Heavenly Puff Pastry Vanilla Custard Cream Squares Kremsnite

Puff Pastry Vanilla Custard Cream Squares Kremsnite – just saying those words conjures images of pure dessert bliss, doesn’t it? Prepare to embark on a culinary journey to the heart of Central Europe, where layers of golden, flaky pastry meet a cloud of rich vanilla custard and a light, airy cream. This iconic dessert, known as Kremsnita or Kremšnita in various regions, holds a special place in the hearts of many, particularly in Slovenia, Croatia, and parts of Austria. It’s a classic for a reason, often gracing special occasions and bringing smiles to every table. My own earliest memories of this dish involve family gatherings, where a slice of Kremsnite was always the highlight.

What makes this treat so utterly irresistible? It’s the exquisite textural contrast: the shattering crispness of the puff pastry, giving way to the smooth, luxurious vanilla custard that melts in your mouth, topped with a delicate layer of whipped cream. Every bite is a symphony of flavors and textures – sweet, creamy, and wonderfully light despite its decadent appearance. This recipe for Puff Pastry Vanilla Custard Cream Squares Kremsnite isn’t just a dessert; it’s an experience, a delightful escape into a world of sophisticated sweetness that leaves you longing for just one more square. It truly is the perfect indulgence for any time of year.

Ingredients:

• For the Puff Pastry:
  • 2 sheets (approximately 17.3 ounces or 500g each) store-bought puff pastry, thawed according to package directions. I always recommend using a good quality butter-based puff pastry for the best flavour and flakiness for your Puff Pastry Vanilla Custard Cream Squares Kremsnite.
  • 1 large egg, whisked with 1 tablespoon water (for egg wash, optional, but gives a beautiful golden sheen).
  • A light dusting of all-purpose flour for rolling.
• For the Vanilla Custard Cream:
  • 8 large egg yolks (save the whites for another recipe, like meringues!).
  • 1 ½ cups (300g) granulated sugar.
  • ¾ cup (90g) all-purpose flour.
  • ½ cup (60g) cornstarch (cornflour in some regions).
  • 6 cups (1.4 liters) whole milk, divided.
  • 2 tablespoons (30g) unsalted butter, softened.
  • 2 teaspoons pure vanilla extract, or the seeds scraped from 1 vanilla bean for an even more intense flavour.
  • A pinch of salt to balance the sweetness.
• For the Whipped Cream Topping:
  • 2 cups (480ml) heavy cream or whipping cream, very cold.
  • ½ cup (60g) powdered sugar (confectioners’ sugar), sifted.
  • 1 teaspoon pure vanilla extract.
• For Dusting:
  • Powdered sugar (confectioners’ sugar).

Preparing the Puff Pastry

The foundation of our magnificent Puff Pastry Vanilla Custard Cream Squares Kremsnite is, naturally, the puff pastry! While making homemade puff pastry is an art form in itself, for this recipe, I find that a good quality store-bought version works wonderfully and saves a tremendous amount of time. The key here is proper handling and baking to achieve that irresistible flakiness.

1. Thaw the Pastry: First things first, ensure your puff pastry sheets are properly thawed. This usually means leaving them in the refrigerator overnight or at room temperature for about 30-40 minutes. You want them pliable but still cold enough to handle without becoming sticky or tearing.
2. Preheat Your Oven: Preheat your oven to 400°F (200°C). This higher temperature is crucial for creating that wonderful puff and crispness in the pastry. Line two large baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze.
3. Prepare the First Sheet: Lightly dust your work surface with all-purpose flour. Carefully unfold one sheet of thawed puff pastry. Using a rolling pin, gently roll it out slightly to about a 10×14-inch (25×35 cm) rectangle, ensuring an even thickness. Trim the edges slightly to make them neat and straight – this helps with even baking and presentation.
4. Score and Pierce: Transfer the pastry to one of your prepared baking sheets. Using a fork, prick the entire surface of the pastry generously. This is called docking, and it helps prevent the pastry from puffing up too much in the center, ensuring a flatter, more stable base for our custard. If you desire a slightly richer, golden finish, brush the pastry lightly with the egg wash (1 whisked egg + 1 tbsp water).
5. Bake the First Layer: Bake for 15-20 minutes, or until the pastry is beautifully golden brown, crisp, and fully cooked through. The exact time can vary depending on your oven, so keep an eye on it. Once baked, immediately transfer the pastry sheet to a wire rack to cool completely. Cooling on a rack is important to prevent it from becoming soggy on the bottom.
6. Prepare and Bake the Second Sheet: Repeat steps 3-5 with the second sheet of puff pastry. One of these baked sheets will serve as the base, and the other will be the top layer of our Kremsnite. For the top layer, you might want to score it into serving squares before baking or lightly cut into it after baking but while it’s still warm, as it can be tricky to cut cleanly once the pastry is fully cooled and crisp. For ease of cutting later, I often bake it whole and then gently score it while it’s still a little warm, or just carefully cut it into individual squares after it cools using a very sharp serrated knife.
7. Cool Completely: Allow both baked puff pastry sheets to cool completely on wire racks. This can take an hour or more. Do not rush this step, as warm pastry will melt the custard.

