Crisp Pastry, Silky Vanilla Custard and Whipped Cream
Krempita, also called kremšnita, is one of the most loved desserts across the Balkans. It is made of two layers of crisp, golden puff pastry with a thick vanilla custard and a cloud of whipped cream in between, then dusted with powdered sugar. Each bite has a crackle from the pastry, a soft, creamy middle and a light vanilla and lemon flavor. If you have tried the Bled cream cake from Slovenia, krempita is a close cousin.
It looks impressive, but it is made from simple ingredients and a few basic techniques: baking pastry, cooking a custard and whipping cream. It is perfect for birthdays, family lunches, holidays and any time you want a dessert that feels special.
Quick facts
- Prep time: 45 minutes
- Bake time: about 20 minutes
- Chill time: at least 4 hours
- Serves: 12 squares (9×13 inch / 23×33 cm pan)
- Difficulty: Medium
- Best made: a few hours before serving
Ingredient Notes
Puff pastry. Use all-butter puff pastry if you can find it, because the flavor is noticeably better. Thaw it in the refrigerator overnight, and keep it cold until you roll it. About 500 g (1 lb) is enough for two sheets that fill a 9×13 inch pan.
Cornstarch. It thickens the custard so that it holds its shape when sliced. The custard must come to a full boil and bubble for 1 to 2 minutes to reach its full thickness.
Egg yolks. The custard uses only yolks, which gives it a rich color and silky texture. Keep the whites for meringues or an omelet.
Vanilla. Vanilla sugar is common in Balkan kitchens. One packet is about 8 to 10 g. You can use 1 teaspoon of vanilla extract plus a little extra sugar instead.
Cream. Use heavy whipping cream (35 percent fat) that is very cold, so it whips to firm peaks.
Ingredients
For the pastry
- About 500 g (1 lb) puff pastry, thawed (two sheets)
- 2 tablespoons flour, for rolling
For the vanilla custard
- 3 cups (720 ml) whole milk, divided
- 6 large egg yolks
- ¾ cup (150 g) granulated sugar
- ⅓ cup (45 g) cornstarch
- 2 packets vanilla sugar (or 2 teaspoons vanilla extract)
- Zest of 1 lemon
- 3 tablespoons (40 g) unsalted butter
For the whipped cream
- 2 cups (480 ml) cold heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
To finish
- Powdered sugar, for dusting
Instructions
1. Bake the pastry
Preheat the oven to 400°F (200°C). Roll each sheet of puff pastry on a lightly floured surface until it is slightly larger than a 9×13 inch (23×33 cm) rectangle, since it will shrink a little in the oven. Place each sheet on a parchment-lined baking sheet and prick it all over with a fork.
Cover each sheet with another sheet of parchment and place a second baking sheet on top to keep the pastry flat. Bake for 15 to 18 minutes, remove the top sheet and parchment, and bake for 3 to 5 more minutes, until deep golden.
2. Trim and cut the pastry
While the pastry is still slightly warm, trim both sheets to fit the pan using a sharp serrated knife. Cut one sheet into 12 equal squares with a gentle sawing motion, since cold pastry shatters. Leave the second sheet whole. Line the pan with parchment paper, leaving some overhang on the sides, and set the whole sheet in the bottom.
3. Start the custard
Whisk the egg yolks, sugar, cornstarch, vanilla sugar and lemon zest in a bowl with ½ cup (120 ml) of cold milk until completely smooth. Heat the remaining 2½ cups (600 ml) of milk in a saucepan until steaming and just beginning to bubble at the edges.
4. Combine and cook
Pour the hot milk very slowly into the yolk mixture while whisking constantly, so the eggs do not scramble. Pour everything back into the saucepan and cook over medium-low heat, whisking constantly, until the custard thickens and bubbles. Let it bubble gently for 1 to 2 minutes, which makes sure the cornstarch is fully cooked. Remove from the heat and whisk in the butter until melted and smooth.
5. Fill the pan
Pour the hot custard over the pastry in the pan and spread it evenly. Press plastic wrap directly onto the surface so a skin does not form. Let it cool to room temperature, about 1 hour, then refrigerate for 1 hour more, until completely cold.
6. Whip the cream
In a cold bowl, whip the cream with the powdered sugar and vanilla until it forms firm, stable peaks. Spread it evenly over the cold custard.
7. Top and chill
Place the 12 pastry squares on top of the cream, lining them up neatly. Refrigerate for at least 3 to 4 hours, until the filling is cold and set.
8. Cut and serve
Cut between the pastry squares with a sharp serrated knife, sawing gently. Dust generously with powdered sugar right before serving.
Tips for Success
- Bake the pastry flat. Weighing it down with a second baking sheet keeps the layers even and easier to stack.
- Cut the top layer while the pastry is slightly warm. Cold puff pastry shatters when you cut it, so cut it before the dessert is assembled, never afterwards.
- Boil the custard properly. Cornstarch needs a full boil for 1 to 2 minutes to thicken fully, and the custard will be thin and runny if it only simmers.
- Whisk without stopping. Constant whisking prevents lumps and scorching, especially near the corners of the pot.
- Cool the custard completely before adding cream, or the cream will melt.
- Dust with powdered sugar at the last minute, because it dissolves into the pastry and disappears if added too early.
Variations
- Chocolate custard: melt 70 g (2½ oz) of dark chocolate into the hot custard along with the butter.
- Lemon or orange: double the lemon zest or add orange zest for a brighter flavor.
- Berries: scatter fresh strawberries or raspberries over the custard before adding the cream.
- Sponge instead of pastry: use two thin sponge layers in place of the puff pastry for a softer cake.
- Quick custard: use a vanilla pudding mix prepared with slightly less milk than the package says, so it sets firm. The texture will be less rich than homemade custard.
Storage
Krempita is best on the day it is made, when the pastry is still crisp, and good for up to 2 days in the refrigerator. The pastry softens over time. For crisp pastry, assemble the custard and cream layers ahead, and put the pastry squares on top just before serving. Do not freeze. Because the dessert contains eggs and cream, do not leave it at room temperature for more than 2 hours.
Frequently Asked Questions
Why is my custard runny?
Usually because it was not boiled long enough. After it thickens, keep it bubbling gently for 1 to 2 minutes while whisking. Make sure you used the full amount of cornstarch.
Why is my custard lumpy?
The eggs started to cook before they were mixed in, or it was not whisked enough. Pour the hot milk slowly into the yolks while whisking. If lumps appear, pass the custard through a fine sieve.
How do I keep the pastry crisp?
Bake it flat, cool it fully and, if possible, add the top pastry squares just before serving. The pastry softens as it absorbs moisture from the cream, so the dessert is at its best on the first day.
Can I use homemade puff pastry?
Yes, though store-bought is faster and works very well. Keep any pastry cold until it goes in the oven.
Can I make it the day before?
Yes. Make the custard layer and whipped cream layer the day before and keep the baked pastry squares in an airtight container. Add the pastry on top before serving for the crispest result.
Why did the cream slide when I cut it?
The filling was not cold enough or the cream was not whipped to firm peaks. Chill for at least 4 hours, and cut with a sharp serrated knife using a gentle sawing motion.
