Homemade puff pastry cream cake
Whenever I have a little extra time and want a truly delicious dessert, I make homemade kremšnita with homemade layers. I don't use store-bought puff pastry because it's just not the same. The recipe below is adapted from an older one, with slight adjustments to the amount of butter. It's not complicated, but it requires a bit of patience, especially for the layers.
Quick Info
Total time: approx. 3 hours (including chilling time, no overnight cooling or assembling)
Preparation time: 40-50 minutes (for the dough and cream)
Baking time: depends on the oven, about 30-40 minutes for the layers
Servings: 8-10 (depends on the cut)
Difficulty: medium
Recipe type: classic dessert, great for holidays or guests
Ingredients
Layers:
350 g flour
200 ml water
4 tablespoons oil
a pinch of salt
200 g butter (soft, at room temperature)
6 tablespoons flour
Cream:
500 ml milk
10 tablespoons sugar
4 tablespoons cornstarch
4 eggs
vanilla essence
180 g butter (soft)
Preparation method
1. Basic dough for layers:
In a bowl, combine 350 g flour with a pinch of salt. Add 200 ml water and 4 tablespoons oil. Knead a smooth dough, firm enough not to stick. If it's too tough, add a little more water. Divide it into two equal parts.
2. Butter dough:
In a separate bowl, mix 200 g of soft butter with 6 tablespoons of flour until you get a thick cream. This mixture is also divided into two equal parts.
3. Layer wrapping:
Take the first half of the simple dough, roll out a not-too-thin sheet, then spread half of the butter mixture on it. Roll it tightly. Do the same with the other half of the dough and the remaining butter cream. Place both rolls in the fridge (at least 1-2 hours, ideally overnight). I prefer to leave them in the fridge until the next day; it seems that the puff pastry works easier and the layers come out more tender.
4. Rolling and baking layers:
Take the dough out of the fridge and cut each roll in half. You will have four pieces of dough. Roll out each sheet evenly, directly on baking paper or sprinkle with flour. Bake on the back of the tray in a preheated oven (180°C). Keep an eye on them, they brown quite quickly. Let them cool well before assembling.
5. Cream:
In a bowl, beat 4 eggs with 10 tablespoons of sugar, a pinch of salt, and vanilla essence to taste. Incorporate 4 tablespoons of cornstarch, mixing to avoid lumps. Pour in 500 ml of cold milk, mix, and put everything on medium heat. Stir constantly to prevent sticking and lumps from forming. When it thickens, remove from heat and add 180 g of soft butter, previously softened. Mix until the cream becomes smooth and shiny.
6. Assembly:
Place the first layer in a tray or directly on a platter, spread half of the cream evenly. Place the second layer, spread the remaining cream, then cover with the last layer. If you want, sprinkle powdered sugar on top. Let it chill for a few hours or overnight before cutting.
Why I make this recipe often
For me, homemade kremšnita is worth any effort. The puff pastry turns out tender and crispy, and the cream is not overly sweet. I like that I can prepare the layers and cream in advance, and the dessert holds up well for a day or two.
Tips and variations
Tips
Use soft butter, not melted, for the flour mixture – otherwise, you won't achieve that layer texture.
Bake the layers on the back of the tray to get smooth surfaces and even baking.
Let the dough rolls chill as long as possible; they are easier to work with and rise nicely when baked.
Roll the sheets out as evenly as possible to avoid undercooked or burnt areas.
The cream thickens quickly once it starts boiling, don't leave it unattended.
Substitutes
You can use cornstarch or potato starch if needed.
If you don't have vanilla essence, a grated pod or vanilla sugar will work, but the cream won't have the same intense flavor.
Variations
If you want a lighter dessert, assemble only two layers (one on the bottom, one on top) with all the cream in the middle.
You can use half the cream and save the rest in the fridge for other layered desserts.
Serving ideas
Kremšnita is easier to cut after it has been chilled for at least a few hours. I use a wide, sharp knife to avoid crushing the layers.
Sprinkle powdered sugar before serving, but not too long in advance, as it can get soggy from the cream.
Frequently asked questions
1. What do I do if the layers tear or crumble when rolling out?
If the dough tears, lightly stick it together with water and press the area. If it crumbles after baking, assemble it anyway – the cream will soften it in the end.
2. Can I use margarine instead of butter?
You can, but the taste and texture will be different. For the best result, use butter.
3. What can I use to roll out the layers more easily?
Sprinkle flour on the table and the rolling pin. Roll out on baking paper to transfer easily to the tray.
4. How long should the dessert chill before cutting?
At least 3-4 hours, preferably overnight. The layers soften slightly and the cream stabilizes.
5. What do I do if my cream curdles?
The cream can curdle if you add the butter when the mixture is too hot. Let the cream cool slightly before adding the butter and mix vigorously.
Nutritional values
Approximately, one serving of kremšnita (out of 10 servings) has around 350-400 kcal. It contains about 22 g of fat (mostly from butter), 35 g of carbohydrates (from flour, sugar, cornstarch), and 6-7 g of protein (from eggs, milk, flour). Values may vary depending on the thickness of the layers and the size of the servings.
Storage and reheating
Kremšnita can be stored in the fridge, covered, for up to 2 days. I do not recommend reheating – the layers become soft. If you need to prepare it in advance, assemble it no more than 24 hours before serving to keep the texture of the layers as good as possible.
Ingredients: Dough: 350 g flour, 200 ml water, 4 tablespoons oil, 200 g butter, 6 tablespoons flour, a pinch of salt. Cream: 500 ml milk, 10 tablespoons sugar, 4 tablespoons starch, vanilla essence, 180 g butter, 4 eggs.
