This Mahalabia Vanilla Slice is a Middle Eastern–inspired dessert that combines crisp, golden puff pastry with a thick, creamy vanilla-scented milk pudding. It’s elegant yet comforting, with contrasting textures that make every bite satisfying. Perfect for gatherings, it looks impressive but is surprisingly straightforward to prepare.
Why You’ll Love This Recipe
This recipe brings together the light crunch of baked puff pastry and the richness of traditional mahalabia filling. It’s not overly sweet, sets beautifully, and can be prepared ahead of time, making it ideal for entertaining. The dessert slices cleanly, holds its shape, and delivers familiar vanilla flavors with a Middle Eastern twist.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Puff pastry base and top
2 sheets ready-rolled puff pastry
1 egg, lightly beaten for egg wash (optional)
Mahalabia filling
4 cups full-cream milk
3/4 cup white sugar
1 cup cornflour
2 tablespoons plain flour
2 teaspoons vanilla extract
1 tablespoon rose water or orange blossom water
2 tablespoons unsalted butter
Optional topping
2 tablespoons icing sugar for dusting
Directions
Preheat the oven to 180°C. If your oven runs cooler or is older, preheat to 200°C to ensure the pastry rises properly.
Place the puff pastry sheets on baking trays lined with baking paper. Lightly prick them all over with a fork to control puffing. If using egg wash, brush a thin layer of beaten egg over the pastry.
Bake the pastry for 15 to 20 minutes, or until puffed, golden, and crisp. Remove from the oven and allow to cool completely. Set one sheet aside to use as the base. The second sheet will be broken into pieces later for the topping.
To make the mahalabia filling, place the milk, sugar, cornflour, and plain flour into a large saucepan while still cold. Whisk thoroughly until completely smooth and no lumps remain.
Place the saucepan over medium heat and cook, whisking constantly. As the mixture heats, it will thicken significantly. Once it reaches a very thick, pudding-like consistency, continue cooking for another minute to remove any raw flour taste.
Remove from the heat and stir in the vanilla extract, rose water or orange blossom water, and butter. Mix until the butter is fully melted and incorporated.
Pour the hot mahalabia over the puff pastry base, spreading it evenly and smoothing the top. Allow it to cool slightly at room temperature, then cover and refrigerate for at least 4 hours, or until fully set.
Once set, gently beat the mahalabia with a spatula or spoon just until creamy but still slightly lumpy. Do not overmix, as the filling needs to stay thick to hold its height.
Break the remaining puff pastry sheet into rustic shards and scatter over the top. Lightly dust with icing sugar if desired.
You can infuse the milk with a cinnamon stick while heating for a warmer flavor profile. For a citrus note, add finely grated lemon or orange zest to the filling. If you prefer a less sweet dessert, reduce the sugar slightly, but avoid cutting it by more than a quarter to maintain balance and structure.
Storage/Reheating
Store the Mahalabia Vanilla Slice in an airtight container in the refrigerator for up to 3 days. This dessert is best enjoyed cold and should not be reheated, as warming will soften the pastry and loosen the filling.
FAQs
Can I skip the egg wash on the puff pastry?
Yes, the egg wash is optional. It adds a glossy, golden finish, but the pastry will still bake well without it.
Why didn’t my puff pastry rise properly?
If your oven temperature is too low, the pastry may not puff. Increasing the heat to 200°C usually solves this issue.
What if my puff pastry cracks after baking?
Cracking is not a problem. The top layer is broken up anyway, so only the base needs to stay intact.
Can I reduce the sugar in the filling?
You can slightly reduce it, but using less than three-quarters of a cup may result in a bland dessert.
How long does the mahalabia need to set?
At least four hours in the refrigerator are required for the filling to firm up properly.
Can I make this dessert a day ahead?
Yes, it’s ideal to prepare a day in advance and assemble the topping just before serving.
What does gently beating the filling mean?
It means loosening the set mahalabia just enough to make it creamy while keeping some texture. Overbeating will make it too soft.
Can I use low-fat milk instead of full cream?
Full-cream milk is recommended for richness and proper texture. Low-fat milk may result in a thinner filling.
Is rose water necessary?
No, but it adds a classic Middle Eastern aroma. You can substitute orange blossom water or omit it entirely.
How do I get clean slices?
Use a sharp knife and wipe it clean between cuts for neat, defined slices.
Conclusion
This Mahalabia Vanilla Slice is a beautiful fusion of creamy pudding and crisp pastry, offering both elegance and comfort in one dessert. With simple ingredients and make-ahead convenience, it’s perfect for special occasions or whenever you want a refined yet familiar sweet treat.
This Mahalabia Vanilla Slice is a Middle Eastern–inspired dessert featuring crisp puff pastry layered with thick, creamy vanilla milk pudding. Delicately flavored with rose water or orange blossom, it’s an elegant and easy make-ahead dessert ideal for entertaining.
Author:Sophia
Prep Time:20 minutes
Cook Time:25 minutes
Total Time:4 hours 45 minutes
Yield:12 slices
Category:Dessert
Method:Stovetop and Baking
Cuisine:Middle Eastern
Diet:Vegetarian
Ingredients
2 sheets ready-rolled puff pastry
1 egg, lightly beaten (optional, for egg wash)
4 cups full-cream milk
3/4 cup white sugar
1 cup cornflour
2 tablespoons plain flour
2 teaspoons vanilla extract
1 tablespoon rose water or orange blossom water
2 tablespoons unsalted butter
2 tablespoons icing sugar (optional, for dusting)
Instructions
Preheat oven to 180°C (or 200°C if your oven runs cooler). Line two baking trays with parchment paper.
Place puff pastry sheets on the trays and prick all over with a fork. Brush with egg wash if using.
Bake for 15–20 minutes or until golden and puffed. Let cool completely. Set one sheet aside for the base; the other will be crumbled for the topping.
In a large saucepan, whisk cold milk, sugar, cornflour, and plain flour until smooth with no lumps.
Cook over medium heat, whisking constantly, until the mixture thickens into a pudding-like consistency. Cook for 1 more minute.
Remove from heat. Stir in vanilla extract, rose water or orange blossom water, and butter. Mix until butter is fully melted.
Pour hot mahalabia over the puff pastry base. Spread evenly and smooth the top. Cool slightly, then refrigerate for at least 4 hours to set.
Before serving, break the second puff pastry sheet into shards and place on top of the set pudding layer.
Dust with icing sugar if desired. Slice carefully and serve chilled.
Notes
Infuse milk with a cinnamon stick or citrus zest for added flavor.
Reduce sugar slightly for a less sweet dessert (no more than 25%).
Use a sharp knife and clean between slices for neat presentation.
