Hungarian Krémes – Classic Custard Slice

Prep time: 30 min | Cook time: 25 min | Chilling: 4+ hours | Serves: 12

A traditional Hungarian pastry made of two layers of flaky puff pastry sandwiching a thick vanilla custard, topped with whipped cream and dusted with powdered sugar. It’s the dessert you’ll find in every Hungarian cukrászda (pastry shop).

Ingredients

Pastry

• 2 sheets store-bought puff pastry (or 500 g homemade)
• Powdered sugar for dusting

Vanilla Custard

• 1 L whole milk
• 8 egg yolks
• 200 g granulated sugar
• 60 g cornstarch
• 2 packets vanilla sugar (or 2 tsp vanilla extract)
• Pinch of salt

Whipped Cream Topping

• 500 ml heavy whipping cream (36%)
• 3 tbsp powdered sugar
• 1 packet vanilla sugar

Instructions

1. Bake the pastry. Preheat oven to 200°C (400°F). Line two baking sheets with parchment. Roll each puff pastry sheet thin, prick all over with a fork, and bake 15–18 minutes until golden and crisp. Cool completely on a wire rack.
2. Make the custard. In a bowl, whisk egg yolks, sugar, cornstarch, vanilla, and salt until pale. Heat the milk in a saucepan until steaming (not boiling). Slowly pour the hot milk into the egg mixture, whisking constantly.
3. Thicken. Return the mixture to the saucepan over medium-low heat. Stir continuously with a whisk for 6–8 minutes until it thickens to a pudding consistency. Don’t walk away — it scorches easily.
4. Cool the custard. Pour into a bowl, cover with plastic wrap pressed directly onto the surface (prevents a skin), and cool to room temperature.
5. Assemble. Place one pastry sheet in a lined 9×13″ pan. Spread the cooled custard evenly over it. Top with the second pastry sheet. Refrigerate at least 4 hours, ideally overnight.
6. Whip the cream. Beat cold heavy cream with powdered sugar and vanilla until stiff peaks form. Spread over the top pastry layer.
7. Serve. Dust generously with powdered sugar. Cut into squares with a sharp, hot knife (wipe between cuts for clean edges).

Tips

• Make it ahead: Krémes is best the next day — the pastry softens slightly and the layers marry.
• Store: Keep refrigerated, covered, up to 3 days.
• Don’t skip the chilling. Cutting too early means the custard oozes.

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