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Cremeschnitte – Romanian Vanilla Cream Pie

by Adina 04/04/2017 15 comments

cremeschnitte slice

 

The best cremeschnitte – two layers of puff pastry filled with a heavenly creamy vanilla cream.

 

CREMESCHNITTE

Vanilla Cream Pie Cremsnit Cremeschnitte   Romanian Vanilla Cream Pie

The creamiest cremeschnitte you can imagine! I have no words for this Romanian cremsnit, you definitely have to make it to see what I am talking about.

I can say it is creamy – the creamiest -but that word will still not be able to actually describe the feeling this vanilla cream leaves on your tongue, the sweetness and delicacy of the taste, that feeling of utter satisfaction you get when eating these cremeschnitte.

And recently, during our holiday in Croatia, I found out that the cremeschnitte is not only a super popular Romanian dessert, but it is very well-known and loved in Croatia and other Eastern European countries as well.

 

cremsnit vanilla 683x1024 Cremeschnitte   Romanian Vanilla Cream Pie

 

CREMESCHNITTE – THE BEST ROMANIAN CREMSNIT

I have made lots and lots of cakes and pies or desserts during the past ten years, but I can tell you honestly, this is one of my favorites. Top three and there is no particular order in this top three, they are all equally exquisite.

It is a shame that although I knew the name and the look of this Romanian cremsnit my whole life, it was only recently that I have made and ate it for the first time. But there is no going back now, I will make these cremeschnitte every chance I get.

 

HOW TO MAKE CREMESCHNITTE

Luckily, these cremeschnitte are so easy and quick to make!

Baking with puff pastry (the already made one) is fast and convenient and making the vanilla cream for the cremeschnitte is a piece of cake. The pie only needs a few hours time in the fridge to set, but otherwise nothing to worry about. Just give it a try, you will love it!

 

cremsnit romanian Cremeschnitte   Romanian Vanilla Cream Pie

 

Vanilla cream filling

Start with the vanilla cream filling for the cremeschnitte.

  1. Separate the eggs. Give the egg white to a very clean bowl and make sure that the beaters of the electric mixer are very clean as well. If there is any trace of fat on them, you will not be able to beat the eggs whites properly. Beat the egg whites with a pinch of salt until stiff. Slowly add the sugar and continue beating until the egg whites are stiff and glossy.
  2. Add the egg yolks one at a time. Carefully and slowly incorporate each egg yolk. Add the cornstarch, vanilla extract and finely grated lemon zest and incorporate with the help of a plastic spatula.
  3. In the meantime heat the milk well. Do that in a jug, it will be easier for you to pour the milk over the egg mixture. If you don’t a heat proof jug, transfer the milk to a regular plastic or glass jug after heating it.
  4. Very slowly pour the milk over the egg mixture. Keep the jug in the left hand if you are right-handed and the electrical mixer in the right hand. Pour in a thin stream while mixing.
  5. Transfer the egg-milk mixture back to the jug/pan where you heated the milk. Place on low heat and bring to a simmer while whisking continuously. It will be like making a pudding, this is also the consistency you will have to reach. So keep whisking with a regular whisk (not electric mixer) until you obtain a thick pudding, it will not take long. Make sure to reach the bottom and the walls of your pan with the whisk regularly to avoid the pudding catching at the bottom.
  6. Take the vanilla cream off the heat and add the cubed butter, 1 or 2 small pieces at a time, while whisking continuously to help them melt and incorporate into the pudding.
  7. Leave to cool for a while, the cream should be lukewarm when you spread it on the pastry.

 

cremsnit slice Cremeschnitte   Romanian Vanilla Cream Pie

 

Cremeschitte:

  1. While you wait for the vanilla filling to cool, preheat the oven to 220 degrees Celsius/ 430 degrees Fahrenheit.
  2. Bake each puff pastry sheet according to the packet’s instructions or until golden brown. It took me about 12 minutes but keep and eye on them and read the instructions. Leave to cool completely.
  3. Place one pastry sheet on a rectangular serving plate and spread the vanilla cream evenly on top. Place the second pastry sheet on top and press gently. Refrigerate for one or two hours to allow the vanilla filling to set and sprinkle with icing sugar before serving.
  4. Cut the cremeschnitte with an electric knife%name Cremeschnitte   Romanian Vanilla Cream Pie. This is the only thing I have to warn you about, the cremeschitte are a bit difficult to cut. The puff pastry on top of an immensely soft and creamy filling will make a mess when cutting. I use an electric knife to cut this pie. If you don’t have one I recommend cutting the upper puff pastry sheet before placing it on the cream or even before baking it. You can cut one of the unbaked pastry sheets into small squares and bake the squares, which you will then place on top of the filling.

