Hungarian Krémes (Hungarian Cream Slice)

Ingredients

For the pastry:

• 2 sheets puff pastry

For the vanilla cream:

• 1 liter milk
• 6 egg yolks
• 150 g sugar
• 80 g cornstarch
• 2 teaspoons vanilla extract
• 50 g butter
• 200 ml heavy cream, whipped

For topping:

• Powdered sugar

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Instructions

1. Bake the puff pastry sheets at 200°C / 390°F until golden. Let cool.
2. Heat the milk with vanilla until hot.
3. In a bowl, whisk egg yolks, sugar, and cornstarch.
4. Slowly add hot milk while whisking.
5. Return to heat and cook, stirring constantly, until thick.
6. Remove from heat and mix in butter.
7. Let cool slightly, then gently fold in whipped cream.
8. Place one pastry sheet in a pan, spread the cream evenly.
9. Cover with the second pastry sheet.
10. Refrigerate for at least 3–4 hours.
11. Dust with powdered sugar and cut into slices