it cool completely.
4. 4.
   In a saucepan, heat the milk over medium heat until it starts to simmer. In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until well combined.
5. 5.
   Slowly pour the hot milk into the egg mixture, whisking constantly to prevent curdling. Return the mixture to the saucepan and cook over medium heat, stirring continuously, until it thickens and comes to a boil.
6. 6.
   Remove the custard from the heat and stir in the vanilla extract, ground cardamom, and rosewater. Let the custard cool slightly.
7. 7.
   Spread the custard evenly over the cooled pastry sheet. Place the second sheet of puff pastry on top and gently press down.
8. 8.
   Refrigerate the vanilla slice for at least 2 hours, or until the custard is set.
9. 9.
   Dust the top of the slice with powdered sugar and sprinkle with crushed pistachios.
10. 10.
    Slice into squares or rectangles and serve chilled.

Treat your ingredients with care...

• Puff pastry — Ensure that the puff pastry is thawed properly before using it. If it becomes too soft, refrigerate it for a while to firm it up.

Tips & Tricks

• For an extra touch of indulgence, drizzle some honey or syrup over the vanilla slice before serving.
• If you prefer a stronger cardamom flavor, you can increase the amount of ground cardamom in the custard.
• To save time, you can use store-bought puff pastry instead of making it from scratch.
• Make sure to let the custard cool slightly before spreading it over the pastry to prevent the pastry from becoming soggy.
• If you want a more pronounced rosewater flavor, you can add an additional teaspoon to the custard.

Serving advice

Serve the Levantine Vanilla Slice chilled for the best taste and texture. It pairs wonderfully with a cup of aromatic Middle Eastern tea or a refreshing glass of rosewater lemonade.

Presentation advice

When serving, dust the vanilla slice with an extra sprinkle of powdered sugar and garnish with a few whole pistachios for an elegant touch. Cut the slice into neat squares or rectangles for a visually appealing presentation.