Krempita (Serbian Custard Cream Slice)
Local name: кремпита
In short: Two crisp sheets of puff pastry around a thick layer of vanilla custard folded with whipped cream, chilled and cut into neat squares. It takes about 1 h 10 min in total and makes 12 servings.
- Prep
- 45 min
- Cook
- 25 min
- Resting
- 4 h
- Total
- 1 h 10 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 450 kcal
Krempita is the cream slice of Serbian bakeries: a thick layer of vanilla custard lightened with whipped cream and sandwiched between two crisp sheets of puff pastry. It is cut into squares at birthdays, weddings and Sunday visits. The trick is a custard stiff enough to hold its shape and a long chill so the slices cut cleanly. Dust with icing sugar just before serving.
Instructions
- Heat the oven to 200°C (400°F). Lay each pastry sheet on a paper-lined tray, prick it all over with a fork and cover with a second tray or a sheet of baking paper and a heavy pan to keep it flat. Bake for 15 to 18 minutes until golden, then cool.
- Trim both sheets to 20 x 30 cm (8 x 12 in). Cut the better sheet into 12 squares with a serrated knife and set aside for the top.
- Whisk 150 ml of the milk with the cornstarch and yolks in a bowl until smooth. Heat the rest of the milk with the sugar in a pot until steaming.
- Whisk the hot milk into the yolk mixture, pour it back into the pot and cook over medium heat, whisking constantly, for 3 to 5 minutes until very thick and bubbling. Cook 1 minute more, then stir in the vanilla.
- Press plastic wrap onto the surface of the custard and cool it to room temperature, about 1 hour.
- Whip the cream to stiff peaks and fold it into the cooled custard in two parts until smooth.
- Line a 20 x 30 cm (8 x 12 in) pan with baking paper, leaving an overhang. Set in the whole pastry sheet, spread the custard evenly on top, and place the cut squares over it.
- Chill for at least 4 hours, or overnight. Dust with icing sugar and cut along the lines with a sharp serrated knife, wiping the blade between cuts.
Tips
- Let the custard bubble for a full minute while whisking. This cooks out the raw starch taste and keeps the filling from turning runny in the fridge.
- Add the zest of one lemon to the custard for a fresher flavor, or fold in a few spoonfuls of sour cherry jam before spreading.
Questions and answers
Can I make krempita a day ahead?
Yes, and it cuts better after a night in the fridge. Add the icing sugar just before serving, since it dissolves into the pastry.
How do I cut krempita cleanly?
Chill it thoroughly, pre-cut the top pastry and use a sharp serrated knife with a gentle sawing motion. Wipe the blade between cuts.
Can I freeze krempita?
It is better not to. The custard turns grainy after thawing and the pastry goes soft.
How long does it take to make Krempita (Serbian Custard Cream Slice)?
About 1 h 10 min in total: 45 min of preparation and 25 min of cooking.
How many calories are in Krempita (Serbian Custard Cream Slice)?
About 450 kcal per serving, with 7 g of protein, 43 g of carbohydrates and 28 g of fat. These values are estimates.
Nutrition per serving
| Calories | 450 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 43 g |
| Fat | 28 g |
| Fiber | 1 g |
| Sugar | 22 g |
| Sodium | 190 mg |
Estimated values, calculated from the ingredients.
