passionfruit & lemon condensed milk slice
“Easy, perfect for afternoon tea. Will use this recipe again.” Woodsgirl
makes 18 | prep 15 mins (+ overnight chilling) | cooking 15 mins the prepared pan, filling gaps with the reserved biscuits, cutting to fit.
3 Whisk the condensed milk, passionfruit pulp and lemon juice in a bowl until well combined. Pour over the biscuits. Bake for 15 minutes or until the edges are slightly bubbling and the top layer is set. Set aside to cool to room temperature. Place in the fridge overnight to chill. Cut into pieces to serve.
14 plain digestive biscuits
2 x 395g cans sweetened condensed milk
125ml ( 1 /2 cup) fresh passionfruit pulp
185ml ( 3 /4 cup) fresh lemon juice, strained
1 Preheat oven to 180°C/160°C fan forced. Line a 19 x 29cm (base size) slice pan with baking paper, 2 long sides overhanging.
2 Reserve 2 biscuits. Arrange the remaining biscuits over the base of
baklava vanilla slice
serves 12 | prep 30 mins (+ overnight setting) | cooking 30 mins
55g ( 1 /3 cup) pistachio kernels
85g ( 1 /3 cup) walnuts
2 sheets frozen puff pastry, just thawed
20g butter, melted
1 /2 tsp ground cinnamon
375ml (1 1 /2 cups) pouring cream
1 tsp vanilla extract
270g (1 1 /4 cups) caster sugar
375ml (1 1 /2 cups) milk
35g ( 1 /4 cup) cornflour
6 egg yolks
60ml ( 1 /4 cup) fresh lemon juice
2 tbs honey
6 whole cloves
1 cinnamon stick
11 /2 tbs rosewater
1 Preheat oven to 200°C/180°C fan forced. Grease a 7cm-deep, 9 x 19cm (base size) loaf pan. Line the base and sides with baking paper, with the 2 long sides overhanging. Line 2 large baking trays with baking paper. Coarsely chop half the
