Light, crisp layers of puff pastry filled with a rich, silky vanilla custard and finished with a generous dusting of powdered sugar. This classic Hungarian Krémes is simple, elegant, and absolutely irresistible. 🤤🇭🇺

🥐 Ingredients

For the pastry

2 sheets puff pastry
1 egg, for brushing
Powdered sugar, for dusting

For the vanilla custard

4 cups (1 liter) whole milk
6 egg yolks
¾ cup (150 g) granulated sugar
½ cup (60 g) cornstarch
2 tsp vanilla extract
1 tsp vanilla sugar, optional
2 tbsp butter
Pinch of salt

👨‍🍳 Instructions

1. Bake the pastry

Preheat oven to 400°F (200°C).

Place the puff pastry sheets on baking trays lined with parchment paper. Prick them lightly with a fork.

Brush with beaten egg and bake for 15–20 minutes, or until beautifully golden and crisp.

Let them cool completely.

2. Prepare the custard

Heat the milk in a saucepan until hot but do not boil.

In a separate bowl, whisk together the egg yolks, sugar, cornstarch, salt and vanilla until smooth.

Slowly pour in some of the hot milk while whisking constantly.

Pour the mixture back into the saucepan.

3. Cook until thick

Cook over medium-low heat, stirring constantly, until the custard becomes very thick and smooth, about 5–8 minutes.

Remove from the heat and stir in the butter.

Cover the surface directly with plastic wrap and allow it to cool slightly.

4. Assemble the Krémes

Place one sheet of baked puff pastry in a rectangular baking dish.

Spread the warm custard evenly over the pastry.

Place the second pastry sheet on top and gently press down.

Refrigerate for at least 4 hours, preferably overnight, so the custard can fully set.

5. Finish & serve

Dust generously with powdered sugar.

For easier serving, cut into neat squares using a sharp serrated knife.

Serve chilled with coffee or tea. ☕🍰

⭐ Tips for Perfect Hungarian Krémes

Make the custard very thick before assembling.
Cool the pastry completely before adding the filling.
Refrigerating overnight gives the best texture.
For easier cutting, you can cut the top pastry sheet into squares before placing it on the custard.