Vanilla Slice Krempita
Delight your taste buds with Vanilla Slice Krempita, a decadent dessert that combines flaky layers of golden puff pastry with a velvety vanilla custard filling. This classic European treat is elevated by its rich homemade custard, crafted from whole milk, heavy cream, and aromatic vanilla extract, and thickened to perfection with silky egg yolks and cornstarch. Topped with a delicate dusting of powdered sugar, this no-fuss yet elegant dessert is ideal for special occasions or indulgent everyday moments. With just 30 minutes of preparation time and a few hours of chilling, you'll have a creamy, sweet masterpiece that’s as easy to make as it is irresistible. Serve chilled for the ultimate dessert experience!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 sheets Puff pastry sheets
- 800 ml Whole milk
- 200 ml Heavy cream
- 2 tsp Vanilla extract
- 6 Egg yolks
- 150 g Granulated sugar
- 60 g Cornstarch
- 50 g Unsalted butter
- 20 g Powdered sugar (for dusting)
Instructions
Preheat your oven to 200°C (390°F). Line two baking trays with parchment paper.
Place each puff pastry sheet on a lined baking tray. Prick the pastry all over with a fork to prevent it from puffing up excessively during baking.
Bake the puff pastry sheets in the preheated oven for 15–20 minutes, or until golden and crispy. Remove from the oven and let them cool completely.
In a medium saucepan, heat the milk and heavy cream over medium heat until it reaches a simmer. Stir in the vanilla extract and set aside.
In a mixing bowl, whisk together the egg yolks, granulated sugar, and cornstarch until smooth and pale.
Slowly pour the hot milk mixture into the egg yolk mixture while whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens into a custard (this may take 5–7 minutes). Remove from heat and stir in the unsalted butter until fully melted and incorporated.
Pour the custard into a shallow dish, cover it with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and let it cool to room temperature.
Once the custard is cool, place one puff pastry sheet on the bottom of a rectangular serving dish or baking dish.
Spread the custard evenly over the puff pastry base. Top with the second puff pastry sheet, pressing it gently into place.
Dust the top with powdered sugar. Refrigerate for at least 3 hours (preferably overnight) to allow the custard to set and the flavors to meld.
Slice into squares or rectangles and serve chilled.
Nutrition Facts
Calories |
3317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.1 g | 255% | |
| Saturated Fat | 100.1 g | 500% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 1517 mg | 506% | |
| Sodium | 882 mg | 38% | |
| Total Carbohydrate | 320.3 g | 116% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 212.9 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 11.8 mcg | 59% | |
| Calcium | 1180 mg | 91% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1476 mg | 31% | |
*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.
