The best cremeschnitte - two layers of puff pastry filled with heavenly creamy vanilla cream, this is a classic Romanian pastry recipe.
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.
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.
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Recipe ingredients
How to make cremeschnitte?
Vanilla custard
- Separate the eggs. Place the egg whites in a clean bowl and ensure the electric mixer's beaters are also clean. You cannot beat the egg whites properly if there is any trace of fat on them. 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; pouring the milk over the egg mixture will be easier. 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.
- 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)
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.
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.
More Romanian pastries
- Berry Puff Pastry Cake - A simple cake recipe with puff pastry and lots of berries, this pastry cake looks impressive but is so easy to make.
- Layered Lemon Cake - A glorious layered lemon cake with lemon buttercream – Lamaita (Lemon Cake) or Alba ca Zapada (Snow White Cake).
- Arlechin - Layered Cake with Jam Filling - Thin layers of cake filled with tangy plum and apricot jam – this is the Romanian cake Harlequin.
- Mucenici - Romanian Yeast Pastries - Soft and fluffy Moldavian Yeast Pastries soaked in syrup and topped with honey and walnuts.
- Branzoaice - Romanian Sweet Cheese Pies - Or Poale-n brau: this is a Moldavian sweet cheese pie recipe made with cottage cheese and raisins.
Recipe
Cremeschnitte Recipe
Ingredients
- 5 eggs separated
- pinch of salt
- 300 g granulated sugar 10.5 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 34 fl.oz/ 4 ¼ cups
- 200 g unsalted butter 7 oz/ ¾ cup + 1 tablespoon
- 2 sheets of puff pastry about 40x24 cm/ 16x10 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.5 eggs + pinch of salt + 300 g granulated sugar/ 1½ cups
- 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.100 g cornstarch/ ¾ cup + 1 tablespoon +1-2 teaspoons vanilla extract + zest of ½ organic lemon
- 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.1 liter full-fat milk/ 4¼ cups
- 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.200 g unsalted butter/ 7 oz
- 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.2 sheets of puff pastry
- 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.
Charmaine A Krob says
I made the custard with Truvia and used Vanilla paste. It was excellent! My daughter asked me to make it for Christmas. 22 servings coming up! It was THAT good.
Adina says
I am so happy to hear it!
Zvjezdana Pulley says
This Kremsnite Are the Best Ever!
I'm From Croatia and Practically Grew Up with Kremsnitama.
My Mom Made Them a Lot and I Loved Them!
Mom Is Gone Now, and I Live in the USA.
I Tried to Find A Few Recipes, (most Of Them Were "Nightmare" to Make and Tasted Average or Plain Disgusting), None of which can compare or hold a candle to Yours.!
Easy to Make, Excellent and Clear directions, and Taste Is Amazing!
Our Favorite!
Thank You for Sharing Your Recipes.
I'm Your Fan!
Adina says
I am so happy to hear it. Thank you for the feedback.
Tronell Prinsloo says
I would like to know your egg size please, in grams if possible. Can't wait to make this!
Adina says
Hi. I weighed the four eggs I had in the fridge; they are between 55 and 61 g each.
Blueskies says
It would have been nice to have the recipe have the able to change to US measurements.
Adina says
The measurements are all there, although I always recommend the scale.
Inge says
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 says
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 says
Hi Adina your recipe looks delicious! I’ve done it ??
Adina says
Ceau Mihaela. I am glad you like it!
Bella says
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 says
I am glad to hear it worked out fine, Bella. Happy holidays!