Vanilla Slice - Krempita

READY IN: 45mins
gskids
Recipe by Buster's friend

This Serbian recipe caught my eye both for the ingredients, which are readily accessible in my kitchen, & the clever cutting of the top pastry to delineate servings neatly. Medena's picture of the slice at her wonderful site certainly caught my eye as well! www.cafechocolada.blogspot.com Thank you Medena!

Top Review by jmbalog

The krempita was excellent. However, the custard did not set as firm as I would like. Is the custard suppose to be like an éclair custard for consistence?

Ingredients Nutrition

  • 2 sheets puff pastry
  • 6 13 cups milk
  • 5 14 ounces cornstarch
  • 1 ounce vanilla sugar
  • 8 egg yolks
  • 7 ounces sugar
  • 8 ounces whipping cream (whipped with stabilizer)

Directions

  1. Pastry:.
  2. Let the puff pastry sheets thaw, the roll them out on a lightly floured surface, and bake according to directions on a jelly roll pan.
  3. Let them cool, and then cut out the shape according to the size of the square pan - 9 inch x 13 inch.
  4. Once you cut them to the shape of the pan, cut one sheet into squares (I made 12); that will be the top of the cake.
  5. Cream:
  6. Mix egg yolks with sugar, until frothy. Add a cup of milk (out of the 6 1/3 cups), and corn starch, and mix well. Set the reminder of milk with vanilla sugar added, to boil, and when it comes to a boil, slowly mix in the yolk mixture, and stir constantly for a minute. Transfer to a large mixing bowl, and let cool completely. When cooled, add the whipped whipping cream, whipped with a stabilizer.
  7. Put the whole sheet on the bottom of the pan, and spread the filling over it. Arrange the cut out sheet on top.
  8. Refrigerate for few hours.
  9. Dust with powdered sugar before serving.

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