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Cremeschnitte

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The best cremeschnitte – two layers of puff pastry filled with heavenly creamy vanilla cream, this is a classic Romanian pastry recipe.

romanian cremeschnitte with crispy pastry on a platter

The creamiest cremeschnitte you can imagine! I have no words for this Romanian cremsnit, you definitely have to make this in order 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 this cremsnit.

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.

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, alongside this Raspberry and Lemon Cake and this Lemon Meringue Pie.

puff pastry cremeschnitte filled with custard close up
Cremeschitte - Romanian Cremsnit

Recipe ingredients

eggs, puff pastry rolls, sugar, butter, milk and cornstarch in bowls

How to make cremeschnitte?

Vanilla custard

  • Separate the eggs. Place the egg whites in 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 be unable to beat the egg 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. (1)
  • Add the egg yolks one at a time. Carefully and slowly incorporate each egg yolk. (2)
  • Add the cornstarch, vanilla extract, and finely grated lemon zest and incorporate it 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 have a heatproof jug, transfer the milk to a regular plastic or glass jug after heating it.
  • Very slowly, pour the milk over the egg mixture. Keep the jug in the left hand if you are right-handed and the electric mixer in the right hand. Pour in a thin stream while mixing. (4)
  • As you can see, I had to transfer the mixture to a larger bowl; the previous one was too small.
beaten egg whites mixed with egg yolks and corn starch in a blue mixing bowl
  • 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 or custard; this is also the consistency you will have to reach. So keep whisking with a regular whisk (not an electric mixer) until you obtain a thick custard; it will not take long, about 3-4 minutes.
  • Make sure to reach the bottom and the walls of your pan with the whisk regularly to avoid the pudding catching at the bottom. You will not be able to see the custard in the pot very well at this point, as there will be a lot of foam on top. But you will be able to feel it when it thickens; stirring will become less easy. The foam will disappear once you stir in the butter. (1)
  • 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. (2)
  • Transfer to a large bowl and leave to cool for a while; the cream should be lukewarm when you spread it on the pastry. (3)
pot with custard and a whisk and custard in a bowl

Puff pastry

  • While you wait for the vanilla filling to cool, preheat the oven to 220 degrees Celsius/ 430 degrees Fahrenheit.
  • Bake each puff pastry sheet according to the packet’s instructions or until golden brown. It took me about 12 minutes but keep an eye on them and read the instructions. Leave to cool completely.
  • You can leave both pastry sheets as they are. But to make the slicing easier I prefer to cut one of the unbaked sheets into 15 rectangles before baking.
  • Otherwise, cut the cremeschnitte with an electric knife (Amazon affiliate link). This is the only thing I have to warn you about; the cremeschnitte is a bit difficult to cut. The puff pastry on top of an immensely soft and creamy filling will make a mess when cutting.
unbaked and baked puff pastry sheets for cremsnit

Assemble

  • Place one pastry sheet on a rectangular serving plate, and press it gently if it is puffed up. Spread the custard evenly on top.
  • Place the second pastry sheet or the already cut pastry squares 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.
filling baked puff pastry with vanilla custard to make cremsnit
Cremeschnitte Romanian Cremsnit

More Romanian pastries

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crispy layers of puff pastry filled with vanilla custard
cremeschnitte piece sprinkled with icing sugar on a plate

Cremeschnitte Recipe

The best cremeschnitte – two layers of puff pastry filled with heavenly creamy vanilla custard, this is a classic Romanian pastry recipe.
4.55 from 44 votes
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Course: Romanian Cakes and Desserts
Cuisine: Romanian
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 15
Calories: 230kcal
Author: Adina

Ingredients 

  • 5 eggs separated
  • pinch of salt
  • 300 g granulated sugar 10.6 oz/ 1 ½ cups
  • 100 g cornstarch 3.5 oz/ ¾ cup + 1 tablespoon
  • 1-2 teaspoons vanilla extract to taste
  • zest of ½ organic lemon optional
  • 1 liter full-fat milk 33.8 fl.oz/ 4 ¼ cups
  • 200 g unsalted butter 7 oz/ 3/4 cup + 1 tablespoon
  • 2 sheets of puff pastry about 40×24 cm/ 16×10 inches (See note)

