Reviewed: Oct. 18, 2011

I followed this receipt to a tee, and my filling was completely watery. I thought that maybe it would set up in the refrigerator, but after 5 hours, it did not, so I tipped it all out. I think I will try this with just instant vanilla custard / pudding mix, and then layer it with the puff pastry. The icing came out well though !

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Reviewed: Aug. 5, 2011

Very easy to follow this recipe. Everyone at work enjoyed it. I would double the amount of vanilla next time and for those that don't like custard all tha much (like me), I would make half the amount of custard. So the filling is not so thick

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Reviewer:

Biscotti Bliss

Cooking Level: Expert

Reviewed: Jul. 15, 2011

Try it with passion fruit in the icing - authentic Aussie vanilla slice then, and looks good too.

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Muzza

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Cooking Level: Beginning

Home Town: Sydney, New South Wales, Australia

Living In: Austin, Texas, USA

Reviewed: Oct. 11, 2010

My husband and his family are from Wales and this recipe is just like a bite of home for them. They're disappointed if I don't bring them to every family function! Thank you!

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thebakerlaura

Reviewed: Aug. 29, 2010

this was so easy and delicious my kids just love it, thanks for a great recipe

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Reviewer:

Sara

Cooking Level: Intermediate

Reviewed: Jan. 13, 2010

This was fantastic, definately a do again recipe

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Ros

Reviewed: Sep. 27, 2008

When I make this I use custard powder and Sao biscuits.

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Reviewer:

jasi

Cooking Level: Intermediate

Living In: Hobart, Tasmania, Australia

Reviewed: Jul. 20, 2008

this recipe was great and the vanilla slice filling also works wonderfully as a custard tart filling....just pour into premade tart shells...

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Reviewer:

nursekallie82

Reviewed: Sep. 21, 2007

I used instant vanilla pudding and it turned out great. I would recommend using all the puff pastry (not 1/2 like other reviewers) and putting it in a 11x7 pan. I would also double the frosting. It was delicious - exactly like the vanilla slices I used to get in England! So glad to have found this recipe - thanks!

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