Crafting the Vanilla Custard Cream

Ah, the heart and soul of our Puff Pastry Vanilla Custard Cream Squares Kremsnite – the rich, luscious vanilla custard cream! This step requires a little attention, but I promise the creamy, smooth result is absolutely worth every stir. This is where we build the amazing flavour that makes this dessert so special.

1. Prepare the Milk: In a large, heavy-bottomed saucepan, pour 5 cups of the whole milk. Reserve the remaining 1 cup for later. Add the pinch of salt to the milk. Heat the milk over medium heat until it is steaming and just begins to simmer around the edges. Do not let it boil vigorously. Once it reaches this point, remove it from the heat.
2. Whisk Egg Yolks and Sugar: In a large, heatproof bowl, combine the egg yolks and granulated sugar. Using an electric mixer or a sturdy whisk, beat them together until the mixture is thick, pale yellow, and creamy. This process usually takes about 3-5 minutes. You’ll notice the volume increasing and the colour lightening significantly.
3. Incorporate Dry Ingredients: Sift the all-purpose flour and cornstarch directly over the egg yolk mixture. Sifting is important to prevent lumps in your custard. Gently fold or whisk these dry ingredients into the egg mixture until just combined and smooth. Be careful not to overmix, but ensure there are no visible lumps.
4. Combine Remaining Milk: In a separate small bowl, whisk the remaining 1 cup of cold milk into the flour/cornstarch/egg yolk mixture until thoroughly smooth. This creates a slightly thinner, more manageable paste that will be easier to temper.
5. Temper the Egg Mixture: This is a crucial step to prevent the eggs from scrambling. Slowly, in a thin stream, pour about 1 cup of the hot milk into the egg yolk mixture while continuously whisking vigorously. This gradually brings the temperature of the egg mixture up. Continue adding another cup of hot milk in the same manner, whisking constantly. You’ll feel the mixture warm up.
6. Return to Saucepan: Pour the warmed egg mixture back into the saucepan with the remaining hot milk. Place the saucepan back over medium heat.
7. Cook the Custard: Now, the most important part: cook the custard, stirring continuously with a whisk or a rubber spatula. It’s vital to scrape the bottom and sides of the pan to prevent scorching and ensure an even cook. The mixture will gradually thicken. Continue cooking for 8-10 minutes after it starts to thicken and bubble, stirring constantly, until it reaches a very thick, pudding-like consistency. It should be thick enough to coat the back of a spoon and hold its shape slightly. Don’t rush this step, as undercooked custard won’t set properly.
8. Add Butter and Vanilla: Remove the saucepan from the heat. Stir in the softened unsalted butter and pure vanilla extract (or vanilla bean seeds) until completely melted and incorporated. The butter will add a lovely richness and silky texture to your custard.
9. Strain and Cool: For an extra smooth custard, I always recommend pressing the hot custard through a fine-mesh sieve into a clean bowl. This removes any potential lumps or scrambled bits of egg, ensuring a perfectly silky texture for your Puff Pastry Vanilla Custard Cream Squares Kremsnite.
10. Prevent Skin Formation: Immediately place a piece of plastic wrap directly onto the surface of the hot custard. This prevents a skin from forming as it cools. Allow the custard to cool completely to room temperature, then transfer it to the refrigerator to chill thoroughly for at least 2-3 hours, or preferably overnight. A perfectly chilled custard is key for the structure of our squares.

