Kremšnita (also known as Cremeschnitte or vanilla custard pastry) is eaten in several former Austro-Hungarian regions. There are several variations and names of which the Kremšnita is the Slovenian version. I first ate this Slovenian custard pastry at Lake Bled in Slovenia. It’s also referred to as Bled’s specialty. When I first ate a Kremšnita, it immediately reminded me of a Dutch tompouce. It’s very similar in appearance and taste. Eating it is also just as messy!
The Kremšnita consists of 2 different layers of filling, namely a custard layer / pastry cream and a whipped cream layer that is located between 2 crispy puff pastry slices with a topping of powdered sugar. Sounds delicious right?
Another delicious typical Slovenian dessert is Štruklji. These filled rolls can be boiled, steamed, baked or fried.
Ingredients (for 3 – 4 large Kremšnita)
Bottom and topping
- 6 – 8 slices of puff pastry
- powdered sugar
- 4 eggs
- 600 ml + 200 ml of milk
- 200 grams of granulated sugar
- 100 grams of flour
- 1 packet of vanilla-flavored sugar
- 1 tbsp cornflour
- few drops of vanilla extract
- 250 ml of cream
- 2 tbsp granulated sugar
Start by making the puff pastry base and top. To do this, defrost the puff pastry slices and pierce many holes with a fork so that it doesn’t rise too much during baking. Bake the puff pastry on a baking sheet lined with baking paper for 10-15 min at 200°C.
For the custard layer, separate the eggs and store the egg yolks and egg whites in different large bowls. Add 200 ml of milk, the sugar, flour, vanilla sugar and cornflour to the egg yolks and mix with a whisk for a few minutes until a smooth mixture is formed.
Then bring the 600 ml of milk to a boil. As soon as it boils, reduce the heat and slowly add the custard mixture. Stir constantly with a whisk to avoid lumps. Let this simmer for about 3-5 minutes with constant stirring until it thickens sufficiently. Turn off the heat.
Then beat the egg whites stiff in a stainless steel, metal or glass greaseproof bowl with an electric mixer. As soon as you can turn the bowl upside down without the whites falling out, they are ready.
Pour the custard mixture into the egg whites little by little and stir gently continuously. Let this mixture cool down in the fridge. Then scoop it on half of the cooled puff pastry slices and spread evenly. It’s also possible to do this with a piping bag for a more neat result.
Then beat the whipped cream with 2 tbsp sugar. Now also scoop or pipe a layer of whipped cream on top of the custard layer and spread evenly again.
Cover with puff pastry and sprinkle with sifted powdered sugar. Use a sharp knife to carefully cut the Kremšnita in half or in quarters.