The Kremsnite Custard Slice looks pretty impressive, but it’s actually a very easy dessert. It consists of sheets of crispy puff pastry filled with a rich, smooth vanilla custard. It’s a very popular dessert in Croatia and other European countries. The exact origins of the dessert is unknown, but it’s thought to have originated in a small town called Samobor. It’s known by various other names: kremna rezina, cream slice, cremeschnitte, krempita, kremšnita, krémes, cremsnit, and many more! But when it gets down to it, it’s a basic custard slice. Basic but very, very delicious.
The dessert is everything you want in a dessert. Crispy, flaky pastry with an airy, smooth, creamy, and slightly sweet custard filling. To make it you only need to bake sheets of puff pastry, make a custard, and assemble. As easy as that! No matter how is called it is definitely a dessert you need to try at least once in a lifetime.
The Kremsnite custard slice is made up of two components: the custard slice and the flaky pastry. To bake the pastry: unroll the store-bought puff pastry and place it in a baking tray. Make small holes with a fork (this will ensure that the puff pastry gets nice and flaky). Bake until golden. Leave one piece in a large square, and cut the other sheet into 6 equally-sized pieces.
Make the custard until it’s thick and creamy. Place the sheet pastry in a large dish. Pour the custard onto the pastry sheet. Top with the smaller pieces of pastry and refrigerate. Sprinkle with powdered sugar before serving.
To make the Kremsnite Custard Slice vegan, you can follow these steps. For the puff pastry: check the label to make sure the one you buy is vegan. For the custard: make the custard with plant-based milk (soy or almond), coconut cream (in place of whipped cream)
For extra flavor, you can add a few tablespoons of rum to the custard.
Instead of sprinkling the custard slice with powdered sugar, you can also drizzle it with melted chocolate or caramel.
Store the Kremsnite Custard Slices in an airtight container (in the refrigerator) for up to 5 days. Just note that the pastry will soften over time.
Preheat oven to 400F (200C). Roll out the puff pastry thin. You should be able to cut 2 to 8 inch (20cm) squares in the end and transfer them to a baking sheet lined with parchment paper.
Use a fork to make a few holes throughout the pastry. Bake for about 15 minutes or until golden. Cool completely.
Prepare the vanilla custard filling. Separate egg whites from yolks.
Mix yolks with ½ cup (100g) sugar, corn starch, flour and gradually incorporate 1 cup (240ml) milk. Whisk to combine.
Place the remaining milk (560ml) into a saucepan and bring to boil. While whisking continuously pour the yolks mixture over the hot milk and continue cooking until thickens. Remove from heat and add vanilla extract.
Add salt over the whites and start whipping until foamy. Gradually add the remaining ¼ cup (50g) sugar and continue whipping until stiff peaks form. Gently fold the whipped whites into the hot milk mixture.
Whip cream until stiff peaks form. Incorporate into the mixture. Now assemble the cake. Place one square at the bottom of a square 8-inch (20cm) pan.
Add the filling and smooth the top.
Cut the remaining square of puff pastry into 6 or 8 equal pieces.
Place them on top of the custard.
Refrigerate the cake for 3 -4 hours to set. Dust with powdered sugar before serving. Enjoy!
Refrigerate the assembled custard slices for at least 4 hours to allow the dessert to set properly.