I’m super excited to share my latest creation, the Mahalabia Vanilla Slice! This dessert is a lovely spin on the traditional vanilla slice, incorporating the enchanting flavours of Middle Eastern Mahalabia. Drawing from my other Mahalabia-inspired treats like the Raspberry Mahalabia Pudding and the Mango Kataifi Rose Pudding, I’ve mixed familiar textures with surprising tastes to create something truly special. I never imagined I could improve on Mahalabia, but here we are!
Moreover, the texture of this Mahalabia Vanilla Slice is simply divine. The creamy, smooth filling contrasts beautifully with the flaky, buttery puff pastry, offering a delightful mouthfeel with each bite. Topped with a sprinkle of crushed pastry, toasted almonds, and a dusting of icing sugar, it brings a satisfying crunch that complements the softness underneath. This texture combined with the nutty hints and creamy richness, makes every slice a luxurious treat.
The first time I tried making this, it was delicious, although a bit of a flop because I overbeat the filling. It didn’t hold its shape, but we still loved it. Now, I’ve perfected the method, and I’m so proud of how this dessert turned out. It’s like I dreamt about it one night and just had to give it a go! Whether you’re looking for a new favourite or just a tasty experiment, this Mahalabia Vanilla Slice is sure to impress.
Step 1.
In a large saucepan, combine the milk, thickened cream, caster sugar, cornflour, vanilla extract, and the seeds scraped from the vanilla bean.
Stir continuously over medium heat. Bring the mixture to a boil and keep stirring until it thickens, Once thickened, allow it to boil for another minute or so. Pour the mixture into a bowl and cool slightly.
To prevent a skin from forming, place plastic wrap directly on the surface of the Mahalabia. Allow it to cool slightly, then refrigerate until it full sest.
Step 2.
Preheat your oven to 180°C (356°F).
Thaw the puff pastry sheet completely to help it puff better when baked. Lightly brush the pastry with an egg wash.
Bake in the preheated oven until golden brown and puffed up. Remove from the oven and let it cool.
Step 3
Once the pastry is cool, use a small, sharp knife to carefully cut along the natural lines of the pastry sheet to remove the top layer. If it breaks, it’s fine as long as the bottom layer remains intact. Set the top layer aside.
Lightly beat the set Mahalabia filling. It should be slightly creamy but not too smooth, to make assembling easier.
Step 4.
Spread the Mahalabia filling evenly over the bottom pastry layer.
Crush the reserved top pastry layer into small crumbs and sprinkle over the filling. Garnish with toasted shaved almonds and dust with icing sugar before serving.
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10 Responses
How many days can you store this dessert?
up to 3 days I would think if it lasts
Hi -What is the 300ml of thickened cream for? In the Mahalibha vanilla slice? I see it in the ingredient list but not the recipie?
Hi Tia,
I add cream to my Mhalabia creamy filling
omg I’m so sorry i just realised it’s in the ingredients but not the step! so sorry guys
Do you thicken heavy cream? And by thickening do you mean whipping the cream? Do you then do you then add it to the wet mixture after you thicken it and cooled? Or did you add heavy cream to the wet mixture and let the corn flour do the thickening?
I’m so sorry, I just saw your question. thickened cream is whipping cream. I add it cold as is to the milk along with sugar, cornflour, vanilla and thicken it over the stove. I hope that helps. I have a reel on instagram for this showing the step by step of me making this as well.
hello. can the filling be prepared 24 hours before and left in fridge?
I am in the USA – Please tell me if “Corn Flour” has another name here … do you mean “Cornstarch” or something else? Thank you!
hello. can the filling be prepared 24 hours before and left in fridge?