I’ve made this 3 times now, everyone asks me to make it for bbq’s and picnics now. I found a way to make icing it easier without all the flakes getting stuck in your icing, you have to place the flat base facing upwards and the layers flatten out making icing easy. Thanks, great recipe!
My partner absolutely LURVES this recipe, he says he refuses to take it to work now as a snack because he never ends up with any for himself. When cooking the puff pastry in the oven it blows up like a balloon! Don’t be afraid to push it flat immediately after it is cooked to let the hot air out of it. Good Luck!
I used instant vanilla pudding and it turned out great. I would recommend using all the puff pastry (not 1/2 like other reviewers) and putting it in a 11×7 pan. I would also double the frosting. It was delicious – exactly like the vanilla slices I used to get in England! So glad to have found this recipe – thanks!
this recipe was great and the vanilla slice filling also works wonderfully as a custard tart filling….just pour into premade tart shells…
Great desert! Very easy and fast to put together, especially if you use INSTANT vanilla pudding and follow the instructions for “PIE filling”, not the ones for pudding. Also, cut the pastry sheets BEFORE you bake them. This way, you just have to split them horizontally after they puff and fill them with the cream. Or, if you have the puff pastry SHELLS, just bake them, pop the tops while still warm, then cool and fill them with vanilla cream, fresh fruits and a dollop of whipped cream. I never use frosting, just a sprinkle of confectioner sugar.
My husband and his family are from Wales and this recipe is just like a bite of home for them. They’re disappointed if I don’t bring them to every family function! Thank you!
2 sheets puff pastry, thawed
For the filling:
4 cups whole milk
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