Hungarian Krémes

✨ Hungarian Krémes 🇭🇺 (Hungarian Custard Slice)

📝 Ingredients

For the Layers:

• 2 sheets puff pastry (store-bought or homemade)
• Powdered sugar (for dusting)

For the Custard Filling:

• 4 cups (1 liter) whole milk
• 1 cup granulated sugar
• 6 egg yolks
• 1/2 cup cornstarch
• 2 teaspoons vanilla extract
• 2 tablespoons butter

Optional Cream Layer (traditional in many versions):

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar

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👩‍🍳 Instructions

1. Bake the Pastry
   Preheat oven to 375°F (190°C).
   Bake puff pastry sheets separately on a baking tray until golden and crisp (about 15–20 minutes).
   Let cool. Trim to fit your baking dish if needed.
2. Make the Custard
   Heat milk in a saucepan until warm (not boiling).
   In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
   Slowly pour warm milk into the egg mixture while whisking.
   Return to the saucepan and cook over medium heat, stirring constantly, until thick.
   Remove from heat and stir in vanilla and butter.
3. Assemble
   Place one puff pastry sheet in a baking dish.
   Spread hot custard evenly over it.
   (Optional) Spread whipped cream layer once custard has cooled slightly.
   Place second pastry sheet on top.
4. Chill
   Refrigerate for at least 3–4 hours (or overnight) until fully set.
5. Finish
   Dust generously with powdered sugar before slicing.

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💡 Tip

For clean slices, cut the top pastry sheet into squares before placing it on the custard — this prevents cracking when serving.

If you’d like, I can also write a beautiful Facebook caption with hashtags for this classic Hungarian dessert 🇭🇺✨