Hungarian Krémes Recipe

Instructions

1. Bake the pastry: Preheat the oven to 400°F (200°C). Place the puff pastry sheets on baking trays, prick them lightly with a fork, and bake until golden and crisp. Allow them to cool completely.
2. Make the custard: Heat the milk with the vanilla. In a separate bowl, whisk the egg yolks, sugar, flour, and cornstarch until smooth. Slowly add the warm milk while whisking.
3. Cook the cream: Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thick and smooth.
4. Whip the egg whites: Beat the egg whites with the salt until stiff peaks form. Gently fold them into the hot vanilla custard in batches.
5. Assemble: Place one pastry sheet in a rectangular dish. Spread the thick vanilla cream evenly over it, then carefully place the second pastry sheet on top.
6. Chill: Refrigerate for at least 4–6 hours, preferably overnight, until the cream is completely set.
7. Finish: Dust generously with powdered sugar and cut into neat squares.

Serving Tip

Hungarian Krémes is best served well chilled. The crisp pastry, cloud-like vanilla custard, and powdered sugar create the classic Hungarian pastry-shop experience. 🇭🇺✨