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5 from 1 vote

Karpatka: Polish Vanilla Custard Slice

The Polish recipe calls for budyn, a powdered custard which might be tricky to find outside of Poland, so I used thick pouring custard instead. You can bake the pastry form-free or if you happen to have a 30cm x 20cm cake tin, use that.
Servings: 8


For the choux pastry:

  • 125 g unsalted butter extra for greasing
  • 1 cup plain flour
  • 1 cup water
  • 5 eggs

For the vanilla custard cream:

  • 750 ml thick pouring vanilla custard
  • 2 eggs
  • 2 tbsp vanilla extract
  • 4 tbsp plain flour
  • 2 tbsp cornflour
  • 300 ml thickened cream

To serve:

  • unrefined icing sugar


To make the choux pastry:

  • In a medium saucepan bring water and butter to a boil.
  • Add flour and mix vigorously with a wooden spoon until the mixture comes away from the sides and forms a ball. This should only take a few seconds.
  • Transfer dough to a mixing bowl, add eggs one at a time and beat with an electric mixer until glossy and smooth.

To bake the choux pastry:

  • Grease a large sheet of non-stick baking paper with extra butter.
  • Spread pastry into a rough rectangle until the dough is only a couple of centimeters thick.
  • Place in the oven and bake for 25 minutes.
  • When ready, remove from the oven and allow to cool on the tray.
  • In the meantime, make the vanilla custard cream:
  • Place cream into a mixing bowl and whip with an electric mixer until it's fairly stiff - be careful not to overwork as it will turn into butter.
  • In a large saucepan, combine custard, eggs, flours and vanilla extract. Whisk until smooth.
  • Place over low heat and cook, whisking, until the custard thoickens.
  • Cool to room tempereature, whisking from time to time to prevent the skin from forming.
  • Add whipped cream to the mixture and whisk through.

To layer vanilla custard slice:

  • Using a sharp bread knife, cut the pastry in half, the two sides will be yor top and bottom.
  • Spread custard cream over one layer, leaving a 2cm edge around and top with another pressing down gently.
  • Trim edges if you want to get perfect squares. Otherwise skip this step if you prefer a more rustic look.

To serve:

  • Using a sharp bread knife, cut the slice into 8 even squares. Dust with a little icing sugar and serve.


Tip: store the slice in the fridge and consume within 2 days. Bring to room temperature before serving. You may need to re-dust with some icing sugar.
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