Kremsnite / Cremeschnitte
In the recent years Croatia has become one of the top tourist destinations because of its beautiful coastline, dreamy beaches and crystal-clear blue sea. But Croatia has one of the best food out there, and I’m not saying it because I’m biased! And while I love Croatian savoury dishes, I don’t think anyone has as many traditional dessert recipes as there is in the Balkans.
Kremsnite, also known as cremeschnitte, is a dessert that dates back several centuries, originating in the beautiful town of Samobor, Croatia.
The tale of kremsnite begins in the early 18th century when a talented pastry chef named Josip Klobucar created this pastry masterpiece. It quickly gained popularity among the locals and soon became an iconic dessert in Samobor and the surrounding regions.
It’s a delectable treat comprising layers of golden-baked puff pastry, filled with a rich vanilla custard cream. The pastry is perfectly layered, giving it a delightful balance of crunchy and creamy textures. Topped with a generous dusting of powdered sugar, each bite is like a heavenly symphony on the taste buds.
Over time, the fame of kremsnite spread beyond the borders of Samobor. It became a true national treasure and achieved widespread acclaim across the entire country of Croatia. As tourists ventured to Croatia, many made pilgrimages to Samobor to taste the original, authentic kremsnite.
As the years passed, variations of this delectable dessert emerged in neighboring countries, each with its own unique twist. In Slovenia, for example, bledska kremšnita rose to prominence, boasting an additional layer of whipped cream, same as this one. This creamy adaptation added an extra touch of decadence to an already heavenly treat.
In recent years, kremsnite has captivated dessert connoisseurs worldwide and can now be found in select bakeries and pastry shops outside Croatia and Slovenia. It has become a symbol of the region’s culinary excellence, consistently bringing pleasure to those fortunate enough to savor its delicate flavors.
Whether enjoyed in the picturesque streets of Samobor or savored in a bustling city halfway across the world, this indulgent treat serves as a delectable reminder of the rich culinary heritage of Croatia.
So, next time you find yourself craving a slice of culinary heaven, do make sure to savor a bite of this heavenly creation!
Divide the puff pastry into two and roll out each one thinly. Put both on lined baking sheets, poke them all over with a fork and lightly cut just one into squares, but not all the way through.
Make sure the puff pastry is as big as the baking mould in which the cake will set, so if the puff pastry is bigger, go ahead and cut it.
Bake the puff pastry in a preheated oven at 180°C/356°F for 15 minutes each, then let them cool down.
Separate egg whites from the yolks, and combine the yolks with 200 ml of water and 200 ml of milk, then mix in the flour until fully combined, without any lumps.
In a large pot on medium heat cook 450 ml of water, 500 ml of milk, 200 g of sugar and vanilla extract, then once it boils remove from the heat. Gradually, in a very thin flow, add the egg yolks while stirring vigorously to prevent lumps. Bring back to low heat and cook for a couple of minutes until it thickens up, while stirring constantly. Remove from heat and leave to cool down.
With a hand mixer beat the egg whites with a pinch of salt into stiff peaks.
Mix the cream with the mixer to ensure no lumps, then with a spatula fold in the egg whites.
Place the puff pastry that hasn't been cut in a baking mould and spread over the cream.
Now mix the whipping cream until stiff peaks, then spread it over the cream. On top of whipped cream place the cut puff pastry and refrigerate overnight.
Next day cut into squares and top with icing sugar.
Kremsnite / Cremeschnitte
Ingredients
Instructions
- Divide the puff pastry into two and roll out each one thinly. Put both on lined baking sheets, poke them all over with a fork and lightly cut just one into squares, but not all the way through.
- Make sure the puff pastry is as big as the baking mould in which the cake will set, so if the puff pastry is bigger, go ahead and cut it.
- Bake the puff pastry in a preheated oven at 180°C for 15 minutes each, then let them cool down.
- Separate egg whites from the yolks, and combine the yolks with 200 ml of water and 200 ml of milk, then mix in the flour until fully combined, without any lumps.
- In a large pot on medium heat cook 450 ml of water, 500 ml of milk, 200 g of sugar and vanilla extract, then once it boils remove from the heat. Gradually, in a very thin flow, add the egg yolks while stirring vigorously to prevent lumps. Bring back to low heat and cook for a couple of minutes until it thickens up, while stirring constantly. Remove from heat and leave to cool down.
- With a hand mixer beat the egg whites with a pinch of salt into stiff peaks.
- Mix the cream with the mixer to ensure no lumps, then with a spatula fold in the egg whites.
- Place the puff pastry that hasn't been cut in a baking mould and spread over the cream.
- Now mix the whipping cream until stiff peaks, then spread it over the cream. On top of whipped cream place the cut puff pastry and refrigerate overnight.
- Cut into squares and top with icing sugar.
