Kremsnita
The Quirky Foodster Team
Ingredients
- Puff pastry, thawed — 2 sheets
- Milk — 1 L (4 cups)
- Sugar — 200 g (1 cup)
- Egg Yolks — 8
- Cornstarch — 80 g (2/3 cup)
- Vanilla extract — 1 tsp
- Heavy cream, whipped — 250 ml (1 cup)
- Icing sugar, for dusting
Method
- Preheat the oven to 200°C (400°F).
- Prick both sheets of puff pastry all over and bake on a tray for 15-18 minutes until golden and puffed; cool completely.
- Whisk the egg yolks, sugar and cornstarch together until smooth.
- Warm the milk in a saucepan until steaming, then gradually whisk into the egg mixture.
- Return to the saucepan and cook over low heat, stirring constantly, until thickened into a smooth custard.
- Stir in the vanilla and let cool slightly, then fold in the whipped cream.
- Place one pastry sheet in a square baking dish, trimming to fit.
- Pour the custard cream over the pastry, smoothing the top.
- Top with the second pastry sheet.
- Chill for at least 3 hours until fully set.
- Dust with icing sugar and cut into squares before serving.
Introduction: A classic custard slice with layers of flaky pastry and rich vanilla cream, a beloved Serbian treat.
Cultural Background: Kremšnita, a vanilla custard slice found throughout the former Yugoslavia, is a much-loved Serbian dessert, its contrast of crisp pastry and smooth cream making it a café favourite across the country.
Tips: Bake the pastry sheets fully until deeply golden and crisp, as they need to hold up against the moist cream layer. Chill thoroughly before cutting for the cleanest slices.
Variations: Add a layer of chocolate cream instead of or alongside the vanilla cream for a variation; some versions include a thin apricot jam layer.
Storage: Store covered in the refrigerator for up to 3 days.
Reheating: This dessert is served chilled and is not reheated.
Nutrition: Approx. 380 kcal, 7 g protein, 38 g carbohydrate, 22 g fat per slice.
FAQs:
Q: Why does the pastry need to be fully baked and cooled before assembling?
A: This ensures it stays crisp against the moist custard layer rather than becoming soggy.
Q: Can kremšnita be made ahead?
A: Yes, it needs several hours to chill and set, making it an ideal make-ahead dessert for gatherings.
- Puff pastry, thawed — 2 sheets
- Milk — 1 L (4 cups)
- Sugar — 200 g (1 cup)
- Egg Yolks — 8
- Cornstarch — 80 g (2/3 cup)
- Vanilla extract — 1 tsp
- Heavy cream, whipped — 250 ml (1 cup)
- Icing sugar, for dusting
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