🇭🇺 Hungarian Krémes (Classic Recipe)
Ingredients
Pastry
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2 sheets puff pastry (store-bought is traditional and perfectly fine)
Vanilla Cream Filling
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4 cups (1 liter) whole milk
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1 cup sugar
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2 packets (or 4 tsp) vanilla sugar
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6 egg yolks
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⅔ cup cornstarch
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4 tbsp all-purpose flour
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4 tbsp butter
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1 cup heavy whipping cream (whipped to soft peaks)
Topping
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Powdered sugar (for dusting)
Instructions
1. Bake the puff pastry
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Preheat oven to 375°F (190°C).
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Bake each puff pastry sheet separately on parchment until golden and crisp (10–15 minutes).
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Let cool completely.
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Cut one sheet into squares before assembling (this prevents crushing later).
2. Make the vanilla custard
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Heat milk with half the sugar and vanilla until hot (not boiling).
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In a bowl, whisk egg yolks, remaining sugar, cornstarch, and flour until smooth.
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Slowly pour hot milk into the egg mixture while whisking.
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Return mixture to the pot and cook on medium, stirring constantly, until thick and creamy.
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Remove from heat; stir in butter.
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Let cool until warm (not hot).
3. Fold in whipped cream
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Gently fold whipped cream into the custard to create a light, airy cream.
4. Assemble
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Place one puff pastry sheet in a baking dish.
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Spread the vanilla cream evenly over it.
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Top with the pre-cut pastry squares.
5. Chill & serve
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Chill for at least 4 hours (overnight is best).
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Dust generously with powdered sugar before serving.
⭐ Tips for Authentic Krémes
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The filling should be soft and creamy, not stiff like pastry cream.
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Cutting the top pastry before assembly keeps the layers neat.
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In Hungary, krémes is often served cold and very creamy—that’s the goal!
If you want, I can also share:
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Traditional Hungarian bakery-style krémes
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Simplified home version
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Chocolate or lemon krémes variation
Just tell me 😊