Puff Pastry Vanilla Custard Cream Squares (Kremsnite)
Delightfully easy dessert with smooth vanilla custard filling between flaky puff pastry layers, perfect for any occasion.
Ingredients
Main ingredients
- 1 sheet frozen puff pastry, thawed Adds a light, flaky texture
- 1 cup whole milk Provides moisture and creaminess
- 1/2 cup granulated sugar Sweetens the custard
- 2 tablespoons cornstarch Thickens the custard
- 2 large egg yolks Creates a rich texture
- 1 teaspoon pure vanilla extract Enhances flavor
- 1 cup heavy whipping cream Adds richness and stability
- to taste Powdered sugar for dusting Optional, adds a touch of sweetness
Instructions
Preparation
- Preheat your oven according to your puff pastry package instructions. Roll out the thawed puff pastry and lay it flat on a baking sheet. Use a fork to poke holes in the surface.
- Bake until lightly golden, about 15-20 minutes, then let it cool.
Custard Preparation
- In a saucepan, combine the whole milk, granulated sugar, and cornstarch. Stir until the cornstarch is dissolved.
- Place the saucepan over medium heat, stirring until the mixture thickens and bubbles gently.
- Remove from heat and whisk in the egg yolks and vanilla extract until fully combined.
- Let the custard cool slightly, then cover with plastic wrap and chill in the refrigerator for 1-2 hours.
Whipping Cream
- Whip the heavy cream in a mixing bowl until stiff peaks form.
- Gently fold the chilled custard into the whipped cream until smooth.
Assembly
- Cut the cooled puff pastry into squares.
- Layer the custard cream mixture between two squares for each serving.
- Dust with powdered sugar if desired before serving.
Notes
Ensure puff pastry is fully thawed to prevent cracks. Use fresh vanilla for flavor. Serve shortly after assembling for best texture.