What the heck is this?
Say hello to Kremsnite—a classic Balkan dessert that’s basically a vanilla custard dream trapped between layers of flaky puff pastry. Imagine biting into a square that’s crisp on top, silky in the middle, and sweetly nostalgic all around. These puff pastry vanilla custard cream squares are light, luscious, and downright addictive. Whether you call them Kremsnita, krempita, or just “those custard squares I devoured at that one café,” they’re the ultimate old-school treat that never goes out of style.
Why You’ll Love This Recipe
– Buttery puff pastry meets rich vanilla custard—what’s not to love?
– Elegant but low-effort thanks to frozen puff pastry
– Great make-ahead dessert for parties or cozy Sunday dinners
– Tastes like a cross between mille-feuille and a pudding cloud
– Dusting of powdered sugar on top? Chef’s kiss.
The Good Stuff You’ll Need
– 1 sheet frozen puff pastry, thawed
– 2 cups whole milk
– 1 cup heavy cream
– 3/4 cup granulated sugar
– 6 large egg yolks
– 1/4 cup cornstarch
– 1 tbsp all-purpose flour
– 1 tbsp unsalted butter
– 1 tbsp pure vanilla extract
– Powdered sugar, for dusting
– Optional: whipped cream for serving
Let’s Do This
Step 1: Bake the puff pastry
Preheat your oven to 400°F (200°C). Roll out your puff pastry slightly to fit a square 8×8 or 9×9 pan. Prick it all over with a fork to prevent massive puffing. Bake for 15–20 minutes until golden and crisp. Let cool, then cut it into two equal squares—one for the bottom, one for the top. (Pro tip: use a serrated knife to avoid cracking it.)
Step 2: Whisk the custard base
In a medium bowl, whisk together egg yolks, cornstarch, flour, and 1/2 cup of the milk until smooth. Set aside. In a saucepan, heat remaining milk, cream, and sugar over medium heat until steaming but not boiling. Slowly pour a bit of the hot milk into the egg yolk mixture to temper it, whisking constantly. Then pour everything back into the saucepan.
Step 3: Cook it till thick
Keep whisking over medium heat until the custard thickens and bubbles—this usually takes about 5–8 minutes. Once it’s thick like pudding, remove from heat and stir in butter and vanilla. Let it cool slightly for 10–15 minutes.
Step 4: Assemble the squares
Place one puff pastry square in the bottom of a parchment-lined 8×8 pan. Pour the warm custard on top and smooth it out evenly. Carefully place the second puff pastry square on top. Don’t press—just gently lay it on.
Step 5: Chill to perfection
Refrigerate for at least 4 hours, but overnight is ideal. You want the custard to set firmly before slicing.
Step 6: Slice and dust
Use a sharp serrated knife to cut into 9 squares. Dust generously with powdered sugar just before serving. Optional: a swirl of whipped cream on the side if you’re feeling bougie.
Serving Suggestions
– Perfect with coffee or black tea
– Top with macerated berries for a fruity twist
– Add a dollop of whipped cream and a mint sprig for fancy vibes
Switch It Up
– Add a layer of whipped cream over the custard before topping with the second pastry for extra fluff
– Infuse the milk with lemon peel or a cinnamon stick before making the custard
– Add a splash of rum or brandy to the custard for a grown-up version
Make-Ahead Tips
– Make the whole dessert a day ahead and chill overnight
– Don’t dust with powdered sugar until ready to serve (it dissolves if left too long)
– Leftovers keep in the fridge for 3 days, but the top layer will soften a bit
Questions People Actually Ask
Q: Can I make this with store-bought pudding?
A: Technically yes, but it won’t have that lush, homemade feel. Real custard is worth it.
Q: My puff pastry puffed up too much—what do I do?
A: Just press it down gently after baking or slice off the extra puff before using it.
Q: Can I freeze Kremsnite?
A: Not recommended. The custard can separate and the pastry gets soggy.
Puff Pastry Vanilla Custard Cream Squares (Kremsnite): A Cloud of Creamy Nostalgia
- Total Time: 40 minutes
- Yield: 9 squares
Description
Say hello to Kremsnite—a classic Balkan dessert that’s basically a vanilla custard dream trapped between layers of flaky puff pastry. Imagine biting into a square that’s crisp on top, silky in the middle, and sweetly nostalgic all around. These puff pastry vanilla custard cream squares are light, luscious, and downright addictive. Whether you call them Kremsnita, krempita, or just “those custard squares I devoured at that one café,” they’re the ultimate old-school treat that never goes out of style.
Ingredients
– 1 sheet frozen puff pastry, thawed
– 2 cups whole milk
– 1 cup heavy cream
– 3/4 cup granulated sugar
– 6 large egg yolks
– 1/4 cup cornstarch
– 1 tbsp all-purpose flour
– 1 tbsp unsalted butter
– 1 tbsp pure vanilla extract
– Powdered sugar, for dusting
– Optional: whipped cream for serving
Instructions
Step 1: Bake the puff pastry
Preheat your oven to 400°F (200°C). Roll out your puff pastry slightly to fit a square 8×8 or 9×9 pan. Prick it all over with a fork to prevent massive puffing. Bake for 15–20 minutes until golden and crisp. Let cool, then cut it into two equal squares—one for the bottom, one for the top. (Pro tip: use a serrated knife to avoid cracking it.)
Step 2: Whisk the custard base
In a medium bowl, whisk together egg yolks, cornstarch, flour, and 1/2 cup of the milk until smooth. Set aside. In a saucepan, heat remaining milk, cream, and sugar over medium heat until steaming but not boiling. Slowly pour a bit of the hot milk into the egg yolk mixture to temper it, whisking constantly. Then pour everything back into the saucepan.
Step 3: Cook it till thick
Keep whisking over medium heat until the custard thickens and bubbles—this usually takes about 5–8 minutes. Once it’s thick like pudding, remove from heat and stir in butter and vanilla. Let it cool slightly for 10–15 minutes.
Step 4: Assemble the squares
Place one puff pastry square in the bottom of a parchment-lined 8×8 pan. Pour the warm custard on top and smooth it out evenly. Carefully place the second puff pastry square on top. Don’t press—just gently lay it on.
Step 5: Chill to perfection
Refrigerate for at least 4 hours, but overnight is ideal. You want the custard to set firmly before slicing.
Step 6: Slice and dust
Use a sharp serrated knife to cut into 9 squares. Dust generously with powdered sugar just before serving. Optional: a swirl of whipped cream on the side if you’re feeling bougie.
Notes
– Perfect with coffee or black tea
– Top with macerated berries for a fruity twist
– Add a dollop of whipped cream and a mint sprig for fancy vibes
- Prep Time: 25 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~350 kcal per serving
- Fat: ~20g
- Carbohydrates: ~25g
- Protein: ~5g