Kremsnita has crisp golden puff pastry on the top and bottom, a generous layer of warm vanilla custard in the middle, with whipped cream tucked in for good measure. The custard is made with egg yolks and milk, while beaten egg whites give the filling its unusually light texture.
You can serve it after Sunday lunch or alongside coffee at an afternoon gathering. It is especially suited to celebrations because those snowy squares of pastry, custard and cream look wonderfully elegant on a serving platter.
What Is Kremsnita?
Kremsnita belongs to the family of Central European custard cakes made with pastry and a cream or custard filling. One of the best-known versions is the “Samoborska kremšnita”, associated with the Croatian town of Samobor. The town's version has become something of a local speciality, with its own traditions surrounding the balance of custard, cream and pastry.
What makes this particular version interesting is the use of whipped egg whites folded into the warm custard. That little trick completely changes the character of the filling. Instead of a dense pastry-cream centre, you get something noticeably lighter and airier..
Pro Tips for the Best Kremsnita
- Give both puff pastry rectangles plenty of little holes with a fork before baking. This helps control excessive puffing, making the sheets easier to layer and cut later.
- Do not remove the pastry while it is still pale. A properly golden sheet will have better flavor and enough structure to hold the custard.
- Use a large pan for the custard because the recipe makes a substantial quantity of filling, so a very large non-stick pan is your friend. A crowded saucepan makes stirring awkward and increases the chance of uneven cooking.
- After adding mixture No. 1 to the hot milk mixture, stay with it. Stir continuously as it cooks so the custard thickens evenly and does not catch on the bottom of the pan.
Frequently Asked Questions
What does Kremsnita taste like?
Kremsnita has a gentle vanilla flavor with a creamy, egg-rich custard centre. The whipped egg whites make the filling lighter than a traditional dense custard, while the whipped cream adds another creamy layer.
Why are egg whites added to the custard?
The beaten egg whites are what help make this version of Kremsnita light. Once whipped to stiff peaks, they contain plenty of tiny air bubbles. This gives the finished filling a softer and more aerated texture and without them, the custard would be considerably denser.
Can I use ready-made puff pastry?
Ready-made puff pastry is perfectly suitable for this recipe and saves you the considerable project of making pastry from scratch. The important thing is to use two rectangles that fit your chosen cake frame or baking dish and prick them before baking.
Why did my custard not thicken?
The custard needs enough heat and constant stirring to reach the required consistency. If it is removed from the heat too early, it may remain loose. The flour in mixture No. 1 helps provide structure, but it still needs to cook properly in the hot milk mixture.
How to Store Any Leftovers
Keep leftover Kremsnita covered and refrigerated. Because the filling contains dairy, eggs, and whipped cream, it should not be left sitting at room temperature for extended periods. The longer it sits, the softer the puff pastry will become as it absorbs moisture from the filling. For the best texture, enjoy the leftovers within 1-2 days.
Ingredients
How to Make Kremsnita
Prick two puff pastry rectangles and bake at 400°F/200°C for 10 minutes until they are golden brown.
Prick two puff pastry rectangles and bake at 400°F/200°C for 10 minutes until they are golden brown.
Combine all the ingredients of the mixture No. 1 mixture in a food processor.
Combine all the ingredients of the mixture No. 1 mixture in a food processor.
In a large non-stick pan, add mixture No. 2, place over medium heat and bring to a boil.
In a large non-stick pan, add mixture No. 2, place over medium heat and bring to a boil.
Add mixture No. 1 to mixture No. 2, then stir over medium heat for 15 minutes, stirring constantly.
Add mixture No. 1 to mixture No. 2, then stir over medium heat for 15 minutes, stirring constantly.
For mixture No. 3, beat the egg whites and gradually add the powdered sugar, until stiff peaks form.
For mixture No. 3, beat the egg whites and gradually add the powdered sugar, until stiff peaks form.
Add the egg whites gradually to the warm custard mixture, that is the mixture of No. 1 and 2.
Add the egg whites gradually to the warm custard mixture, that is the mixture of No. 1 and 2.
Place the first puff pastry at the bottom of your cake frame and pipe the warm custard mixture over the pastry and refrigerate for 15 minutes.
Place the first puff pastry at the bottom of your cake frame and pipe the warm custard mixture over the pastry and refrigerate for 15 minutes.
Then, beat whipped cream with 4 tablespoons of powdered sugar.
Then, beat whipped cream with 4 tablespoons of powdered sugar.
Remove the cake from the fridge and spread a thin layer of whipped cream over the custard.
Remove the cake from the fridge and spread a thin layer of whipped cream over the custard.
Place the second puff pastry on top of the whipped cream and dust with powdered sugar. Then, cut into squares and serve. Enjoy!
Place the second puff pastry on top of the whipped cream and dust with powdered sugar. Then, cut into squares and serve. Enjoy!
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