There’s something deliciously comforting about a good vanilla slice, or as it is affectionately known in Australia—the ‘snot block.’ Maybe it’s the soft, wobbly custard, the flaky pastry, or the simple dusting of icing sugar on top — just enough sweetness without the mess. Whatever it is, this Aussie favourite is pure nostalgia on a plate, so don’t let the unappetising nickname put you off.

Related: Vanilla Slice Toasties Snack

Homemade Vanilla Slice

This homemade version gives you everything you love about the classic bakery treat; smooth, creamy custard, buttery golden pastry, and a sweet finish. It’s the kind of recipe that feels fancy but is secretly very simple — perfect for school holidays, family weekends, or just because.

And the best part? It’s made with pantry staples and can be easily adapted to suit your taste or time constraints. Whether you stick to the traditional vanilla custard or add a citrus twist, this slice is always a crowd-pleaser.

Bakery Style Vanilla Slice Recipe

Ingredients

2 sheets frozen puff pastry, thawed
1 cup (220g) caster sugar
¾ cup (100g) cornflour
1/2/ cup (75g) plain flour
1 litre full cream milk
60g butter
2 teaspoons vanilla extract (or vanilla bean paste for extra flavour)
4 egg yolks
Icing sugar to dust

Optional Icing (If you’d like the traditional glazed finish):

1 ½ cups (240g) icing sugar mixture
2 tablespoons hot water
1 teaspoon soft butter

Method

Preheat your oven to 220°C (180°C fan-forced)
Line two baking trays with baking paper. Place the thawed puff pastry sheets on top, prick all over with a fork, and bake for 10-15 minutes or until golden and puffed. Let cool completely.
In a large saucepan, whisk together the caster sugar, cornflour, and plain flour.
Gradually add the milk, whisking constantly until smooth and lump-free.
Place the pan over medium heat and stir for 6-8 minutes until the mixture thickens into a smooth custard.
Remove from heat and whisk in the butter, vanilla, and egg yolks until glossy and well combined.
Line a 20cm square cake tin with baking paper, leaving overhang to help lift the slice out later.
Place pone sheet of baked pastry into the base. Pour the custard over and spread evenly. Top with the second pastry sheet, gently pressing it down.
Refrigerate for at least 4 hours 9or overnight) to allow the custard to fully set.
Once set, dust the top with icing sugar and slice into squares using a sharp knife.

Optional Glaze Icing:

If you’d like the traditional glossy icing, mix icing sugar, soft butter, and hot water until smooth and spreadable.

After the slice is assembled and chilled, spread the icing over the top pastry level and refrigerate again until set.

The Finishing Touch: Icing Sugar, Glazed Icing or Something Else?

This recipe is designed with simplicity in mind, so we’ve gone for a light dusting of icing sugar on top — it’s quicker, cleaner, and still delivers that classic bakery flavour. It also cuts down on sugar and mess, making it ideal for picnics or parties when people are eating with their hands or on the go.

But if you love the glossy icing layer that many bakeries use, you can add it with just a few more simple steps.

Whether you go for sugar-dusted or iced, both versions offer that unmistakable vanilla slice charm, it just comes down to how sweet or traditional you want it.

However, don’t be afraid to get creative with your topping if you’re after something extra special!

Some suggestions:

Citrus Glaze:

Make a lemon or lime glaze made with citrus juice and icing sugar. It adds a tangy contrast to the sweet custard. You could even add some zest on top for a textured finish.