🇭🇺🍰 Hungarian Krémes (Classic Vanilla Custard Slice) Light, creamy, and elegant — this is one of Hungary’s most beloved desserts. Don’t lose this recipe!
🛒 Ingredients
Pastry
2 sheets puff pastry (thawed if frozen)
Custard Filling
6 cups (1.4 L) whole milk
6 large egg yolks
¾ cup (150 g) sugar
½ cup (60 g) cornstarch
2 tsp vanilla extract (or 1 vanilla bean)
Pinch of salt
Whipped Cream Layer
1½ cups (360 ml) heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract
Topping
Powdered sugar, for dusting
👩🍳 Instructions
1. Bake the Pastry
Preheat oven to 400°F (200°C).
Bake puff pastry sheets separately until golden and fully puffed.
Let cool completely.
Cut one sheet into squares (this helps clean slicing later).
2. Make the Custard
Heat milk with vanilla and salt until hot (not boiling).
In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
Slowly whisk hot milk into egg mixture.
Return to pot and cook over medium heat, stirring constantly, until very thick.
Remove from heat and let cool slightly.
3. Whip the Cream
Beat cream with powdered sugar and vanilla until soft peaks.
4. Assemble
Place uncut pastry sheet in a baking dish.
Spread warm custard evenly on top.
Gently spread whipped cream over custard.
Top with cut pastry squares.
5. Chill
Refrigerate at least 4 hours (overnight is best).
🍽️ Serving
Dust generously with powdered sugar
Slice along pastry cuts for clean layers
💡 Authentic Tips
Custard must be very thick
Do not over-whip cream
Best served cold
Some Hungarian versions skip whipped cream — both are traditional 🇭🇺
👉 Save this recipe & comment YES if you love classic European desserts!
