Low Sodium Classic Vanilla Slice
Indulge in the irresistible creaminess of a **Low Sodium Classic Vanilla Slice**, a lightened-up twist on the timeless dessert. This recipe combines golden, flaky layers of puff pastry with a rich, velvety pastry cream made from whole milk and infused with the natural sweetness of fresh vanilla bean. Designed with low sodium in mind, it skips salt without sacrificing flavor, making it perfect for those watching their sodium intake. Topped with a smooth and simple powdered sugar glaze, this dessert is as beautiful as it is delicious. With just 30 minutes of prep time and simple techniques like stovetop custard-making and layering, this crowd-pleaser is ideal for any celebration or a luxurious afternoon treat. Serve chilled for perfect slices that melt in your mouth!
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Ingredients
- 2 sheets Puff pastry sheets
- 500 ml Whole milk
- 1 Vanilla bean pod
- 3 Large egg yolks
- 100 g Granulated sugar
- 40 g Cornstarch
- 20 g Unsalted butter
- 50 g Powdered sugar
- 2 tbsp Water
Directions
Step 1
Preheat your oven to 220°C (430°F). Line two baking sheets with parchment paper.
Step 2
Place a puff pastry sheet on each baking sheet. Prick the pastry all over with a fork to prevent it from puffing up too much during baking.
Step 3
Cover the pastry with another sheet of parchment paper and weigh it down with another baking sheet or pie weights to keep it flat.
Step 4
Bake in the preheated oven for 12-15 minutes or until the pastry is golden brown and crisp. Cool completely on a wire rack.
Step 5
In a medium saucepan, heat the milk over medium heat. Split open the vanilla bean, scrape out the seeds, and add both the seeds and the pod to the milk. Let it come to a boil, then remove from heat and set aside to infuse for 10 minutes.
Step 6
In a bowl, whisk together the egg yolks and granulated sugar until pale and creamy. Add the cornstarch and whisk until smooth.
Step 7
Remove the vanilla pod from the milk and gradually pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from curdling.
Step 8
Pour the mixture back into the saucepan and cook over medium heat, stirring continuously with a wooden spoon until the mixture thickens and boils. Continue cooking for another minute to ensure the cornstarch is fully cooked.
Step 9
Remove from heat and stir in the unsalted butter until smooth and glossy.
Step 10
Transfer the pastry cream to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and let it cool completely, then refrigerate until set.
Step 11
To assemble, place one pastry sheet on a serving platter. Spread the chilled pastry cream evenly over the pastry.
Step 12
Top with the second pastry sheet.
Step 13
For the icing, combine powdered sugar with water to form a smooth glaze. Spread the icing over the top pastry layer.
Step 14
Refrigerate the assembled slice for 2-3 hours to set firmly.
Step 15
Cut into equal portions with a sharp knife dipped in hot water for clean slices before serving.
Nutrition Facts
| Serving size | (911.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1916.1 |
| Total Fat 83.4g | 0% |
| Saturated Fat 34.5g | 0% |
| Polyunsaturated Fat 0.6g | |
| Cholesterol 658.2mg | 0% |
| Sodium 670.3mg | 0% |
| Total Carbohydrate 265.2g | 0% |
| Dietary Fiber 2.7g | 0% |
| Total Sugars 175.7g | |
| Protein 32.2g | 0% |
| Vitamin D 280.9IU | 0% |
| Calcium 723.6mg | 0% |
| Iron 4.4mg | 0% |
| Potassium 940.0mg | 0% |
Source of Calories