Vanilla Slice Krempita Recipes

VANILLA SLICE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Unfold puff pastry sheets, and place flat onto baking sheets. Bake for 10 to 15 minutes, or until lightly browned and puffed. Set aside.
• Combine the sugar, custard powder and cornstarch in a large saucepan. Mix in just enough milk to form a paste, then gradually mix in the rest. This will prevent lumps from forming. Add the butter. Cook over medium heat, stirring frequently until thick. You may need to use a whisk to ensure a smooth consistency. When the mixture comes to a simmer, cook stirring constantly for 2 minutes. Remove from the heat, and stir in the egg yolks and vanilla.
• Line a 9 inch baking dish with aluminum foil. Place one of the baked pastry sheets in the bottom of the dish. Spread the custard filling in an even layer over the pastry, and top with the other sheet.
• Mix the confectioners' sugar with 1 tablespoon of milk, and a dash of vanilla to make an icing. Spread over the top of the pastry. Refrigerate until the custard layer is firm. Remove from the pan and slice.

VANILLA SLICE - KREMPITA

Steps:

• Pastry:.
• Let the puff pastry sheets thaw, the roll them out on a lightly floured surface, and bake according to directions on a jelly roll pan.
• Let them cool, and then cut out the shape according to the size of the square pan - 9 inch x 13 inch.
• Once you cut them to the shape of the pan, cut one sheet into squares (I made 12); that will be the top of the cake.
• Cream:
• Mix egg yolks with sugar, until frothy. Add a cup of milk (out of the 6 1/3 cups), and corn starch, and mix well. Set the reminder of milk with vanilla sugar added, to boil, and when it comes to a boil, slowly mix in the yolk mixture, and stir constantly for a minute. Transfer to a large mixing bowl, and let cool completely. When cooled, add the whipped whipping cream, whipped with a stabilizer.
• Put the whole sheet on the bottom of the pan, and spread the filling over it. Arrange the cut out sheet on top.
• Refrigerate for few hours.
• Dust with powdered sugar before serving.

KREMPITA OR VANILLA SLICE

Steps:

• Place pastry on flat tray and bake for 15 minutes at 350.
• To make cream (filling), mix egg yolks with flour and some cold milk. Boil milk with vanilla extract, sugar and orange zest. pour milk slowly to egg mixture, constantly mixing. Simmer on very low heat for 10 minutes constantly mixing. Remove from heat and add dissolved gelatin in some cold water. Mix well. Let the filling cool off.
• Mix vanilla sugar with some cream and add to filling while still warm. Spread filling over baked pastry, top with whipped cream and cover with second baked pastry sheet. Place into refrigerator and cut vanilla slices just before serving. Sprinkle with powdered sugar and serve with fresh fruit in season.

VANILLA SLICE

Steps:

• Line a 23cm square slab pan with foil, bring foil up to overlap sides of pan.
• Place pastry sheets on lightly greased oven trays.
• Bake in a hot oven about 6 minutes, or until well browned.
• Cool.
• Gently flatten pastry with hand.
• Fit 1 pastry sheet in prepared pan.
• Combine sugar, cornflour and custard powder in pan.
• Gradually stir in milk. Stir until smooth.
• Add butter and stir over heat until mixture boils and thickens.
• Simmer, stirring, about 3 minutes or until very thick and smooth.
• Remove from heat and stir in yolks and essence.
• Pour hot custard over pastry in pan.
• Top with remaining sheet of pastry, flat side up.
• Press down slightly.
• Cool.
• Spread pastry with passionfruit icing.
• Cut when set.
• FOR THE ICING:.
• Sift icing sugar into small heat-proof bowl.
• Stir in butter, passionfruit juice and enough water to make a stiff paste.
• Stir icing over hot water until spreadable.
• Recipe can be made a day ahead.
• Store covered in refrigerator.
• Do not freeze or microwave.

VANILLA SLICE - KREMPITA

Steps:

• Let the puff pastry sheets thaw, the roll them out on a lightly floured surface, and bake according to directions on a jelly roll pan. Let them cool, and then cut out the shape according to the size of the square pan you will use. I used 9 inch x 13 inch. Once you cut them to the shape of the pan, cut one sheet into squares (I made 12); that will be the top of the cake.
• Cream: Mix egg yolks with sugar, until frothy. Add a cup of milk (out of the 6 1/3 cups), and corn starch, and mix well. Set the reminder of milk with vanilla sugar added, to boil, and when it comes to a boil, slowly mix in the yolk mixture, and stir constantly for a minute. Transfer to a large mixing bowl, and let cool completely. When cooled, add the whipped whipping cream, whipped with a stabilizer.
• Now put the whole sheet on the bottom of the pan, and spread the filling over it. Arrange the cut out sheet on top. Refrigerate for few hours before serving. Dust with powdered sugar.
• Instead of the top sheet of puff pastry, you can put whipped cream, and so on. Suit yourself, and enjoy : )