Krempita or Vanilla Slice
Experience the ultimate indulgence with Krempita, also known as Vanilla Slice, a classic European dessert that’s as elegant as it is irresistible. This layered delight features flaky, golden puff pastry sheets sandwiching a luscious homemade vanilla custard, made with rich whole milk, velvety egg yolks, and the aromatic warmth of vanilla bean or extract. The custard, thickened to perfection with cornstarch and finished with a touch of butter, creates a creamy, melt-in-your-mouth filling that contrasts beautifully with the crisp pastry. Topped with a delicate dusting of powdered sugar, this chilled dessert is ideal for special occasions or as a show-stopping treat. With straightforward instructions and just 30 minutes of prep time, Krempita is a must-try for lovers of elegant pastries and creamy confections. Perfectly portioned for sharing, this recipe is a feast for both the eyes and the taste buds.
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Recipe Information
Ingredients
- 2 Puff pastry sheets
- 1000 ml Whole milk
- 200 g Granulated sugar
- 1 bean (or 2 tsp extract) Vanilla bean or vanilla extract
- 6 large Egg yolks
- 100 g Cornstarch
- 50 g Unsalted butter
- 30 g Powdered sugar
Instructions
Preheat your oven to 190°C (375°F). Line two baking trays with parchment paper and place a puff pastry sheet on each tray. Use a fork to prick the pastry all over to prevent it from puffing excessively. Bake for 15-20 minutes or until golden brown and crispy. Let them cool completely.
Pour 900 ml of the milk into a medium-sized saucepan and add the granulated sugar. If using a vanilla bean, split the bean lengthwise, scrape out the seeds, and add both the seeds and the bean pod to the saucepan. Heat the milk mixture over medium heat, stirring occasionally, until it just begins to simmer. If using vanilla extract, add it later in step 5.
In a large bowl, whisk the egg yolks, cornstarch, and remaining 100 ml of milk until smooth and lump-free.
Gradually pour the hot milk mixture into the egg yolk mixture while whisking constantly. Remove the vanilla pod if used.
Return the mixture to the saucepan and cook over low-medium heat, whisking constantly, until the custard thickens and begins to bubble gently. This process may take 5-8 minutes. Remove from heat and stir in the unsalted butter and vanilla extract (if not using a vanilla bean).
Place one puff pastry sheet in the bottom of a 9x13-inch (23x33 cm) rectangular dish. Pour the warm custard over the pastry sheet and spread it evenly.
Gently place the second puff pastry sheet on top of the custard, pressing lightly to set it. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or until the custard is fully set.
Before serving, dust the top layer of pastry with powdered sugar. Use a sharp knife to slice the Krempita into squares. Serve chilled.
Nutrition Facts
Calories |
398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.0 g | 22% | |
| Saturated Fat | 9.3 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 119 mg | 5% | |
| Total Carbohydrate | 53.5 g | 19% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 35.3 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 166 mg | 13% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 196 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