Instructions

Vanilla custard:

  • 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.
  • Add the egg yolks one at a time, incorporating each yolk carefully and slowly. Next, add the corn starch, vanilla extract, and finely grated lemon zest and combine it with the help of a plastic spatula.
  • Heat the milk: In the meantime, heat the milk well. Do that in a jug; it will be easier to pour the milk over the egg mixture. Or transfer the milk to a jug after heating it.
  • Mix: Very slowly pour the milk over the egg mixture. Keep the jug in the left hand if you are right-handed and the electric mixer in the right hand. Pour in a thin stream while mixing.
  • Transfer the egg-milk mixture back to the jug/pan where you heated the milk, if large enough. If not use a large pot.
  • Cook custard: 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, about 3-4 minutes, depending on the size of the pot. Make sure to regularly reach the bottom and the walls of your pan with the whisk to avoid the custard catching at the bottom.
  • You will not be able to see the custard in the pot very well at this point as there will be a lot of foam on top. But you will be able to feel it when it thickens, stirring will become less easy. The foam will disappear once you start stirring in the butter.
  • Add butter: 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 custard.
  • Leave to cool for a while; the filling should be lukewarm when you spread it on the pastry.

Cremeschnitte:

  • In the meantime, preheat the oven to 220 degrees Celsius/ 430 degrees Fahrenheit.
  • Cut pastry: It is preferable to cut one of the pastry sheets into squares (15) before baking, it will be much easier to cut the whole cake into pieces once it is baked.
  • 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 an eye on them and read the instructions. Leave to cool completely.
  • Fill: Place the uncut pastry sheet on a rectangular serving plate, press it down gently if too puffed up. Spread the vanilla custard evenly on top. Place the pastry squares on top and press gently.
  • Refrigerate for one or two hours and sprinkle with icing sugar before serving.
  • Cut: If you didn't cut the squares before baking, cut the pieces with an electric knife.
  • Serve: 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, but the pastry will become rather soggy.

Notes

I used already rolled puff pastry sheets of the size mentioned above. 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

Serving: 1g | Calories: 230kcal | Carbohydrates: 26g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Cholesterol: 85mg | Sodium: 121mg | Sugar: 19g
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Recipe Rating




Inge

Friday 30th of September 2022

My grandmother and mother used to make this, but we made our own puff pastry. Needless to say, I haven't made it in a long time, because it takes a lot of time to make puff pastry. When you precut the puff pastry sheet before baking, do you keep the pieces close together or separate them during baking.

Adina

Saturday 1st of October 2022

Yes, homemade puff pastry is nice but it's a lot of work. I cut the pastry on the baking sheet and leave it there. You can see it in the pictures.

Mihaela

Tuesday 1st of March 2022

Hi Adina your recipe looks delicious! I’ve done it ??

Adina

Wednesday 2nd of March 2022

Ceau Mihaela. I am glad you like it!

Bella

Thursday 23rd of December 2021

So i just finished making this recipe to the t. I found that whilst cooking and whisking the cornstarch started to clump up. But i used the electric mixer and fixed that and then added the butter, not sure why that happened. Beautiful recipe! Thankyou

Adina

Thursday 23rd of December 2021

I am glad to hear it worked out fine, Bella. Happy holidays!

Heather

Monday 16th of November 2020

I wrote this recipe on paper and missed the 3/4 c corn starch and only used 1 T... it wasn’t thickening up then I realized I missed the correct amount. I added the 3/4 c corn starch and hoped it would turn out! I had to strain out some clumps, and it ended up oozing out all over the place but was very delicious ?

Adina

Monday 16th of November 2020

Hi Heather, I am happy you could save it. A little oozing is always involved, it is in the nature of the cake, but it is good!

Karla

Thursday 24th of September 2020

I’m so glad I found this recipe!! My dad’s family is fyy try I’m Transylvania and my grandma made this!

Eddie

Saturday 14th of November 2020

I agree with Kimberly Guerra and Rita that there is something wrong with the proportions. The custard mixture is much too runny and liquid with 4 1/4 (1Litre) of full fat milk. I followed everything in the instructions but instead of custard I got soup.

Adina

Thursday 24th of September 2020

I am glad you like the recipe, Karla. :)