While it’s a little difficult to eat without making a complete mess, this dessert beats any luscious layer cake out there. We think the crunchy layers of puff pastry and cold vanilla custard are worth any minimal cleaning. It’s the whole deal, as you can see. It’s light and creamy, with just a hint of sweetness.
While it’s a little difficult to eat without making a complete mess, this dessert beats any luscious layer cake out there. We think the crunchy layers of puff pastry and cold vanilla custard are worth any minimal cleaning. It’s the whole deal, as you can see.
It’s light and creamy, with just the right amount of sweetness, and it’s all sandwiched between two crisp bites of puff pastry. (An additional coating of powdered sugar doesn’t hurt either.) It’s based on a popular pastry in Central and Eastern Europe known as ‘kremsnite.’
It goes by various names (kremsnita, cremeschnitte…), but they all mean ‘cream slice.’ And we’re confident they’re all delectable. Our version is nearly no-bake, with a fast vanilla custard on top of an airy layer of whipped cream. The puff pastry is what makes these slices so special. You bake two sheets of puff pastry for 10 minutes and then set them aside to cool while you work on the contents.
One sheet goes on the bottom of the pan, followed by the vanilla custard and whipped cream. You cut the other sheet into squares before laying it on top and sprinkling it with powdered sugar – this makes serving MUCH easier. It’s chilled in the fridge for a few hours, but for such a lovely pastry, it’s incredibly easy! A word about the rum: we like how it cuts through any remaining egginess in the custard, but it’s completely optional, so leave it out if you like. INGREDIENTS 2 thawed sheets puff pastry To make the filling: 4 quarts whole milk granulated sugar 1 1/2 cups 1 quart all-purpose flour 8 separated eggs 3 tsp. vanilla extract 2 tbsp. rum (optional).
2 cups cold heavy whipping cream 2 tbsp powdered sugar, plus extra for dusting PREPARATION Preheat the oven to 350 degrees Fahrenheit. Bake for 10 minutes, or until golden brown, each puff pastry sheet, on a baking sheet. Place aside to cool. Bring three cups of milk to a boil in a sauce pan over medium heat. Meanwhile, whisk together the egg yolks and granulated sugar in a large mixing basin until light and fluffy. Combine the flour, vanilla, rum (if using), and the remaining 1 cup milk in a mixing bowl. When the milk has reached a boil, fold in the egg yolk mixture and stir slowly until thickened.
Take the pan off the heat. In a large mixing basin, whip the egg whites with an electric mixer until firm peaks form, then fold into the custard mixture slowly. One of the puff pastry sheets should be placed on the bottom of a 913-inch baking dish. Spread the custard evenly over top. Refrigerate for 1-2 hours, or until cool and stiff. When the custard has cold, whip the whipping cream and 2 tablespoons powdered sugar until firm. Spread evenly over custard.
Place the second pastry sheet, cut into 15 squares, on top of the whipped cream. Return to the refrigerator for another 2 hours to chill. Before serving, dust with powdered sugar. Enjoy!
