Vanilla Honey Slice

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    9hrs 40mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    802
based on 3 ratings

A twist on a classic Australian pastry. The type of honey with subtly change the flavour of the cakes and while any honey with make fantastic tasting pastries, we recommend acacia, orange blossom or a local wildflower honey.

recipe updated Jun 3, 2025

Ingredients

  • Whipping cream icon
    Whipping cream
    500 g
  • Gelatin sheet icon
    Gelatin sheet
    8 g
  • Puff pastry icon
    Puff pastry
    375 g
  • Whole milk icon
    Whole milk
    375 g
  • Vanilla extract icon
    Vanilla extract
    1 teaspoon
  • Cornstarch icon
    Cornstarch
    90 g
  • Caster sugar icon
    Caster sugar
    150 g
  • Honey icon
    Honey
    180 g
  • Unsalted butter icon
    Unsalted butter
    50 g
  • Egg yolk icon
    Egg yolk
    4

Tools

  • kCook icon Oven
  • kCook icon Cooking Chef XL
  • kCook icon Baking tray - medium
  • kCook icon Rectangular pan - 12x9" (30x23 cm)

Step preview

  1. Preheat the oven - 180ºC
  2. Line baking trays with parchment paper
  3. Line a traybake tin with plastic wrap
  4. Place pastry on a lightly floured work surface
  5. Roll out using a rolling pin until 2 mm thick
  6. Cut the pastry in half and place on the baking trays
  7. Cover each pastry with a sheet of parchment paper, then place another baking tray on top to weight down
  8. Bake until crisp and golden – 20 minutes, 180ºC
  9. Remove from the oven and let cool
  10. Fit the Whisk Tool
  11. Add the ingredients into the appliance bowl
  12. Heat until simmering - 5 minutes, 90ºC, speed Stir 2
  13. Then add the next ingredients
  14. Whisk until smooth – 2 minutes, speed 2
  15. Then add the next ingredients
  16. Heat until thickened - 2 minutes, 90ºC, speed Stir 2
  17. Then add the next ingredients
  18. Whisk until melted and combined – 5 minutes, speed 2
  19. Then add egg yolks
  20. Whisk until smooth – 5 minutes, speed 2
  21. Let cool – 30 minutes
  22. Using a serrated knife carefully trim both pastry pieces to fit into the traybake tin
  23. Place one square of pastry into the tin
  24. Pour the custard over the pastry base
  25. Set aside to cool – 15 minutes
  26. Place remaining pastry piece on top and cover with plastic wrap
  27. Chill in the fridge overnight
  28. Remove from the fridge and cut into rectangles
  29. Serve
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