Hungarian Krémes🇭🇺…

Instructions:

1. Prepare the pastry
   • Preheat oven to 200°C (400°F).
   • Roll out the puff pastry sheets.
   • Place one sheet on a baking tray lined with parchment paper. Prick with a fork to prevent puffing too much.
   • Bake until golden brown (10–12 minutes).
   • Repeat with the second sheet, then let both cool.
2. Make the custard filling
   • Heat the milk in a saucepan until warm (not boiling).
   • In a bowl, whisk together egg yolks, sugar, vanilla, and flour (or cornstarch).
   • Slowly add warm milk while whisking, then return mixture to the pot.
   • Cook over medium heat, stirring constantly, until thick and creamy.
   • Remove from heat.
3. Prepare the egg whites
   • Beat egg whites with a pinch of salt until stiff peaks form.
   • Gently fold into the hot custard mixture while still warm — this creates Krémes’s signature airy texture.
4. Assemble
   • Place one puff pastry sheet in a rectangular baking dish.
   • Spread the warm custard mixture evenly over it.
   • Top with the second puff pastry sheet.
5. Chill and serve
   • Refrigerate for at least 3–4 hours (overnight is best) until firm.
   • Dust generously with powdered sugar before slicing.

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✨ The result is a light, fluffy custard cream slice with crisp puff pastry — a true Hungarian classic!

Would you like me to also share the Dobos Krémes variation, where a chocolate layer is added on top for extra richness?