Whipping the Cream Topping

Every fantastic Puff Pastry Vanilla Custard Cream Squares Kremsnite needs a crown of light, airy whipped cream! This adds another layer of texture and freshness, beautifully complementing the rich custard and flaky pastry. Here’s how to get it just right.

1. Chill Your Equipment: For the best results, place your mixing bowl (preferably a metal one) and whisk attachments in the freezer for about 10-15 minutes before you start. Cold equipment helps the cream whip up faster and hold its shape better. Trust me on this one; it makes a difference!
2. Pour in Cream: Pour the very cold heavy cream into your chilled mixing bowl. The colder the cream, the better it will whip.
3. Start Whipping: Begin whipping the cream on medium-low speed with your electric mixer. Gradually increase the speed to medium-high.
4. Add Sugar and Vanilla: Once the cream starts to thicken slightly and soft peaks begin to form (this usually takes 2-3 minutes), gradually add the sifted powdered sugar and the vanilla extract. Sifting the powdered sugar prevents lumps.
5. Whip to Stiff Peaks: Continue whipping until you achieve stiff peaks. This means that when you lift the whisk, the cream stands up firmly without collapsing. Be careful not to over-whip, as you’ll end up with butter! The texture should be light, fluffy, and smooth.
6. Keep Chilled: Once whipped, cover the bowl and keep the whipped cream refrigerated until you are ready to assemble your Kremsnite. You want it to be as cold and firm as possible.

Assembling the Puff Pastry Vanilla Custard Cream Squares Kremsnite

Now comes the moment of truth – bringing all the components together to create our breathtaking Puff Pastry Vanilla Custard Cream Squares Kremsnite! This part is truly satisfying, as you see the layers come to life.

1. Choose Your Base: Select one of your fully cooled puff pastry sheets to be the bottom layer. Gently place it on a large serving platter or a sturdy cutting board. If your pastry is uneven, you can carefully trim it to a perfect rectangle.
2. Spread the Custard: Retrieve your thoroughly chilled vanilla custard cream from the refrigerator. Give it a gentle whisk to loosen it up and make it smooth again if it feels too firm. Evenly spread all of the vanilla custard cream over the bottom puff pastry layer. Use an offset spatula or the back of a spoon to create a perfectly smooth, thick, and even layer. Ensure the custard goes right to the edges of the pastry. This layer should be quite substantial – it’s the star of the show!
3. Add Whipped Cream: Carefully spoon the whipped cream over the custard layer. Gently spread it out evenly, again using an offset spatula or the back of a spoon. Be delicate so you don’t disturb the custard layer underneath. This layer of airy cream provides a delightful contrast to the dense custard.
4. Prepare the Top Pastry: Take your second baked puff pastry sheet. This is the one that will form the top of your Kremsnite. If you haven’t already, this is the time to prepare it for cutting. Many people find it easiest to carefully slice this top pastry sheet into individual squares (or the desired serving size) before placing it on top of the cream. This prevents squishing the cream and custard layers when you cut the final dessert. Use a very sharp, serrated knife for this, applying gentle sawing motions to avoid crushing the flaky pastry. Alternatively, you can place the whole sheet on top and cut through all layers at once, but this requires a very sharp knife and some finesse.
5. Place Top Layer: Carefully lift the pre-cut pastry squares (or the whole sheet, if you opted for that method) and arrange them on top of the whipped cream layer. If using pre-cut squares, try to align them neatly. This final pastry layer adds that characteristic crunch and beautiful appearance.
6. Chill Thoroughly: Cover the assembled Kremsnite loosely with plastic wrap. Transfer it to the refrigerator and chill for at least 4-6 hours, or preferably overnight. This chilling step is absolutely crucial. It allows the custard and cream to set completely, making the squares much easier to cut cleanly and allowing the flavors to meld beautifully. Do not skip this!
7. Cutting and Serving: Once thoroughly chilled, remove the Kremsnite from the refrigerator. If you placed a whole pastry sheet on top, now is the time to cut it. For the cleanest cuts, use a very sharp, long serrated knife. Dip the knife in hot water and wipe it clean between each cut. This helps to slice through the delicate pastry and firm layers without squishing. Cut the dessert into individual squares or rectangles, depending on your preference.
8. Final Flourish: Just before serving, generously dust the top of your glorious Puff Pastry Vanilla Custard Cream Squares Kremsnite with powdered sugar using a fine-mesh sieve. This adds a beautiful finishing touch and a hint of extra sweetness.
9. Enjoy! Serve these divine squares cold. They are best enjoyed the day they are made but will keep well in an airtight container in the refrigerator for up to 2-3 days.

