Krempita Or Vanilla Slice Food

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.

VANILLA SLICE

Steps:

• Preheat oven to 180 Degrees Celsius.
• Place pastry on 2 lightly greased baking sheets.
• Bake for 20 minutes.
• Remove from oven and allow to cool.
• Using electric beater, beat cream until soft peaks form.
• Put vanilla pudding in another bowl and whisk in milk.
• Quickly fold whipped cream into pudding mix and spread over top of one of the pastry sheets.
• Put the other pastry sheet on top, flat side facing upwards.
• Sift icing sugar into bowl, stir in butter and water, and spread this over the top of the pastry.
• Leave for 15 minutes to set.
• Cut using serrated edge knife - into 12 slices.

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.

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.