Slovenian Desserts > Slovenian Cakes > Kremna Rezine

Kremna Rezina with Walnut and Caramel Filling Recipe

Ingredients with Measurements:
- 1 package of puff pastry dough (17.3 oz)
- 2 cups of milk
- 1 cup of heavy cream
- 1 cup of granulated sugar
- 1/2 cup of walnuts, chopped
- 1/4 cup of cornstarch
- 4 egg yolks
- 1 tsp of vanilla extract
- 1/2 tsp of salt
- 1/4 cup of water
- 1/4 cup of granulated sugar
- 1/4 cup of heavy cream

Special equipment needed:
- 9x13 inch baking dish
- Medium saucepan
- Whisk
- Mixing bowl
- Rolling pin
- Parchment paper
- Pastry brush

Step-by-step instructions:

1. Preheat the oven to 400°F.

2. Roll out the puff pastry dough on a floured surface to fit the baking dish. Place the dough in the dish and prick it with a fork. Bake for 15-20 minutes or until golden brown. Let it cool.

3. In a medium saucepan, combine the milk, heavy cream, 1 cup of sugar, chopped walnuts, cornstarch, egg yolks, vanilla extract, and salt. Whisk until well combined.

4. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat and let it cool.

5. Pour the filling over the cooled puff pastry and smooth it out with a spatula. Refrigerate for at least 1 hour.

6. In a small saucepan, combine the water and 1/4 cup of sugar. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture turns amber in color.

7. Remove from heat and carefully stir in the heavy cream. Let it cool.

8. Drizzle the caramel sauce over the chilled kremna rezina.

Preparation time: 30 minutes
Cooking time: 30 minutes
Chilling time: 1 hour
Oven temperature: 400°F
Serving size:
8-10 servings

Nutritional information:
Calories per serving: 450
Total fat: 25g
Saturated fat: 10g
Cholesterol: 120mg
Sodium: 200mg
Total carbohydrates: 53g
Dietary fiber: 1g
Sugars: 35g
Protein: 6g

Substitutions for ingredients:
- Almonds or pecans can be used instead of walnuts.
- Half-and-half can be used instead of heavy cream.
- Brown sugar can be used instead of granulated sugar.

- Add a layer of sliced bananas or strawberries on top of the filling before refrigerating.
- Use chocolate sauce instead of caramel sauce.

Tips and tricks:
- Make sure the puff pastry is fully cooked before adding the filling.
- Use a pastry brush to evenly distribute the caramel sauce.
- Let the kremna rezina chill for at least 1 hour before serving for best results.

Storage instructions:
Store the kremna rezina in the refrigerator for up to 3 days.

Reheating instructions:
Reheat individual slices in the microwave for 20-30 seconds or in a preheated oven at 350°F for 5-10 minutes.

Presentation ideas:
Cut the kremna rezina into squares and serve on a platter. Drizzle additional caramel sauce on top and sprinkle with chopped walnuts.

Chopped walnuts, sliced bananas, or strawberries.

Coffee or tea.

Suggested side dishes:
Fresh fruit salad or a green salad.

Troubleshooting advice:
- If the filling is too thin, add more cornstarch.
- If the caramel sauce is too thick, add more water.

Food safety advice:
Make sure to refrigerate the kremna rezina promptly after serving.

Food history:
Kremna rezina, also known as cream cake, is a traditional Slovenian dessert that originated in the town of Bled. It is a layered cake made with puff pastry and a vanilla custard filling.

Flavor profiles:
Sweet, creamy, nutty, and caramelized.

Serving suggestions:
Serve chilled as a dessert after a meal or as a sweet treat with coffee or tea.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Slovenian

Taste: Creamy, Nutty, Caramelized, Sweet, Rich