Ve­gan vanilla slice

Central and North Burnett Times - - LIFESTYLE - Recipe by Claire Brook­man Photo by Nigel Lough


2 sheets frozen puff pas­try, par­tially thawed 1 vanilla bean, split

1 litre Soy Milky

1 cup caster sugar

1 1/3 cups corn­flour 100g Nut­telex orig­i­nal spread

¼ tsp ground turmeric 1/3 cup ic­ing sugar mix­ture


1. Pre­heat oven to 200C/180C fan-forced. Line 2 large bak­ing trays with bak­ing paper. Place 1 pas­try sheet on each tray. Bake pas­try for 15 min­utes or un­til golden, puffed and cooked through. Al­low to cool for 5 min­utes, then gen­tly flat­ten pas­try us­ing your hand. Cool com­pletely.

2. Mean­while, grease a 6cmdeep, 22cm square cake pan. Line base and sides with bak­ing paper, ex­tend­ing paper 2cm above edges of pan.

3. Us­ing a sharp knife, scrape seeds from vanilla bean. Place Soy Milky, vanilla bean and seeds in a saucepan over medium heat. Cook, stir­ring, for 10 min­utes or un­til al­most sim­mer­ing (don’t boil). Set aside for 10 min­utes for flavours to in­fuse. Strain. Dis­card bean.

4. Place 1 sheet of pas­try in pre­pared pan, trim­ming sheet if nec­es­sary. Place caster sugar and corn­flour in a large, heavy-based saucepan. Grad­u­ally add Milky mix­ture, stir­ring con­stantly with a wooden spoon, un­til smooth and com­bined. Place over medium heat. Cook, stir­ring con­stantly, for 8–10 min­utes or un­til mix­ture bub­bles and thick­ens. Stir in Nut­telex and turmeric. Work­ing quickly, re­move from heat. Spoon hot ‘cus­tard’ mix­ture over pas­try. Top with sec­ond pas­try sheet, trim­ming if nec­es­sary. Set aside to cool for 30 min­utes. Re­frig­er­ate for 4 hours or un­til cold and firm.

5. Re­move vanilla slice from pan. Place on a board. Dust with ic­ing sugar. Cut into squares. Serve.

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