Hungarian Custard Slice – Krémes 🇭🇺

---

Instructions

1. Bake the pastry

• Preheat oven to 200°C (390°F).
• Place puff pastry sheets on baking trays.
• Prick with a fork to prevent rising too much.
• Bake until golden and crisp. Let cool.

---

2. Make the custard

• Heat milk with vanilla until hot (not boiling).
• In a bowl, whisk egg yolks, sugar, and cornstarch.
• Slowly pour hot milk into the mixture, whisking constantly.
• Return to heat and cook until thick and smooth.
• Stir in butter. Let cool slightly.

---

3. Lighten the cream

• Beat egg whites with sugar until stiff peaks form.
• Gently fold into the warm custard for a fluffy texture.

---

4. Assemble

• Place one puff pastry sheet in a tray.
• Spread the custard cream evenly on top.
• Cover with second pastry sheet.

---

5. Finish

• Refrigerate for at least 3–4 hours (overnight is best).
• Dust heavily with powdered sugar.
• Slice carefully with a sharp knife.

---

Tips

• Chill well so the cream sets perfectly.
• Use a serrated knife for clean slices.
• The top layer often cracks naturally—that’s part of its charm.

A soft, creamy, melt-in-your-mouth Hungarian dessert that’s a staple in bakeries across Hungary.