French Style Vanilla Slice

Light flaky pastry filled with wonderfully creamy vanilla custard.

Serving	12	24	36	48
Sustagen® Instant Pudding Vanilla - measures	15 cups	30 cups	45 cups	60 cups
Thickened cream - measures	600 mL	1.2 litres	1.8 litres	2.4 litres
Milk - measures	250 mL	500 mL	750 mL	1 litre
Frozen puff pastry 22cm square sheets - measures	2 sheets	4 sheets	6 sheets	8 sheets
Icing sugar - measures	2 tbsps	¼ cup	1/3 cup	½ cup

1. Place each thawed pastry sheet on a baking paper lined baking tray and prick well all over with a fork. Bake at 210°C (410°F) conventional/ 190°C (374°F) fan forced for 10-15 minutes or until golden. When cooked, immediately place another baking tray on both puff pastry sheets to ‘deflate’. Allow to cool.
2. Combine cream and milk in a large bowl. Add Sustagen® Instant Pudding Vanilla powder and beat until thick and smooth.
3. Spread filling evenly over one of the cooked puff pastry sheets. Place second sheet directly on top. Refrigerate for 1 hour.
4. Dust with icing sugar through a sifter. Cut into squares or fingers and serve.

Nutrient	Per Serve
Energy	1560kJ
- Calories	372Cal
Protein	5.5g
Total Fat	28.7g
- Saturated Fat	14.7g
Carbohydrate	23.7g
- Sugars	11.6g
Dietary Fibre	0.3g
Vitamin D	0.5μg
Sodium	185mg
Calcium	129mg
Iron	0.9mg
Zinc	0.8mg

Do not over beat cream in step 2 as the cream will curdle.

Storage: Cover with plastic film and keep refrigerated for 2 days.

Freeze: Not suitable.