Conclusion:

If there’s one recipe I truly implore you to try your hand at, it’s this one. What makes these delightful treats so utterly irresistible, you ask? It’s the exquisite symphony of textures and flavors that dance on your palate with every single bite. Imagine that perfectly golden, impossibly flaky puff pastry, yielding with a delicate crunch, giving way to a rich, silken vanilla custard cream that’s utterly melt-in-your-mouth smooth. The subtle sweetness, balanced by the ethereal lightness of the cream, makes for a dessert that feels both incredibly indulgent and surprisingly refined. It’s the kind of dessert that doesn’t just satisfy a sweet craving; it elevates the entire experience, turning an ordinary moment into something truly special. I promise you, the joy of creating these beautiful squares at home is immense, and the gasps of delight from anyone lucky enough to try them will be your ultimate reward.

Beyond their stunning appearance and luxurious taste, these squares offer an unparalleled satisfaction that only a homemade, perfectly executed dessert can provide. There’s a magic in taking simple ingredients and transforming them into something so elegant and memorable. Even if you’re a novice baker, I encourage you to embrace the journey. The steps might seem detailed, but each one contributes to that spectacular end result. Trust me, every moment spent preparing these beautiful creations is worth it when you finally get to experience that first blissful bite – a perfect harmony of crisp pastry and creamy filling. It truly is a dessert that speaks of celebration and comfort all at once, making any gathering feel a little more festive, or a quiet evening feel a little more luxurious.

Now, for enjoying these masterpieces, while they are absolutely divine on their own, a simple dusting of powdered sugar is traditionally all they need to shine. But why stop there? For an extra touch of elegance, I love serving them alongside a vibrant coulis made from fresh raspberries or strawberries – the tartness provides a wonderful counterpoint to the rich cream. During the warmer months, a spoonful of fresh berries, like blueberries or sliced strawberries, perched artfully on top, adds a beautiful burst of color and a fresh dimension. For those who enjoy a little extra decadence, a delicate drizzle of high-quality dark chocolate ganache can transform them into an even more luxurious experience, perfect for a special occasion. And don’t forget the classic pairing: a strong, aromatic cup of coffee or a delicate herbal tea creates the ideal accompaniment for a truly delightful afternoon treat.

Feel free to get creative with variations too! While the classic vanilla custard is a star, you could infuse the cream with a hint of lemon or orange zest for a brighter profile, or even a touch of almond extract for a nutty complexity. Another lovely idea is to add a thin layer of your favorite fruit jam – perhaps apricot or cherry – directly onto the bottom puff pastry layer before adding the custard, offering an unexpected fruity surprise. Or, for a truly next-level treat, consider folding a small amount of mascarpone cheese into your cooled custard for an even richer, creamier texture. The beauty of the basic structure of these incredible treats, the Puff Pastry Vanilla Custard Cream Squares Kremsnite, is that it provides a fantastic canvas for your own culinary imagination to flourish. You can truly make this recipe your own, adapting it to suit your personal tastes or the season.

So, my dear friends, please, please, don’t just admire these beautiful squares from afar. Dive into your kitchen, preheat your oven, and embark on this incredibly rewarding baking adventure. I promise you, the process is as enjoyable as the outcome. Once you’ve experienced the sheer delight of biting into your own homemade version, you’ll understand exactly why I’m so enthusiastic about them. When you do try this recipe, I would absolutely love to hear about your experience! Did you stick to the classic? Did you add your own unique twist? Please share your stories, your photos, and any ingenious variations you come up with. Your culinary adventures inspire me, and I can’t wait to see what deliciousness you bring to life! Happy baking, and enjoy every single glorious bite!