Apricot Vanilla Slices

    (13)
    50 minutes

    This is a French style vanilla slice called mille-feuilles. They are delicious and easy to make using frozen puff pastry.


    12 people made this

    Ingredients
    Serves: 8 

    • 2 cups (500ml) milk
    • 1/2 cup (60g) plain flour
    • 1 whole vanilla bean or 1/2 teaspoon vanilla essence
    • 3/4 cup (185g) caster sugar
    • 1 pinch salt
    • 6 egg yolks
    • 3 sheets frozen puff pastry, thawed
    • 1/2 cup apricot jam
    • icing sugar for dusting

    Directions
    Preparation:30min  ›  Cook:20min  ›  Ready in:50min 

    1. To make the custard; in a small saucepan, heat milk until small bubbles form. Drop in the vanilla pod (or add essence) remove saucepan from heat, and set aside to cool until just warm.
    2. In a medium saucepan, stir together the flour, sugar, salt, and egg yolks. Beat for a moment, then gradually whisk in warm milk. Simmer over medium-low heat until the custard thickens, stirring constantly with a wooden spoon to prevent sticking.
    3. Transfer custard to a bowl, and allow to cool, stirring from time to time.
    4. Preheat oven to 200 degrees C. Roll the puff pastry into a single sheet about 1 cm thick; it should be the same size as a 43x53cm baking tray. Place the pastry onto the baking tray and prick all over with a fork.
    5. Bake in preheated oven until cooked, about 20 minutes. Remove from oven and cool pastry on the baking tray.
    6. When the pastry has cooled completely, transfer it to a hard surface and cut lengthwise into three 10 to 12 cm wide strips.
    7. Spread one strip thickly with custard. Place a second strip directly over the first; spread the top evenly with jam. Cover with the third strip and dust with icing sugar. With a very sharp knife, cut into 8 rectangular portions.
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    Reviews and Ratings
    Global Ratings:
    (13)

    Reviews in English (10)

    by
    24

    I have made similar to this recipe for years now, but I precut the pastry before baking to a uniform size.This prevents breakage of pastry and the under-side is flatter which makes stacking easier.I also use less flour in the custard.Hope this helps others with assembling and presentation.  -  12 Jan 2009  (Review from Allrecipes USA and Canada)

    by
    24

    I saw another mille feuille online which calls for lesser plain flour, I reduced the plain flour to 4 tbsp. I used only 2 sheets of frozen pastry and it took only 10-12mins to bake. My advise is to cut it into serving size before dusting the sugar. Overall, it was presentable and taste yummy and worth a try.  -  06 Oct 2005  (Review from Allrecipes USA and Canada)

    by
    14

    This is one of my favorite deserts. I am from Canada, and a lot of my relatives make these when we go there. Good job!  -  24 Mar 2005  (Review from Allrecipes USA and Canada)

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