Cremeschnitte

Indulge in the delicate layers of Cremeschnitte, a delightful Eastern European pastry filled with creamy vanilla custard and topped with a light whipped cream. Perfect for a special occasion or a sweet treat after dinner.

• 1 package puff pastry sheets
• 2 cups milk
• 1 cup granulated sugar
• 1/2 cup cornstarch
• 2 tablespoons vanilla extract
• 4 large egg yolks
• 1 cup heavy cream
• 1 tablespoon powdered sugar

Method

1. 1

   Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. 2

   Roll out the puff pastry sheets on a floured surface and cut them to fit the baking sheet. Place the sheets on the prepared baking sheet and prick them with a fork to prevent puffing.

3. 3

   Bake the puff pastry for 15-20 minutes or until golden brown. Remove from the oven and let them cool completely.

4. 4

   In a saucepan, combine milk, sugar, cornstarch, and vanilla extract. Cook over medium heat while stirring until the mixture thickens and begins to boil. Remove from heat.

5. 5

   Whisk egg yolks in a separate bowl, then gradually add a small amount of the hot milk mixture to temper the yolks. Once mixed, pour the yolk mixture back into the saucepan and cook for another 2 minutes, stirring constantly.

6. 6

   Let the cream mixture cool, then spread it evenly over one of the puff pastry sheets. Top it with the second sheet.

7. 7

   In a bowl, whip the heavy cream with powdered sugar until stiff peaks form. Spread the whipped cream over the top puff pastry layer.

8. 8

   Chill the Cremeschnitte in the refrigerator for at least 2 hours before slicing and serving.