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Custard and Cream Squares


Custard and Cream Squares

Slovenian Custard Cake on a Plate

This dessert may be a little difficult to eat without making a complete mess, but it can compete with any decadent layer cake out there. We think the crispy puff pastry layers and chilled custard are

worth every bit of cleanup. Look, it’s the complete package. It’s airy, creamy and just sweet enough, with a little bite of puff pastry infused throughout. (And an extra layer of powdered sugar

doesn’t hurt either.)

It is based on a pastry popular in Central and Eastern Europe called “Kremsnite”. Well, it has many names (kremsnita, cremeschnitte…), but most of them mean “piece of cream”. And we are sure


they are all delicious. Our version requires almost no baking and features a quick vanilla cream topped with a fluffy layer of whipped cream.

The component that makes these slices so unique is the puff pastry.You bake two sheets of puff pastry for just ten minutes and let them cool while you work on the fillings. A sheet covers the

bottom of the pan and is then topped with vanilla pudding and whipped cream. Cut the other leaf into squares before placing on top (this makes serving MUCH easier) and sprinkle everything

with powdered sugar. It goes into the fridge to cool for a few hours, but for such a pretty cake it’s really easy!

A note about the rum: We found that it eliminates any remaining eggy flavor in the custard, but it is completely optional, so feel free to leave it out if you prefer.Custard Cream Squares


30 minutes active, 4 hours inactive to make 15 servings



• 2 sheets of thawed puff pastry

For the filling:

• 4 cups whole milk


• 1 1/2 cups granulated sugar

• 1 1/4 cups all-purpose flour

• 8 eggs, separated

• 3 teaspoons vanilla extract

• 2 tablespoons rum ( optional)


• 2 cups heavy whipping cream, cold

• 2 tablespoons powdered sugar, plus more for dusting

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