 

cremsnit pie Cremeschnitte   Romanian Vanilla Cream Pie

 

I chose to post the recipe for this pie not only because I think it to be a suitable recipe for your Easter brunch or lunch of coffee time in the afternoon, but also because today is my birthday. So what better time to post my favorite pie? πŸ™‚ I wish I could have a slice of this right now actually…

But as we are on holiday, visiting friends in Denmark, there will be no baking for me today. I am not sure what we are actually going to do today, but we are in Aarhus, which happens to be the Europe’s capital of culture 2017, so I guess there will be plenty of things to see.

 

PIN IT FOR LATER!

Cremeschnitte recipe 683x1024 Cremeschnitte   Romanian Vanilla Cream Pie

 

 

cremsnit 200x200 Cremeschnitte   Romanian Vanilla Cream Pie

Cremeschnitte - Romanian Vanilla Cream Pie

Yield: 16
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

The best cremeschnitte - two layers of puff pastry filled with a heavenly creamy vanilla cream.

Ingredients

  • 5 eggs, separated
  • pinch of salt
  • 300 g / 10.6 oz/ 1 Β½ cups granulated sugar
  • 100 g/ 3.5 oz/ scant ΒΎ cups cornstarch
  • 1-2 teaspoons vanilla extract, to taste
  • zest of Β½ organic lemon, optional
  • 1 liter/ 33.8 fl.oz/ 1 ΒΌ cups full-fat milk
  • 200 g/ 7 oz butter
  • 2 sheets of puff pastry, about 40x24 cm/ 15x10 inches (See note)

Instructions

Vanilla cream filling:

  1. Separate the eggs. Beat the egg whites with a pinch of salt until stiff. Slowly add the sugar and continue beating until the egg whites are stiff and glossy.
  2. Add the egg yolks one at a time, incorporating each yolk carefully and slowly. Add the corn starch, vanilla extract and finely grated lemon zest and incorporate with the help of a plastic spatula.
  3. In the meantime heat the milk well. Do that in a jug, it will be easier for you to pour the milk over the egg mixture. Or transfer the milk to a jug after heating it.
  4. Very slowly pour the milk over the egg mixture. Keep the jug in the left hand if you are right-handed and the electrical mixer in the right hand. Pour in a thin stream while mixing.
  5. Transfer the egg-milk mixture back to the jug/pan where you heated the milk. Place on low heat and bring to a simmer while whisking continuously. It will be like making a pudding, this is also the consistency you will have to reach. So keep whisking (I do that with a regular whisk this time) until you get a thick pudding, it will not take long. Make sure to reach the bottom and the walls of your pan with the whisk regularly to avoid the pudding catching at the bottom.
  6. Take off the heat and add the cubed butter, 1 or 2 small pieces at a time, while whisking continuously to help them melt and incorporate in the pudding.
  7. Leave to cool for a while, the cream should be lukewarm when you spread it on the pastry.

Cremeschitte:

  1. In the meantime preheat the oven to 220 degrees Celsius/ 430 degrees Fahrenheit and bake the puff pastry sheets one after another according to the packet's instructions or until golden brown. It took me about 12 minutes but keep and eye on them and read the instructions. Leave to cool completely.
  2. Place one pastry sheet on a rectangular serving plate and spread the vanilla cream evenly on top. Place the second pastry sheet on top and press gently. Refrigerate for one or two hours and sprinkle with icing sugar before serving.
  3. Cut the pieces with an electric knife. If you don't have an electric knife I recommend cutting the upper puff pastry sheet before placing it on the cream or even before baking it. You can cut one of the unbaked pastry sheets into small squares and bake the squares, which you will then place on top of the filling.
  4. The cremsnit is best served on the day it is made, this way the pastry will still be crunchy. It is still delicious the next day (the children and I fought over the leftovers), but the pastry will become rather soggy.

