🍰 Krempita (custard slice)
Krempita is a Balkan custard slice: a thick layer of vanilla pastry cream set between two sheets of crisp puff pastry and finished with a dusting of sugar. It is cut into tall squares and eaten cold, so the cream is firm and smooth while the pastry crackles. It is a favourite in pastry shops across the former Yugoslavia.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g puff pastry
- 1 litre milk
- 6 egg yolks
- 150 g sugar
- 80 g cornstarch
- 2 tsp vanilla extract
- Icing sugar for dusting
Method
- Roll the puff pastry into two sheets the size of your tin, prick them and bake at 200 °C for 15–20 minutes until golden; cool.
- Heat 800 ml milk with half the sugar and the vanilla.
- Whisk the yolks with the rest of the sugar, the cornstarch and 200 ml cold milk.
- Pour the hot milk into the yolk mixture, return to the pan and cook, whisking, until very thick.
- Lay one pastry sheet in the tin, spread the hot cream over, top with the second sheet and chill for at least 4 hours.
- Dust with icing sugar and cut into squares.
How to make it lighter
- Cut smaller squares: the cream layer is the dense part.
- Treat it as an occasional dessert and pair it with unsweetened tea or coffee.
- Skip the extra icing sugar on top.
History
Krempita belongs to the Central European family of cream slices and is related to the Austrian Cremeschnitte. Today it is a standard item in Balkan pastry shops and home baking.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →