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Square of krempita on a white plate showing thick custard between golden pastry layers, dusted with powdered sugar under soft light

Krempita: Soft Custard Between Crisp Pastry Layers

Baked puff pastry sandwiches a stovetop vanilla custard lightened with whipped cream, chilled until firm enough to cut into clean squares.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 5 hours 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Eastern European
Calories: 299
Ingredients Method Notes

Ingredients
  

Pastry
  • 2 puff pastry sheets, thawed sheets (about 320 g each); frozen store-bought, still cold
Custard
  • 1000 ml whole milk
  • 6 egg yolks large
  • 200 g granulated sugar
  • 100 g cornstarch
  • 1 tbsp vanilla extract
  • 30 g unsalted butter
Topping
  • 250 ml heavy cream, cold
  • 60 g powdered sugar, divided 2 tbsp for cream, rest for dusting

Method
 

Bake the Puff Pastry
  1. Preheat the oven to 200 C / 400 F. Line the 13x18-inch (33x46cm) sheet pan with parchment paper.
  2. 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.
  3. 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.
Make the Vanilla Custard
  1. In the 3-quart / 2.8L saucepan, whisk the egg yolks, sugar, and cornstarch together until pale and smooth with no dry lumps.
  2. Warm the milk until steaming but not boiling, then pour slowly into the yolk mixture while whisking constantly to temper it.
  3. 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.
  4. 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.
Assemble and Chill
  1. 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.
  2. 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.
  3. 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.
  4. 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.