Baklava Vanilla Slice

Pastry

• 2 sheets Pampas Puff Pastry 

Rosewater & Vanilla Custard 

• 120g CSR White Sugar 
• 50g White Wings corn flour 
• 8 egg yolks 
• 750ml milk 
• 2 tbsp vanilla bean paste 
• 1 tbsp rosewater 
• 115g unsalted butter 

Pistachio Baklava Paste 

• 140g pistachios 
• 40g butter 
• 1 tbsp honey 
• 1 tsp ground cinnamon 

Toppings 

• 50g CSR Pure Icing Sugar  
• 50g finely chopped pistachios  

1. Place each Pampas Puff Pastry sheet onto a lined baking tray. Prick holes on the surface and cover each with baking paper before placing another baking tray on top to weigh down each puff pastry sheet. Bake at 170C for 30 mins. Remove the top tray and bake for another 5 minutes until golden. Allow to cool completely 
2. For the custard, whisk 120g of CSR White Sugar, 50g of corn starch, 2 tbsp of vanilla bean paste and 8 egg yolks. Heat 750ml of milk and slowly add into the egg mixture while whisking constantly. Transfer to a small saucepan and whisk constantly on medium heat until it thickens. This should take about 6 minutes. Take the custard mixture off the heat and whisk in 115g of butter and 1 tbsp of rosewater. 
3. For the baklava paste, roughly blitz 140g of pistachios. Add 40g of melted butter, 1 tbsp of honey and 1 tsp of ground cinnamon.  
4. To assemble, gently cut the now crispy puff pastry to fit into a 24cm square tray. Place 1 puff pastry sheet into the tray and evenly top with half a centimeter of the pistachio paste. Pour the custard directly on top of the pistachio paste followed by the second sheet of puff pastry becoming the final layer. Refrigerate for at least 2 hours, but for best results, refrigerate overnight. Dust with 50g of CSR Pure Icing Sugar and 50g of finely chopped pistachios to serve.