Ingredients with Measurements:
- 1 package puff pastry (17.3 oz)
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 egg yolks
- 1/4 cup fresh lemon juice
- 2 tbsp lemon zest
- 1 tsp vanilla extract
- 4 egg whites
- 1/2 cup granulated sugar
- Powdered sugar for dusting
Special equipment needed:
- 9x13 inch baking dish
- Parchment paper
- Hand mixer or stand mixer
- Pastry bag with a star tip
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C). Line a 9x13 inch baking dish with parchment paper.
2. Roll out the puff pastry and cut it into two equal rectangles. Place one rectangle in the prepared baking dish.
3. In a medium saucepan, whisk together the milk, heavy cream, sugar, cornstarch, and egg yolks. Cook over medium heat, whisking constantly, until the mixture thickens and boils, about 10 minutes.
4. Remove the saucepan from the heat and stir in the lemon juice, lemon zest, and vanilla extract. Pour the lemon filling over the puff pastry in the baking dish.
5. In a large mixing bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form.
6. Transfer the meringue to a pastry bag fitted with a star tip. Pipe the meringue over the lemon filling in the baking dish.
7. Place the remaining puff pastry rectangle on top of the meringue, pressing gently to secure it.
8. Bake for 20-25 minutes, or until the pastry is golden brown and the meringue is lightly browned.
9. Let the kremna rezina cool to room temperature, then dust with powdered sugar before serving.
Time:
Preparation time: 30 minutes
Cooking time: 35 minutes
Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
This recipe makes 12 servings.
Nutritional information:
Calories: 330
Fat: 17g
Saturated Fat: 8g
Cholesterol: 105mg
Sodium: 105mg
Carbohydrates: 40g
Fiber: 1g
Sugar: 23g
Protein: 5g
Substitutions for ingredients:
- You can use store-bought pie crust instead of puff pastry.
- You can use lime juice and zest instead of lemon for a different flavor.
- You can use whipped cream instead of meringue.
Variations:
- Add sliced strawberries or raspberries on top of the lemon filling before adding the meringue.
- Use a chocolate pastry crust instead of puff pastry.
- Add a layer of pastry cream on top of the lemon filling before adding the meringue.
Tips and tricks:
- Make sure to whisk the lemon filling constantly to prevent it from burning or clumping.
- Let the kremna rezina cool completely before slicing to prevent the filling from oozing out.
- Use a serrated knife to slice the kremna rezina for clean cuts.
Storage instructions:
Store the kremna rezina in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the kremna rezina, place it in a preheated oven at 350°F (180°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the kremna rezina on a platter and dust with powdered sugar. Garnish with fresh berries and mint leaves.
Garnishes:
Fresh berries and mint leaves.
Pairings:
Serve the kremna rezina with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the meringue is not browning, you can place the kremna rezina under the broiler for a few seconds.
- If the lemon filling is too runny, you can add more cornstarch or cook it longer.
Food safety advice:
Make sure to use fresh eggs and refrigerate the kremna rezina promptly after serving.
Food history:
Kremna rezina, also known as cremeschnitte, is a popular dessert in Slovenia and Croatia. It is made with layers of puff pastry and pastry cream or whipped cream.
Flavor profiles:
The kremna rezina has a sweet and tangy flavor from the lemon filling and a light and airy texture from the meringue.
Serving suggestions:
Serve the kremna rezina as a dessert after a meal or as a sweet treat with coffee or tea.
Related Categories
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Region: Slovenian
Taste: Creamy, Sweet, Tart, Lemon, Meringue, Lemon-Y, Meringue-Y