A festive twist on a classic Middle Eastern dessert, this Baklava Vanilla Slice features a smooth rose water custard and crunchy pistachio filling sandwiched between buttery puff pastry. Perfect for impressing family and friends this season!
1: Place 2 sheets of Puff Pastry onto separate baking trays, prick holes on the surface with a fork, cover with baking paper and another tray to weigh down. Bake at 170℃ for 30 minutes, then remove the top tray and bake for another 5 minutes until golden. Let it rest.
2: For the custard, whisk together White Sugar, corn flour, vanilla bean paste, and egg yolks in a bowl. Heat milk in the microwave and slowly add to the egg mixture, whisking constantly. Transfer to a saucepan and cook on medium heat, whisking until thickened (about 15-18 minutes). Remove from heat and whisk in butter and rosewater.
3: For the baklava paste, blitz pistachios and mix with melted butter, honey, and ground cinnamon.
4: To assemble, cut puff pastry to fit a 24cm square tray. Place one sheet in the tray, top with pistachio paste, pour custard on top, and cover with the second sheet of puff pastry.
5: Refrigerate for 2 hours or overnight for best results. Dust with Pure Icing Sugar and finely chopped pistachios to serve.
