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Krempita is a Serbian custard slice made from two sheets of baked puff pastry with a thick vanilla custard between them, similar to how layered torta chilena stacks thin pastry rounds with filling, finished with a dusting of powdered sugar and chilled until it slices clean.
I first had it at a small bakery in Belgrade, standing at a counter with a plastic fork because I didn’t want to wait until I got home. The pastry was still faintly warm on top and cold underneath from the fridge case. That contrast is the whole point.
The custard here isn’t a quick pudding. It’s cooked slowly on the stove until it thickens enough to coat a spoon, then lightened with whipped cream so it doesn’t sit heavy.
Give it time in the fridge. Cutting it too soon is the one mistake that ruins an otherwise straightforward dessert.
Why You’ll Love This Recipe
- Crisp baked pastry against cool, thick custard in every bite
- Make-ahead dessert that actually improves overnight in the fridge
- Built from basic pantry ingredients, no special equipment needed
- Cuts into clean squares for a crowd or a potluck table
Ingredient Notes
- puff pastry sheets: Use frozen store-bought sheets, thawed but still cold. Homemade puff works too if you have it on hand.
- egg yolks: Yolks only give the custard its color and richness. Save the whites for an omelet or a meringue another day.
- cornstarch: Thickens the custard so it holds a slice. Don’t sub flour without adjusting the amount, it behaves differently and can taste chalky.
- whole milk: Whole milk gives the custard body. Low-fat milk works but the custard sets slightly softer.
- heavy cream: Whipped and folded into the cooled custard for a lighter texture. Skip it for a denser, more traditional filling.
- vanilla extract: Use a real extract or paste, not imitation, since it’s the main flavor note in the custard.
Krempita: Soft Custard Between Crisp Pastry Layers
Ingredients
Method
- Preheat the oven to 200 C / 400 F. Line the 13x18-inch (33x46cm) sheet pan with parchment paper.
- Roll each thawed puff pastry sheet lightly to smooth the seams, then trim to fit the 9x13-inch (23x33cm) baking dish. Prick all over with a fork so it doesn't puff too much.
- Place both trimmed sheets on the sheet pan and bake for 15 to 18 minutes until deep golden brown and crisp. Cool completely on a wire rack.
- In the 3-quart / 2.8L saucepan, whisk the egg yolks, sugar, and cornstarch together until pale and smooth with no dry lumps.
- Warm the milk until steaming but not boiling, then pour slowly into the yolk mixture while whisking constantly to temper it.
- Set the pan over medium heat and cook, whisking constantly, for 8 to 10 minutes until the custard thickens to a pudding-like consistency and reaches 165 F / 74 C, thick enough to coat the back of a spoon. If lumps form, strain through the fine-mesh sieve.
- Off the heat, whisk in the butter and vanilla until smooth. Press plastic wrap directly onto the surface and cool to room temperature, about 30 minutes.
- Whip the cold heavy cream with 2 tbsp of the powdered sugar to soft peaks. Fold into the cooled custard in two additions until no streaks remain.
- Place one baked pastry sheet in the 9x13-inch (23x33cm) baking dish. Pour the custard over it and spread into an even layer with an offset spatula.
- Top with the second pastry sheet, pressing gently so it sits flat. Cover loosely and refrigerate for at least 4 hours, or overnight, until the custard is fully set.
- Dust the top with the remaining powdered sugar just before slicing. Cut into 12 squares with a serrated knife, wiping the blade clean between cuts.
Notes
- Use egg yolks only, save the whites for another recipe.
- Strain the custard through a sieve if lumps form before folding in whipped cream.
- Trim pastry sheets to fit the dish before baking, not after.
- Chill the full 4 hours minimum, texture stays loose if cut too soon.
Tips for Success
- Cool the custard to room temperature before folding in whipped cream, or the cream deflates and turns runny.
- Cook the custard over medium heat, not high, to avoid scrambling the egg yolks near the pan’s bottom.
- Trim the pastry sheets to fit the baking dish exactly before baking, not after, for even layers.
- Chill krempita for the full 4 hours minimum, texture stays loose if you cut it too soon.
- Use a serrated knife and wipe it clean between cuts so the custard doesn’t smear across the top.
Variations
- Swap half the milk for full-fat coconut milk for a custard with a light coconut background flavor.
- Fold 1 tsp of lemon zest into the custard with the vanilla for a brighter, less sweet finish.
- Layer a thin chocolate custard between the vanilla one for a marbled version some Serbian bakeries sell.
Storage and Reheating
Krempita is a cold dessert and it’s meant to stay that way, so there’s no reheating step here. Store it covered in the fridge for 3 to 4 days, and slice pieces cold straight from the dish as you go.
It doesn’t freeze well. The custard separates and the pastry turns soggy once thawed, so make it fresh within a few days of serving.
For a real make-ahead plan, bake the pastry and cook the custard up to a day in advance, then assemble and chill overnight. That’s actually when it cuts the cleanest.
Serving Suggestions
A small cup of strong black coffee or Turkish coffee is the classic pairing, the bitterness cuts through the sweet custard well.
Fresh berries on the side add some acidity if the slice feels rich on its own. A few raspberries or a handful of sour cherries work well against the vanilla.
Serve it cold, straight from the fridge, on a plain plate so the pastry layers and custard show through the cut edges.
FAQ
Why is my krempita custard runny instead of sliceable?
The custard likely didn’t cook long enough or wasn’t chilled fully before cutting. Cook it over medium heat for 8 to 10 minutes until it reaches 165 F / 74 C and coats the back of a spoon, much like the stovetop custard base in baked jericalla, then chill the assembled slice for at least 4 hours. Cutting warm custard is the main cause of a runny slice.
Can I use phyllo dough instead of puff pastry for krempita?
Phyllo isn’t a good swap here. Puff pastry puffs into a thick, flaky sheet strong enough to hold the custard’s weight, while stacked phyllo, like the dough in golden fried znoud el sit, bakes thin and shatters under a wet filling. Stick with puff pastry sheets for the texture this dessert is known for.
Can I make krempita a day ahead?
Yes, and it actually cuts cleaner the next day. Bake the pastry and cook the custard up to a day ahead, assemble, then refrigerate overnight so the layers set fully before slicing. Krempita keeps well covered in the fridge for 3 to 4 days.
What goes well with krempita?
A small cup of strong black coffee or Turkish coffee is the classic pairing, since the bitterness cuts through the sweet custard. Fresh berries on the side add some acidity too. Serve it cold, straight from the fridge, for the cleanest slice.
Is krempita gluten free?
No, standard krempita isn’t gluten free because it’s built on wheat-based puff pastry. The custard itself, thickened with cornstarch and egg yolks, is naturally gluten free. Swapping in a store-bought gluten-free puff pastry works for the layers, though the texture will be slightly less flaky.
What’s the difference between krempita and kremsnita?
They’re the same dessert with different regional names. Krempita is the term used in Serbia, while kremsnita is used in Croatia and Slovenia, and some versions there use a thin layer of jam or a lighter custard. The core idea, baked pastry with vanilla custard between, stays the same everywhere.
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