Krempita (Balkan Cream Cake)

Custard cream cake with a puff pastry base, popular in Croatia and Serbia.

Ingredients (Serves 6–8)

For the puff pastry:

• 2 sheets of puff pastry (homemade or store-bought)

For the custard cream:

• 500 ml milk

• 4 egg yolks

• 100 g sugar

• 40 g cornstarch

• 1 tsp vanilla extract

• 50 g butter

Optional topping:

• Powdered sugar

Preparation

1. Bake the pastry:

   • Preheat oven to 200°C (390°F).

   • Place puff pastry sheets on a baking tray and prick with a fork.

   • Bake 12–15 minutes until golden and crisp. Let cool.

2. Prepare the custard cream:

   • In a saucepan, mix sugar, cornstarch, and egg yolks.

   • Gradually add milk while stirring.

   • Cook over medium heat, stirring constantly, until thickened.

   • Remove from heat and stir in butter and vanilla. Let cool slightly.

3. Assemble the krempita:

   • Place one sheet of baked pastry in a dish.

   • Pour custard cream over it and spread evenly.

   • Top with the second sheet of pastry.

4. Chill and serve:

   • Refrigerate 2–3 hours until fully set.

   • Dust with powdered sugar before serving.

Cooking Tips

• Cool the custard slightly before spreading to avoid soggy pastry.

• Use a sharp knife to cut clean squares or rectangles without cracking the top layer.

Serving Suggestions

• Serve chilled with a cup of coffee or tea for a classic Balkan dessert experience.

• Garnish with fresh berries or a drizzle of chocolate for an extra touch.