Rosewater, cardamom and pistachio slice

During the month of November, SBS Food was asking for food lovers(that would be me), to get creative in the kitchen by putting a multicultural spin on Australian favourites. I am always up for a challenge in the kitchen and this slice was the result for the #BringBacktheClassics campaign. 

This is basically a differently flavoured version of vanilla slice. 

Vanilla Slice is my hubbys most favourite slice in the universe. I was a little worried he wouldn't like this new take on it, but he loved it and ate most of it! Good thing that, because my belly doesn't need any extra jelly. Don't get me wrong, I ate my fair share. It was delicious!

Slice ingredients
2 sheets frozen puff pastry, thawed
1/2 cup sugar
1/2 cup custard powder
1 1/2 cups cream
2 cups milk
1/4 heaped teaspoon ground cardamom
1 tablespoon rosewater essence

Icing
2 cups icing sugar
1 tsp butter/margarine
1/4 teaspoon honey
1/4 cup crushed pistachio nuts


Here's how...

Preheat oven to 220 degrees.
Place puff pastry on lined oven trays. Prick with a fork all over and bake for 10-15 minutes.

In a saucepan, put sugar, custard powder and cream. Stir over medium heat until it starts to thicken.
Add cardamom, rosewater, then add the milk 1 cup at a time. Whisk until the the custard is thick.
Let everything cool a little.

Using a 22cm square tin, place one pastry sheet on the bottom. Depending on what shape tin you are using, you may have to cut the pastry to fit.
Add the custard and then the other sheet of pastry on top.

Refrigerate while you make the icing. Mix all icing ingredients together and spread evenly over the top of the slice. Sprinkle the crushed pistachios over the icing, and you are done!

Refrigerate the slice for at least three hours before you dig in. It is best left for 12 hours though if you can wait that long.

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