Samoborska Kremšnita (Samobor Custard Cream Slice)
Local name: Samoborska kremšnita
In short: Two crisp sheets of puff pastry sandwiching vanilla custard and whipped cream, cut into squares, the cream slice named for the town of Samobor. It takes about 1 h 20 min in total and makes 12 servings.
- Prep
- 40 min
- Cook
- 40 min
- Resting
- 4 h
- Total
- 1 h 20 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 375 kcal
Kremšnita is the cream slice of Croatian pastry shops, and the version from Samobor, a small town west of Zagreb, is the best known. Two thin, crisp layers of puff pastry hold a thick vanilla custard and a cloud of whipped cream, and the top layer is pre-cut so each slice comes out neatly. Eat it with a fork and a cup of coffee, on the day you make it.
Instructions
- Heat the oven to 200°C (400°F). Place each pastry sheet on a parchment-lined baking sheet and prick all over with a fork. Cover each with a sheet of parchment and a second baking sheet or heavy tray to keep the pastry flat.
- Bake for 15 minutes, remove the top trays and parchment, then bake for 8 to 10 minutes more, until deep golden and crisp. Cool completely on racks.
- Whisk the egg yolks, sugar, cornstarch and 100 ml (scant 1/2 cup) of the milk in a bowl until smooth. Heat the remaining 400 ml (1 2/3 cups) of milk in a saucepan until steaming.
- Pour the hot milk into the yolk mixture in a thin stream, whisking all the time, then return everything to the pan. Cook over medium heat, whisking constantly, for 3 to 5 minutes, until thick and bubbling. Stir in the vanilla.
- Press plastic wrap onto the surface of the custard, cool to room temperature, then chill for 1 hour.
- Trim both baked sheets to fit a 23 x 33 cm (9 x 13 in) pan. With a serrated knife and a gentle sawing motion, cut one sheet into 12 squares for the lid. Line the pan with parchment, leaving an overhang, and lay the whole sheet in the bottom.
- Whisk the chilled custard until smooth and spread it over the base. Whip the cream with 2 tbsp of the powdered sugar to stiff peaks and spread it over the custard.
- Chill the filled base for at least 2 hours, until set. Set the pre-cut squares on top, dust with the remaining powdered sugar, lift out with the parchment and cut along the lines.
Tips
- Bake the pastry under a second tray so it stays thin and crisp instead of puffing high. Thin, flat sheets make a neater slice and a better balance of crunch and cream.
- Press plastic wrap onto the custard while it cools so no skin forms. For the crispest bite, keep the lid off until just before serving, and eat the slices within a day.
Questions and answers
Why is it called Samoborska kremšnita?
It is named for Samobor, a small town west of Zagreb where the cream slice is a local specialty. Similar custard slices are made in pastry shops across Croatia and the region.
Why is my custard lumpy?
Lumps come from adding the hot milk too quickly. Pour it in a thin stream while whisking, and whisk hard at the end. If lumps form anyway, push the custard through a fine sieve while it is hot.
Can I make it ahead?
Yes. Assemble the base up to a day ahead and keep it chilled, then add the pre-cut lid shortly before serving. Because of the custard and whipped cream, it does not freeze well.
How long does it take to make Samoborska Kremšnita (Samobor Custard Cream Slice)?
About 1 h 20 min in total: 40 min of preparation and 40 min of cooking.
How many calories are in Samoborska Kremšnita (Samobor Custard Cream Slice)?
About 375 kcal per serving, with 5 g of protein, 33 g of carbohydrates and 25 g of fat. These values are estimates.
Nutrition per serving
| Calories | 375 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 33 g |
| Fat | 25 g |
| Fiber | 1 g |
| Sugar | 14 g |
| Sodium | 190 mg |
Estimated values, calculated from the ingredients.
