Krempita, Kremsnita or Kremschnitte is a deliciously light European vanilla cream slice. This has two layers, one bottom layer of cream chiboust and a top layer of whipped cream. If you have a Thermomix, this Krempita or Kremschnitte is an absolute cinch to make too!
Krempita, Kremšnita or Kremschnitte is found in a lot of European countries. In Germany they are called Cremeschnitte but in Croatia it is known as kremšnita. In Bosnia and Herzegovina, Serbia and Montenegro it is called Krempita (although in Montenegro it is made with three layers of pastry. In Hungary and Slovakia they are called krémes . And everyone has a favourite family recipe which they sometimes debate about. Some add sugar into the cream, others add chocolate on the very top layer.
Tips For Making Krempita, Kremschnitte or Kremsnita
1 – This vanilla slice is best made across a 2 day period to give the custard time to set.
2 – This version has puff pastry on the bottom and a double layer of puff pastry on the top. The top layer of pastry is cut into 16 squares before baking so that it is easier to slice up once assembled. I recommend adding the top layer before serving so that it remains crisp and then sieving icing sugar on top.
3 – If you have a Thermomix, then this vanilla slice is a cinch! Thermomixes make the best custard and there’s no constant stirring and danger of getting lumps in the custard. You can make the meringue, custard and whipped cream in the Thermomix.
4 – I used a 20X20cm or 8x8inch square tin with very high sides. These pastries are tall in height because of the two layers.
5 – Usually 2 packets of vanillin sugar are used per slice but I didn’t have any so I used vanilla bean paste. You can also add some lemon zest or rum to the custard if you like those flavours.
Now, before we get to our Krempita recipe, let us give you some instructions in the case of an unlikely scenario where you’re stuck with Krempita leftovers.
Refrigeration is Key: Krempita is like a snowflake – beautiful but doesn’t do well in the heat. So, keep it in the fridge. Wrap it up snugly in cling film or store it in an airtight container. This isn’t just to keep it fresh; it’s to prevent your fridge from smelling like a bakery (although, there are worse things).
Avoid the Freezer: Freezing krempita is like sending a text to your ex – theoretically possible, but not recommended. The custard can separate and the pastry loses its crispness. Stick to the fridge, where it’s cold but not Arctic.
Short and Sweet: Krempita’s shelf life isn’t like a fine wine; it doesn’t get better with age. It’s best enjoyed within a couple of days. After that, the pastry can get soggy, and the custard might start losing its charm.
Serving After Storing: When you’re ready to dive back in, let the krempita sit out for a bit. It’s like waking it up from a nap – it needs a moment to get back to its best self.
Safety First: If your krempita has been out and about for a while, like a cheese plate at a party, it’s best to bid farewell to any leftovers. Safety first, dessert second.
INGREDIENTS
- 550g/3 sheets butter puff pastry
- 670ml/23.6flozs whole milk
- 4 eggs, large
- 200g/7ozs caster or superfine sugar, divided in equal halves
- 80g/2.8ozs cornflour/fine cornstarch
- 70g/2.5ozs plain all purpose flour
- 1 tablespoon vanilla bean paste or extract
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