Ah yes 😌 Cremeschnitte—a luscious, layered pastry dessert popular in Central Europe, often called “cream slice.” It’s delicate, with crisp puff pastry and a light vanilla custard cream. Here’s a classic version:
🍰 Cremeschnitte (Cream Slice)
Ingredients (8–10 servings)
Pastry
- 2 sheets puff pastry, thawed
- Powdered sugar for dusting
Custard Cream
- 2 cups milk
- ½ cup sugar
- 1 tsp vanilla extract
- 4 egg yolks
- 3 tbsp cornstarch
- 2 tbsp butter, softened
- 1 cup whipped cream
Instructions
- Bake puff pastry
- Preheat oven to 400°F (200°C).
- Roll out puff pastry sheets on a baking tray lined with parchment.
- Prick with a fork to prevent excessive puffing.
- Bake 12–15 min until golden and crisp. Cool completely.
- Make custard cream
- In a saucepan, heat milk with half the sugar and vanilla.
- In a bowl, whisk egg yolks, remaining sugar, and cornstarch until smooth.
- Slowly pour hot milk into egg mixture, whisking constantly.
- Return mixture to the pan, cook on medium heat until thick (~5 min).
- Remove from heat, stir in butter, and let cool slightly.
- Fold in whipped cream
- Once custard is cooled, gently fold in whipped cream for a light, airy texture.
- Assemble
- Place one puff pastry sheet on a serving tray.
- Spread custard cream evenly over it.
- Top with second puff pastry sheet.
- Dust generously with powdered sugar.
- Chill & serve
- Refrigerate 2–3 hours before slicing into squares.
Pro Tips
- Prevent soggy pastry: Bake pastry until crisp and cool completely before adding custard.
- Extra flavor: Add a little rum or vanilla bean paste to custard.
- Serving tip: Use a serrated knife for clean slices.
I can also give you a quick no-bake version, a chocolate Cremeschnitte, or a mini individual cream slice version 😏.
Do you want one of those variations?
