Cheat’s Vanilla Slice - The quick and easy version!
By Jody AllenThis is a cheat’s version of the more traditional Vanilla Slice.
My hubby calls these ‘Snot Blocks’ – not exactly appetising… but I’ve received a few versions from you lovely people – this is the easiest!
serves
10time needed
prep20 plus set in fridgeingredients
4difficulty
Easyrating (click to rate)
Please Note Nutritional information is provided as a guide only and may not be accurate.
| NUTRITION INFORMATION | ||
|---|---|---|
| Qty per 45g serve |
Qty per 100g |
|
| Energy | 307kJ | 681kJ |
| Protein | 2.22g | 4.93g |
| Fat,total | 3.84g | 8.51g |
| -saturated | 1.75g | 3.89g |
| Carbohydrate | 6.8g | 15g |
| -sugars | 3.03g | 6.71g |
| Dietary Fibre | 0.2g | 0.44g |
| Sodium | 91mg | 201mg |
Ingredients
- 1 Vanilla Instant Pudding Mix
- 5 Icing Sugar
- 1 700 Millilitre Milk (cold)
- 2 Puff Pastry (sheet)
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Method
- Preheat oven to 220 degrees.
- Line two baking trays with baking paper.
- Place one sheet of pastry on each baking tray, prick with a fork. Bake puff pastry sheets for 20 minutes or until golden and puffed.
- Cover the pastry with a tea towel and press out the puff very gently and set aside to cool.
Custard Filling
- Place the vanilla mix and the 700ml of cold milk in a metal bowl and beat with electric mixers for one minute (as per directions on the pack).
- Line a square high-sided tin with baking paper so it overhangs (so it's easy to get the slice out).
- Place the pastry on the bottom so it fits firmly (you may have to gently trim).
- Pour over the vanilla mix - and refrigerate until set. When set - place the second sheet of pastry on top.
- Mix together the icing sugar and a little milk to make a icing and ice the top. Again refrigerate until set.
- Cut and serve.