These Bakery Style Coffee Slices are always very popular in Irish and UK bakeries. They are a dessert with layers of delicate, flaky puff pastry filled with whipped cream, strawberry jam and topped with a sticky, sweet coffee fondant icing. Chocolate is usually then piped on top and feathered through for decoration. These coffee slices are very common among Irish and UK bakeries and are very similar to the classic cream slice. This recipe uses premade puff pastry. You can find this in the chilled or frozen section of most supermarkets. Jus Roll is a good, reliable brand but if you’re looking for something a bit more local, you can use Rollit which is available in select SuperValu stores and most Dunnes Stores.
To begin making these Bakery Style Coffee Slices, we start by carefully unrolling a sheet of defrosted puff pastry. Cut the sheet in half so you have two large rectangular pieces. Place one piece onto a lined, flat baking tray. Return the other piece to the fridge for other recipes, or double this recipe and cook both pieces on separate trays. Bake the puff pastry for 15-20 minutes until puffed up, risen and an even light brown colour. Allow to cool fully before filling before decorating.
To make the coffee icing for these cream slices, begin by adding fondant, water and coffee essence to a microwave safe bowl. Microwave for 20 second bursts, while whisking a lot in between, until smooth. Leave to one side to cool for 4-5 minutes.
To fill, add the cream and icing sugar to a medium sized mixing bowl. Whisk together until thick and spreadable. Transfer to a piping bag, if using. Once the puff pastry and icing has cooled, slice the puff pastry in half so you have two layers. Place the top side of the puff pastry down, cut side up. Spread the strawberry jam evenly over the puff pastry. Top by piping two lines of whipped cream in the middle., if using a piping bag. If not, spread the whipped cream with a spoon, trying to keep the cream in the middle and away from the edges. Place the bottom layer on top, with the bottom flat side facing up.
Pour the cooled coffee icing into the middle of the top layer in a line. Using a palette knife or spoon, carefully spread the coffee icing evenly over the puff pastry. Place the melted dark chocolate into a small piping bag. Carefully pipe lines of chocolate vertically. Take a toothpick and gently drag lines horizontally, with each line alternating the other way. This is optional for decoration. Leave the icing to set for 1-2 minutes until it slightly dries.
Fill a jug or cup with boiling water. Dip your knife into the hot water between each cut and slice into 5 pieces. Serve immediately. Store any leftovers in an airtight container in the fridge for 2-3 days.
A lot of people think the sweet, sticky coffee icing is a simple water icing made with icing sugar and coffee in place of water. As I have worked in traditional bakeries and have made countless if these I can tell you the secret… it’s actually melted fondant icing mixed with coffee flavouring!
Yes, of course. Aim to use strong, espresso coffee instead. Replace the weight of the water and essence with espresso. Alternatively, you can substitute the coffee essence for instant coffee. Simply add the instant coffee to the bowl before melting everything together. The icing should get warm enough to melt the coffee granules.
While they are best and freshest on the day they are made, they can be kept in an airtight container for 2-3 days.
For more Pastry Recipes, check out my Pastry Category, here.
Maybe you’re interested in more Dessert Recipes? You can check out my Dessert Category, here.
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Thanks for sharing Rosie, from Dublin myself , living in Massachusetts, my daughter just came back from holiday in Dublin raving about coffee slices, so I made her these .....came out great....I sprinkled some vannila pudding mix into the cream as a stabilizer....never would have guessed the fondant thing, boy is it hard to handle, very tricky to spread....i used coffee syrup we have in the States for coffee milkshakes.Took a photo, but I cant see where to share.....
Hi Tom,
Thank you so much for your feedback!
I'm so glad you were able to share these with your daughter, they are a favourite of mine too.
Yes the fondant is definitely tricky to spread, sometimes if you heat it just a little longer it becomes a little easier to spread/pour.
Unfortunately I don't have the option to add photos to comments on here but you can send it to me on email (pinkhairedpastrychef@gmail.com) or tag me on Instagram (@pinkhairedpastrychef).
Thanks,
Rosie