Croatian Kremšnita Custard Slices
Croatian Kremšnita
Flaky puff pastry layered with a tall vanilla custard, chilled until sliceable, and finished with a light dusting of powdered sugar.
Croatian Kremšnita is a custard slice built around contrast: crisp, fragile pastry on the outside and a thick vanilla cream that sets into a soft but clean layer. The version served in Samobor is especially famous, but the same idea is loved across Croatian bakeries and home kitchens.
This recipe uses store-bought puff pastry so the attention can stay on the custard. The pastry sheets are baked flat and deeply golden, then one sheet is left whole for the base while the top sheet is cut before assembly. Cutting the top pastry first keeps the custard from squeezing out when the dessert is served.
The custard is cooked with milk, egg yolks, sugar, flour, cornstarch, and vanilla until glossy and very thick. Whipped egg whites are folded in while the custard is still hot, giving the filling its classic height and a lighter texture without losing enough structure to make slicing difficult.
Kremšnita needs a patient chill before serving. Once the custard has cooled and set under the pastry lid, the slices are finished simply with powdered sugar and cut with a sharp knife along the pre-cut pastry lines.
Nutrition (per serving)
Directions
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1
Heat the oven to 400°F and line two baking sheets with parchment paper.
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2
Unfold the puff pastry sheets, prick them all over with a fork, and bake for 15 to 18 minutes until evenly browned and crisp. Cool completely.
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3
Trim one pastry sheet to fit the bottom of a 9-by-13-inch pan. Cut the second sheet into 12 neat rectangles for the top layer and set them aside.
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4
Pour 5 cups milk into a large saucepan and bring it just to a simmer over medium heat.
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5
Whisk the egg yolks with 1 cup granulated sugar, flour, cornstarch, salt, vanilla, and the remaining 1 cup milk until smooth.
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6
Slowly whisk about 1 cup hot milk into the yolk mixture, then pour the tempered mixture back into the saucepan. Cook, whisking constantly, for 5 to 8 minutes until the custard is very thick and bubbling.
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7
Beat the egg whites with the remaining 1/2 cup granulated sugar until glossy medium peaks form.
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8
Fold the whipped egg whites into the hot custard in three additions, working gently but thoroughly so no streaks remain.
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9
Spread the warm custard over the pastry base, level the top, and arrange the pre-cut pastry rectangles over the custard.
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10
Cool at room temperature for 45 minutes, then refrigerate for at least 3 hours. Dust with powdered sugar and cut into 12 slices along the pastry rectangles.
Ingredients
- Frozen puff pastry sheets, thawed:2 sheets
- Whole milk:6 cups
- Large eggs, separated:8
- Granulated sugar:1 1/2 cups
- All-purpose flour:1/2 cup
- Cornstarch:1/3 cup
- Vanilla extract:2 tsp
- Fine salt:1/4 tsp
- Powdered sugar:1/4 cup
Tips & Notes
- Use a serrated knife and light pressure when cutting through the pastry top.
- If the custard forms small lumps, whisk vigorously off the heat before folding in the egg whites.
- Chill the dessert uncovered for the first hour so steam does not soften the pastry too much.
