Croatian Cooking: Kremšnite Recipe (Croatian Custard Slice)

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Croatian Cooking: Kremšnite Recipe (Croatian Custard Slice)

Crispy pastry and custard. Yes please….!

Kremšnite is also known as krempite – which is a mix of crispy pastry and a wobbly type of custard. I have been known to eat way too big a serving of this sweet treat. Regularly. And by that I mean my behind is wobbly for a reason. But let’s move on.

This type of custard dessert is popular in Croatian cooking and many other European countries. Within Croatia the regional recipe variations are many, however, two things stay the same. They all include a puff pastry base with custard inside.

Some have a layer of cream added to the top others have two layers of pastry and so on. No matter how you pronounce it, or in what variation it comes, they’re all rather hard to say no too. Trust me on this….

One of my food goals (yes, fat people have goals about food) was to learn how to make this as soon as I arrived here in Croatia. I don’t think I can say that I make Croatian food, without knowing how to make this custard slice of heaven.

Sigh… I still have not found the time to make it. But fortunately (or rather unfortunately if you are my behind) I can buy Kremšnite in all it’s wobbly glory at all of the bakeries and markets around town.

Still, I swear I  want to know how to whip up a batch of the Kremšnite on my own (maybe then the baker will stop giving me that look), so this post is my solemn oath that I promise to use the recipe that team at Hrvatska kuhinja (Croatian Cooking) kindly gave me. It seems foolproof. Just to be sure I’ll make double the custard, in case something goes in my mouth wrong.

I had no idea that making Kremšnite could be so simple, and now that I know, I wanted to share it with you

Kremšnite Recipe: What You’ll Need

Kremšnite Recipe_Croatian Custard Slice

 

  • 1 package of puff pastry (2 sheets)
  • 1 litre of milk
  • 12o grams of flour
  • 5 eggs
  • 1 spoon of sugar
  • 1 vanilla sugar (or two teaspoons of vanilla essence)
  • 200 grams of white sugar
  • Sweet cream

Kremšnite Recipe: Preparation

  • Preheat the oven to 180 C (350F).
  • Prepare the pastry dough on a lightly floured work surface, use a floured rolling pin to roll each sheet thin.
  • Place the pastry on a baking sheet and bake for ten minutes. When baked, leave them to completely cool.
  • Mix egg yolks with 1 spoon of sugar, 1 vanilla sugar and then add 2oomls of milk and flour.
  • With the remaining milk boil with the sugar. When it starts boiling, remove to the side and add a mixture of egg yolks, sugar, vanilla sugar, milk, and flour.
  • Put back on low temperature, stir gently until the mixture starts to thicken.
  • Remove from heat and combine with beaten egg whites (very stiff).
  • Place 1 sheet of pastry in a pan, pour the mixture over the pastry and let it chill well. Beat sweet cream with a little bit of sugar and pour it over the mixture. Cut the second pastry sheet into squares and lay them over your mixture.

Let it chill for a while, sprinkle with powder sugar and enjoy!

croatian cooking hrvatska kuhinja logoIf you liked this recipe, I’d highly recommend that you follow Hrvatska Kuhinja on Twitter and Facebook to learn more about Croatian cooking.

 

 

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Comments (33)

  1. My bf is Croatian so I want to surprise him with this recipe! I am an American living in Ireland. Can you tell me exactly what is sweet cream and where I would find it in the grocery store? Is it near the double cream? Also what is vanilla sugar and where do I find it? Do I add 1 level teaspoon of sugar or 1 tablespoon? Thanks for posting this recipe!

    1. Heya, I have no idea what they call things in Ireland, sorry I have never been. Google looks helpful when I searched. Here in Croatia, and Australia vanilla comes in small packets in the cake bakingisle. Good luck.

    2. I married into a Croatian family and have been learning to make their dishes for some time. My cookbook says Vanilla Sugar can be substituted with equal parts of vanilla and sugar. I didn’t find sweeten milk in any of my recipes but there is a product here in the US called Sweetened Condensed Milk. Good luck I’m going to try it too.

  2. Hi, I am french and I am just coming back from Zadar where I discovered this famous Krempita pastry. I really want to know how make it. What do you mean exactly by sweet cream please ? Thank you

  3. This recipe looks delicious, I can’t wait to make it! However, when I was reading the recipe it said 1 spoon of sugar and 1 vanilla sugar. I am confused on what that means exactly…

      1. I think I will love this but…to elaborate further on a previous questioner… “1 spoonful” has many interpretations: 1 teaspoon, 1 dessertspoon or one tablespoon?… which one? or perhaps the weight in grams would help clarify the question.
        Do I assume you use only the egg yolk…or the whole egg?

  4. Thanks for this, we used to eat this all of the time when we lived in the states, I am going to give this a while this weekend.

      1. Not yet. I had visions of cooking during the school holidays but apparently that’s lost its appeal with the kids lately?

          1. Not sure. No hotter than usual here. I think it’s just one of those things where they go through phases and then they want to give it a rest and try something different instead. Except by that time I’ve usually gone and stocked up on whatever the last phase involved 🙂

  5. Mmm, I LOVE a good custard slice. I made some creme patisserie for a recipe the other day and did wonder if I could get it thick enough to use in a recipe like this. Looks great.

    If you’d like, I’d love you to pop over and link this up to my weekly food linky, #recipeoftheweek. You’ll find it under ‘Food’ on my menu bar x

    1. Thanks for the invite Emily. I added it, and will come and link up again this weekend and say hi over at your blog xx

      1. Pinned! Thanks so much for linking up to #recipeoftheweek. There’s a new linky live now, so I do hope you’ll pop over and join in 🙂

  6. Custard slices are quite popular in England too but that looks yummy!! I’m looking forward to seeing your photos of the home-made version 😉

  7. I’ve never heard of this, but the idea of being able to make my own is very tempting. I can never say no to a good custard.

  8. I’m a chef and caterer, but I tell clients to keep puff pastry in their freezers at all times. It’s so handy and easy to use, I’ve probably lost jobs by spreading this advice.

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