In Australia a variant is called a custard slice or a vanilla slice, colloquially, it is sometimes referred to as a snot block or puss pie. It is made using a gelatin-set , and in many cases, passionfruit icing. "French Vanilla slice" refers to a product similar to that in the main article. In New Zealand it is variously known as a 'custard slice', a 'custard square', a 'vanilla slice', or, with passion-fruit icing, a 'passion-fruit slice'.
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Tatura Hot Bread has won prizes in the Professional Section of The Great Australian Vanilla Slice Triumph in 2006 and again in 2007.The Great Australian Vanilla Slice Triumph The Taste of Tatura Food and Wine Festival is held on the first Sunday in March drawing many of the region's locals.
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In 2008 Bridgewater Primary School had around 32 students; four years earlier the enrolment was 70. In 2017 the students dropped to 23. This is due to parents working in Bendigo. In 2018 the Bridgewater Bakehouse was awarded first place for Australia's best vanilla slice.
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In the United Kingdom, the pastry is most often called a vanilla slice, cream slice, or a custard slice, but can, on occasion, be named or Napoleon on branded products. It is common in the UK to only use two slices of pastry with a single, thick layer of filling between them.
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The ' (, "thousand-sheets"),The name is also written as and . vanilla slice' or custard slice, similar to but slightly different from the Napoleon, is a pastry whose exact origin is unknown. Its modern form was influenced by improvements made by . Traditionally, a is made up of three layers of puff pastry (), alternating with two layers of pastry cream ().
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It is commonly sold in bakeries in Australia and is sometimes referred to as a 'Snot Block' due to the consistency of the custard.Ordering a sanger? Word is there's a snag for the unwary, The Sydney Morning Herald, 1 October 2003 The Australian vanilla slice is probably a version of the 'mille-feuille' which may have originated in France, although this is disputed.Beerden, Joel.
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SAOs light texture is achieved by rolling the dough into thin sheets, then carefully layering it to give distinctive bubbles and crumbs. SAOs are often eaten as a light snack, topped with butter/margarine and Vegemite, or other ingredients. They were also a common base for home-made vanilla slice in Australian homes. Traditionally, Arnott's delivery vans have had number plates in the range SA 0nn in recognition of the SAO brand.
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Between 1998 and 2011 the Great Australian Vanilla slice Triumph was held in Ouyen. Judging criteria include "when tasted, should reveal a custard with a creamy smooth texture and a balance of vanilla taste with a crisp, crunchy pastry topped with a smooth and shiny glaze/fondant". The town also hosts an Autumn Art Show in April and the Mallee Wildflower Festival in October. It was the location for the 2003 Ouyen Raindance where 500 women danced naked in a secret location in an attempt to raise the spirits of the town suffering from a prolonged drought.
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