Tesco 6 Vanilla Slices 240G

£ 1.15
One Slice (38g)
  • Energy577kJ 138kcal
  • Fat6.1g
  • Saturates3.1g
  • Sugars9.4g
  • Salt0.2g

of the reference intake*
Typical values per 100g: Energy 1506kJ / 359kcal

Product Description

  • Layers of puff pastry filled with strawberry and apricot sauces and a vanilla flavour filling, topped with a layer of fondant and chocolate flavour sauce.
  • The perfect treat to end a meal or as these mid morning or afternoon delights to have with your cup of tea. These delicious slices defrost in only 35 to 40 minutes. *TBC



INGREDIENTS: Sugar, Wheat Flour, Skimmed Milk, Water, Palm Oil, Glucose Syrup, Rapeseed Oil, Maltodextrin, Pork Gelatine, Strawberry Purée, Apricot Purée, Emulsifiers (Mono- and Di-Glycerides of Fatty Acids, Acacia, Sucrose Esters of Fatty Acids), Thickeners (Sodium Alginate, Pectin), Rice Starch, Salt, Cocoa Mass, Acidity Regulators (Citric Acid, Potassium Citrate, Tartaric Acid), Stabilisers (Trisodium Citrate, Disodium Phosphate, Sodium Bicarbonate), Condensed Skimmed Milk, Flavouring, Concentrated Elderberry Juice, Saffron Flower Extract, Fat Reduced Cocoa Powder.

Allergy Information

  • Free From: Soya or Soya derivatives,
  • May contain Nuts.For allergens, including cereals containing gluten, see ingredients in bold. Also, may contain peanuts, nuts, egg and soya.

Produced in

the Netherlands

Number of uses


Freezing Guidelines

  • Keep Frozen at -18°C or cooler.Important: If food has thawed, do not refreeze.


  • Remove all packaging and arrange on a serving tray or plateDefrost thoroughly for a minimum of 2 hours in the refrigerator.Alternatively defrost thoroughly for a minimum of 35 minutes at room temperature.Once defrosted, keep refrigerated and use on the same dayDo not refreeze.

Name and address

  • Tesco Stores Ltd.,
  • Welwyn Garden City AL7 1GA,
  • U.K.

Net Contents

230g e


Typical ValuesPer 100gOne Slice (38g)
Energy1506kJ / 359kcal577kJ / 138kcal
*Reference intake of an average adult (8400 kJ / 2000 kcal)--

Using Product Information

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