Traditional Croatian Krempita: A Creamy Custard Pastry Delight

Ingredients

1 litre of milk
170 grams of sugar
2 packets of vanilla sugar (approx 16 grams)
120 grams of cornflour
6 large egg yolks
1 teaspoon of pure vanilla extract
200 grams of unsalted butter, room temperature
12 sheets of puff pastry
2 tablespoons of icing sugar for dusting

Steps and instructions

Preheat your oven to 200 degrees Celsius and line a baking sheet with parchment paper.
Place the puff pastry sheets on the lined baking sheet and prick them all over with a fork. This prevents them from puffing up too much during baking.
Bake the puff pastry in the preheated oven for about 15 minutes, or until golden and crisp. Once baked, set them aside to cool.
In a large saucepan, combine the milk, sugar, and vanilla sugar. Bring the mixture to a boil over medium heat, stirring constantly.
In a separate bowl, mix together the cornflour and a little bit of cold milk until smooth. This is your cornflour slurry. Set it aside.
In another bowl, whisk the egg yolks until they become pale and creamy. Then gradually add the cornflour slurry to the egg yolks, whisking constantly.
Once the milk mixture in the saucepan is boiling, reduce the heat to low and slowly pour in the egg yolk mixture, stirring constantly. Continue to cook this over low heat until it thickens into a custard.
Remove the custard from heat and stir in the vanilla extract and butter. Keep stirring until the butter has fully melted and the custard is smooth.
Place one sheet of baked puff pastry at the base of a square or rectangular dish. Pour the hot custard over the puff pastry and spread it out evenly with a spatula.
Place the second sheet of baked puff pastry on top of the custard. Press it down gently to make sure it sticks to the custard.
Let the krempita cool at room temperature for about an hour, then place it in the fridge to chill for at least 2 hours, or until set.
Before serving, dust the top of the krempita with icing sugar. Enjoy!

Tools for making

Saucepan - Used to heat and cook the milk mixture for the custard.
Whisk - Used to mix and incorporate ingredients together, such as whisking the egg yolks or stirring the custard.
Bowl - Used for various purposes, such as mixing the cornflour slurry or whisking the egg yolks.
Spatula - Used to spread and smooth out the custard in the dish.
Baking Sheet - Used to bake the puff pastry sheets until golden and crisp.
Parchment Paper - Placed on the baking sheet to prevent the puff pastry from sticking.
Square or Rectangular Dish - Used to assemble the krempita layers.

Recipe variations

Try using a homemade crust made with crushed biscuits or graham crackers instead of puff pastry.
Experiment with different flavors by adding lemon zest or orange zest to the custard mixture.
For a gluten-free version, substitute the cornflour with an equal amount of gluten-free flour or tapioca starch.
Add a layer of fresh fruit, such as sliced strawberries or raspberries, between the layers of custard and pastry.
For a richer and creamier filling, replace some or all of the milk with heavy cream.
Make it chocolatey by incorporating cocoa powder into the custard mixture.
Add a hint of almond flavor by using almond extract instead of vanilla extract.
For a vegan krempita, replace the milk with plant-based milk such as almond milk, and use a vegan butter substitute.
Create a savory version by omitting the sugar and vanilla, and making a savory custard with vegetables, cheese, or meat.
Instead of a rectangular or square dish, assemble individual portions of krempita in small ramekins or dessert cups.

Recipe overview

This delightful Krempita recipe will guide you through the process of creating a remarkably delicious, traditional Serbian dessert. Krempita, also known as Custard Cream Pie, is a popular Balkan dessert that consists of a layer of creamy custard sandwiched between sheets of flaky puff pastry. The result is an irresistible combination of textures and flavors that are sure to impress. The process is fairly straightforward, but the taste is anything but simple. The custard is rich and creamy with a hint of vanilla, while the puff pastry provides a light, crisp contrast. Perfect for a special occasion or just because, this dessert is a crowd-pleaser that you'll find yourself returning to time and again.

Common questions

Can I use store-bought puff pastry? Yes, you can use store-bought puff pastry for this recipe.
Can I use a different type of pastry? Traditional Krempita is made with puff pastry, but you can experiment with other types of pastry if you prefer.
How long does it take to bake the puff pastry? Bake the puff pastry for about 15 minutes, or until golden and crisp.
How long does it take for the custard to thicken? The custard will thicken into a creamy consistency after cooking it over low heat for a few minutes.
Can I substitute vanilla extract with vanilla essence? Yes, you can substitute vanilla extract with vanilla essence if needed.
How long should I chill the krempita in the fridge? Chill the krempita in the fridge for at least 2 hours, or until set.
Can I make the krempita ahead of time? Yes, you can make the krempita ahead of time and store it in the fridge until ready to serve.
How long does the krempita stay fresh? The krempita will stay fresh for about 2-3 days when stored in an airtight container in the fridge.

Serving dishes and utensils

Mixing bowl - Used for combining ingredients and whisking the egg yolks.
Saucepan - Used for heating and cooking the milk mixture.
Whisk - Used for whisking the egg yolks, combining the cornflour slurry, and stirring the custard.
Spatula - Used for spreading the custard evenly and pressing down the puff pastry layers.
Baking sheet - Used for baking the puff pastry sheets.
Parchment paper - Used for lining the baking sheet to prevent sticking.
Square or rectangular dish - Used for assembling and serving the krempita.
Icing sugar shaker - Used for dusting the top of the krempita with icing sugar before serving.

Origin stories

Krempita, also known as Cream Slice, is a beloved dessert hailing from the heart of the Balkans. It has found a special place in the culinary traditions of countries like Serbia, Croatia, and Slovenia. The word 'krempita' is derived from the German word 'creme', indicating its Austro-Hungarian origins. This delightful puff pastry dessert, filled with a luscious vanilla custard, is often enjoyed in cafes and pastry shops throughout the region. It is particularly popular during the summer months, when it provides a sweet and refreshing respite from the heat. The simplicity of its ingredients and the mastery of its preparation represent the very essence of Balkan cuisine - unpretentious yet full of flavor and character. Depending on where you find yourself in the Balkans, you may encounter variations of krempita, sometimes with added fruit or chocolate, making each bite a new adventure. The best part? No special occasion is needed to enjoy krempita - it's a treat to be indulged in at any time!

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.