Ingredients with Measurements:
- 1 package of puff pastry sheets (17.3 oz)
- 1 cup of milk
- 1 cup of heavy cream
- 1/2 cup of granulated sugar
- 1/4 cup of cornstarch
- 6 egg yolks
- 1 teaspoon of vanilla extract
- Powdered sugar for dusting
Special equipment needed:
- 9x13 inch baking dish
- Whisk
- Saucepan
- Parchment paper
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Line the baking dish with parchment paper.
3. Roll out one sheet of puff pastry to fit the baking dish and place it on the bottom.
4. Bake the puff pastry for 15-20 minutes or until golden brown.
5. In a saucepan, combine the milk, heavy cream, sugar, cornstarch, and egg yolks. Whisk until smooth.
6. Cook the mixture over medium heat, stirring constantly until it thickens and coats the back of a spoon.
7. Remove from heat and stir in the vanilla extract.
8. Pour the custard over the baked puff pastry and smooth it out.
9. Roll out the second sheet of puff pastry and place it on top of the custard.
10. Bake for 15-20 minutes or until golden brown.
11. Let the Cremeschnitte cool completely before dusting with powdered sugar and slicing into squares.
Time:
Preparation time: 30 minutes
Cooking time: 35-40 minutes
5. Temperature:
Preheat oven to 400°F.
Serving size:
Makes 12 servings.
Nutritional information:
Calories: 360
Fat: 23g
Saturated Fat: 11g
Cholesterol: 155mg
Sodium: 130mg
Carbohydrates: 32g
Fiber: 0g
Sugar: 16g
Protein: 6g
Substitutions for ingredients:
- Puff pastry can be substituted with phyllo dough.
- Heavy cream can be substituted with half-and-half or whole milk.
- Cornstarch can be substituted with all-purpose flour.
Variations:
- Add sliced fruit such as strawberries or peaches between the layers of custard.
- Use chocolate pastry sheets instead of regular puff pastry.
- Add a layer of whipped cream on top of the custard before adding the second layer of pastry.
Tips and tricks:
- Make sure the custard is completely cooled before adding the second layer of pastry.
- Dust the powdered sugar on the Cremeschnitte right before serving to prevent it from becoming soggy.
- Use a serrated knife to slice the Cremeschnitte for clean cuts.
Storage instructions:
Store the Cremeschnitte in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Cremeschnitte in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the Cremeschnitte on a platter with fresh berries and a sprig of mint.
Garnishes:
Dust the Cremeschnitte with cocoa powder or cinnamon for added flavor.
Pairings:
Pair the Cremeschnitte with a cup of coffee or tea.
Suggested side dishes:
Serve the Cremeschnitte with a side of fresh fruit or a salad.
Troubleshooting advice:
- If the custard is too thin, add more cornstarch or flour to thicken it.
- If the pastry is not golden brown, bake it for a few more minutes.
Food safety advice:
Make sure to refrigerate the Cremeschnitte if it is not being served immediately.
Food history:
Cremeschnitte is a classic Austrian dessert that originated in the city of Samobor in Croatia. It is also known as kremna rezina or kremna torta.
Flavor profiles:
The Cremeschnitte has a sweet and creamy flavor with a flaky pastry crust.
Serving suggestions:
Serve the Cremeschnitte as a dessert after a meal or as a sweet treat with coffee or tea.
Related Categories
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Region: Austrian
Taste: Sweet, Creamy, Buttery, Vanilla, Custard, Custard-Like