Cremeschnitte Recipe - My Gorgeous Recipes (2024)

Cremeschnitte or Cream Slices, a fabulous dessert with a flaky puff pastry base, topped with a rich vanilla crème pâtissière and silky whipped cream and pastry flakes. Super easy to make, and so delicious!

What is Cremeschnitte?

Cremeschnitte is a very popular dessert in Europe and it is translated as Cream Slices. It is much loved in Romania as well, l've loved it ever since l was a child, and we call it Cremșnit .

It's made of a puff pasty base, topped with one layer of vanilla cream, and another layer of whipped cream, then sprinkled puff pasty flakes all over.

My mum has made it countless times, but l must say that this is my very first try at making it. This desert is sheer pleasure, so creamy and sweet. There are probably many variations of this Cremeschnitte, but my version is a lot simpler. No need to make the base from scratch, puff pastry works just fine.

You can also top the dessert with another puff pastry layer, but I find that flaking it helps with the slicing, as it's a lot neater and easier to cut.

Step-by-step photos and instructions

The base is made of ready-rolled puff pastry, which is baked until golden, then once it's cooled down, it's topped with vanilla cream, whipping cream and sprinkled with puff pastry flakes. Since that is an easy job, let's get the cream ready:

• pour half of the milk in a pan set over a medium heat
• add the sugar and let it simmer for 2-3 minutes
• the other half of the milk is mixed with the flour - whisk well to avoid lumps forming, or pass it through a sieve if it's not completely smooth
• pour the flour mixture over the sugar mixture, add the egg yolks and vanilla extract, and whisk well until the cream thickens
• remove from the pan and leave to cool slightly
• add the butter cut into cubes, and mix well to incorporate it
• leave to cool completely in the fridge
• cut the puff pastry in half, spread the cream over on half, then top it with the whipped cream beaten until stiff
• flake the remaining puff pastry, and scatter it all over the top
• refrigerate for at least 2-3 hours to firm up well

Vanilla cream for cakes

What l love about the vanilla cream is how easy it can be made. I used it before for my eclairs, without the egg yolks though. The egg yolks give a cream a pale yellow colour, as opposed to a whiter one if not used, but with or without egg yolkrecipe works perfectly fine.

The plain flour can be replaced with cornflour or corn starch - one thing is crucial though for this recipe, the cream needs to be thick otherwise it will collapse when we try to slice the dessert.

It tastes amazing, it's rich, yet way healthier than those sachets of calories you buy in stores. Cremeschnitte is actually a super easy dessert, despite appearances. Do try this yumminess, it's heaven!

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The recipe has been updated with more text and more photos.