Krempita Recipes

KREMPITA OR VANILLA SLICE

Krempita or Vanilla Slice image

There are many variations on this very simple desert, but here's my take on it. Sounds and looks difficult and time consuming but it really isn't. But don't tell anyone! Cooking time is actually cooling time to set.

Provided by veraj9170

Categories Dessert

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 sheets puff pastry
6 egg yolks
150 g sugar
150 g flour
1 liter milk
300 ml heavy cream
1 teaspoon unflavored gelatin
1 tablespoon vanilla extract
1 teaspoon vanilla sugar
1 teaspoon orange zest

Steps:

Place pastry on flat tray and bake for 15 minutes at 350.
To make cream (filling), mix egg yolks with flour and some cold milk. Boil milk with vanilla extract, sugar and orange zest. pour milk slowly to egg mixture, constantly mixing. Simmer on very low heat for 10 minutes constantly mixing. Remove from heat and add dissolved gelatin in some cold water. Mix well. Let the filling cool off.
Mix vanilla sugar with some cream and add to filling while still warm. Spread filling over baked pastry, top with whipped cream and cover with second baked pastry sheet. Place into refrigerator and cut vanilla slices just before serving. Sprinkle with powdered sugar and serve with fresh fruit in season.

KREMOWKA

Kremowka image

Kremowka (pronounced kreh-MOOV-kah) is a Polish cream cake that sandwiches vanilla pastry cream between two layers of puff pastry. Martha made this recipe on episode 611 of Martha Bakes.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Number Of Ingredients 9

Ingredients

1 pound puff pastry, thawed, if frozen
3/4 cup granulated sugar, plus more for rolling
6 tablespoons cornstarch
Pinch of coarse salt
3 cups whole milk
6 large egg yolks
3 tablespoons plus 1 1/2 cups (3 sticks) unsalted butter, room temperature
1 vanilla bean, split lengthwise and seeds scraped
Confectioners' sugar, for dusting

Steps:

Preheat oven to 400 degrees with racks in upper and lower third position and line two baking sheets with nonstick baking mats. Divide puff pastry into two equal pieces. Sprinkle work surface with granulated sugar and roll out each piece of pastry to a 9-inch-by-13-inch rectangle. Transfer to prepared baking sheets and bake, rotating halfway, until puffed and deep golden brown, about 35 minutes. Cool completely on a wire rack.
Whisk together 3/4 cup granulated sugar, cornstarch, and salt in a medium saucepan. Whisk together milk and egg yolks in a glass measuring cup. Add milk mixture to the saucepan, along with 3 tablespoons butter. Cook over medium heat until mixture comes to a boil. Let boil 1 minute. Remove pastry cream from heat.
Strain pastry cream through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days.
Place remaining 3 sticks of butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth. Reduce speed to low and add vanilla bean seeds and cooled pastry cream, 1/2 cup at a time. Increase speed to medium-high and beat until light and fluffy, about 2 minutes.
Place one rectangle of puff pastry on a cutting board and spread with pastry cream mixture. Top with second puff pastry rectangle and press gently to adhere. Loosely cover and refrigerate to set, at least 1 hour or up to 8 hours. To serve, slice with a serrated knife into 3-inch squares. Dust with confectioners' sugar.

VANILLA SLICE - KREMPITA

Vanilla Slice - Krempita image

This Serbian recipe caught my eye both for the ingredients, which are readily accessible in my kitchen, & the clever cutting of the top pastry to delineate servings neatly. Medena's picture of the slice at her wonderful site certainly caught my eye as well! www.cafechocolada.blogspot.com Thank you Medena!

Provided by Busters friend

Categories Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

2 sheets puff pastry
6 1/3 cups milk
5 1/4 ounces cornstarch
1 ounce vanilla sugar
8 egg yolks
7 ounces sugar
8 ounces whipping cream (whipped with stabilizer)

Steps:

Pastry:.
Let the puff pastry sheets thaw, the roll them out on a lightly floured surface, and bake according to directions on a jelly roll pan.
Let them cool, and then cut out the shape according to the size of the square pan - 9 inch x 13 inch.
Once you cut them to the shape of the pan, cut one sheet into squares (I made 12); that will be the top of the cake.
Cream:
Mix egg yolks with sugar, until frothy. Add a cup of milk (out of the 6 1/3 cups), and corn starch, and mix well. Set the reminder of milk with vanilla sugar added, to boil, and when it comes to a boil, slowly mix in the yolk mixture, and stir constantly for a minute. Transfer to a large mixing bowl, and let cool completely. When cooled, add the whipped whipping cream, whipped with a stabilizer.
Put the whole sheet on the bottom of the pan, and spread the filling over it. Arrange the cut out sheet on top.
Refrigerate for few hours.
Dust with powdered sugar before serving.

Nutrition Facts : Calories 517.3, Fat 30, SaturatedFat 12.2, Cholesterol 154.6, Sodium 178.4, Carbohydrate 53.2, Fiber 0.7, Sugar 16.9, Protein 9.2

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