Notes

I used already rolled puff pastry sheets of the above mentioned size. They are to be found in the refrigerator section of the supermarket. If using frozen puff pastry, thaw it according to the package's instructions and roll it to the requested size.

Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving:Calories: 230 Total Fat: 13g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 85mg Sodium: 121mg Carbohydrates: 26g Fiber: 0g Sugar: 19g Protein: 2g
Nutrition information isn’t always accurate.

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apple puff pastry Cremeschnitte   Romanian Vanilla Cream Pie

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apple cake puff Cremeschnitte   Romanian Vanilla Cream Pie

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15 comments

[email protected]'s Recipes 04/04/2017 - 10:28

That vanilla cream filling looks sensational!

Reply
Brie 04/04/2017 - 13:58

Swoon πŸ™‚ luscious cream filling and golden puff pastry, sounds like heaven and perfect for easter. Happy Birthday, Adina! Hope your special day is filled with lots of delicious food.

Reply
Monica 04/04/2017 - 21:40

Happy birthday!!! I’m glad I caught that…hope you’re having a very happy day! : )
And this pie…seriously, no words at all! So ridiculously wonderful looking. I love it!

Reply
KR 05/04/2017 - 11:47

Happy birthday!!!
and cake is amazing πŸ™‚ I love easy recipes. I imagine that (if I am really do not have time) I can replace this cream with “store” pudding πŸ™‚ Thank you for sharing!

Reply
Rosa 06/04/2017 - 07:08

Oh my goodness!! This looks and sounds divine!! Such simple ingredients, yet such an impressive dessert!! Happy birthday again and have fun in Arhus!!!

Reply
grace 06/04/2017 - 14:49

this looks AMAZING! that filling alone would be a fine dessert, but to surround it with such crunchy goodness goes above and beyond! bravo. πŸ™‚

Reply
Marvellina 07/04/2017 - 03:06

I love using ready-made puff pastry because I could never really made a good one on my own ! This looks amazing! Btw, Happy belated birthday to you πŸ™‚

Reply
Anca 07/04/2017 - 11:47

Happy birthday!!! xx
I think my husband would love this, he does like cremsnit. I might surprise him. πŸ™‚

Reply
Kimberly @ The Daring Gourmet 09/04/2017 - 06:53

I love desserts like this, you did such a beautiful job! I think puff pastry is one of my ultimate weaknesses and served with that wonderful creamy filling is just perfect.

Reply
Evi @ greenevi 10/04/2017 - 16:32

Oh, we used to have this in Hungary too! I absolutely hated it from a confectionery, they always tasted so artificial, but the homemade version was always my favourite <3 Yours look incredible too!

Reply
Valentina | The Baking Fairy 10/04/2017 - 16:34

This looks AMAZING! I love puff pastry and the combination with the vanilla cream sounds so yummy!

Reply
John 23/05/2017 - 22:27

This looks delicious! By the way, my wife’s name is also Adina. She’s also Romanian and her birthday is exactly one month before yours. πŸ™‚

Reply
Adina 24/05/2017 - 09:03

Thank you, John. Say hello to Adina from me. πŸ™‚ πŸ™‚

Reply
Noaya 02/10/2017 - 12:47

Hi, this looks amazing!
One thing is unclear about the milk though: It says “1 liter/ 33.8 fl.oz/ 1 ΒΌ cups full-fat milk”. However, 1 liter is about 4 cups (and not 1 1/4 cups). What is the right amount?

Reply
Adina 02/10/2017 - 13:32

Hi Noaya. It is always such a thing with cup measuring, not very exact, I am afraid. So, I have checked again: 1 cup holds 237 ml liquid, so 4 cups would be 948 ml. There would be 52 ml left to have 1 liter, so 0,2 cups. 59 ml would be 1/4 cup, so that is why I approximated it to 1/4 cup. You should be ok with 1 1/4 cups, 7 ml here or there will not make a big difference. And I can only recommend getting a scale and a measuring jug, it makes baking so much easier and cleaner. πŸ™‚

Reply

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