Here’s a classic, easy-to-make Hungarian Custard Slice (also called Krémes) — creamy custard sandwiched between layers of puff pastry 🍰✨
Ingredients
For the pastry:
- 2 sheets of puff pastry, thawed
For the custard filling:
- 2 cups milk
- ½ cup sugar
- 3 tbsp cornstarch
- 3 egg yolks
- 1 tsp vanilla extract
- 2 tbsp butter
Optional topping:
- Powdered sugar
Instructions
1. Bake the pastry
- Preheat oven to 400°F (200°C).
- Roll out puff pastry sheets and place on a parchment-lined baking sheet.
- Bake 12–15 minutes until golden and puffed.
- Let cool completely.
2. Make the custard
- In a saucepan, heat milk over medium heat until warm (not boiling).
- In a bowl, whisk together sugar, cornstarch, and egg yolks until smooth.
- Slowly pour warm milk into egg mixture while whisking.
- Return mixture to saucepan and cook over low heat, stirring constantly until thickened.
- Remove from heat and stir in butter and vanilla. Let cool slightly.
3. Assemble the slice
- Place one sheet of baked puff pastry on a serving tray.
- Spread custard evenly over it.
- Top with the second sheet of puff pastry.
- Optional: dust with powdered sugar.
4. Chill & serve
- Refrigerate 1–2 hours before cutting into squares.
- Slice carefully with a sharp knife for neat pieces.
Tips
- Make sure the puff pastry is completely cooled before adding custard to prevent sogginess.
- For extra flavor, you can brush the top pastry with a little sugar syrup or drizzle melted chocolate.
- Can be made a day ahead — flavors improve after chilling.
I can also give a faster teen-friendly version using store-bought custard pudding mix and ready-to-bake pastry if you want it in under 30 minutes. Do you want me to do that?