Strawberry & Vanilla Slice

  • Vegetarian Recipe

Serves: 2

When assembling the slice, a dob of cream under the first pastry square may help secure it to the plate.


  • 5 sheets of puff pastry, thawed
  • 1 1/2 cups whole milk
  • 5 egg yolks
  • 1/2 cup of white sugar
  • 3 Tbsp cornstarch
  • 1/4 tsp salt
  • 2 Tbsp vanilla extract or vanilla bean paste
  • 2 Tbsp butter
  • 1/2 cup Anathoth Farm Strawberry Jam
  • fresh strawberries to serve



  1. Preheat oven to 200°C.
  2. Lay a piece of defrosted puff pastry on a baking tray with a baking sheet. Prick the pastry with a fork many times and bake for approx. 10 minutes until the sheets are slightly golden brown.
  3. Remove cooked pastry from the oven and allow to cool. Repeat with the remaining sheets of puff pastry. Cut cooked sheets into 4 equal pieces (square) and set aside.


  1. Heat milk in a saucepan about 8-10 minutes.
  2. Meanwhile, beat eggs and sugar until light in colour and thick in texture. Add cornstarch and salt, and mix until combined.
  3. Slowly pour half the hot milk into the creamed egg/sugar mixture, and mix together with a beater until well combined. Then add combined mixture back into the remaining hot milk in the saucepan. Whisk constantly until the bubbles disappear and cream turns into a deep yellow colour and thick consistency. Remove from the heat; add vanilla and butter. Transfer into a bowl and cover with a cling wrap. Put in the fridge until chilled and ready to use.


  1. Place pastry square on plate, spread with Strawberry Jam, top with vanilla pastry cream.
  2. Repeat with remaining pastry layers (8-10 layers); arrange fresh strawberry pieces on top.
  3. Put in the fridge for 8 hours or overnight to sit before serving (which will help the slice set and easier to cut).