Hungarian Cream Puff Slices (Krémes)

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Ingredients

For the Pastry Layers:

• 2 sheets puff pastry (store-bought or homemade)
• Powdered sugar for dusting

For the Custard Cream:

• 1 liter (4 cups) whole milk
• 6 egg yolks
• 150 g (¾ cup) sugar
• 80 g (⅔ cup) cornstarch
• 1 teaspoon vanilla extract
• 50 g (3½ tablespoons) butter

For the Whipped Cream Layer (Optional but traditional in some versions):

• 250 ml (1 cup) heavy whipping cream
• 2 tablespoons powdered sugar

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Instructions

1. Preheat oven to 200°C (400°F).
2. Place puff pastry sheets on baking trays, prick with a fork, and bake for 15–20 minutes until golden and crisp.
3. Let cool completely. Trim edges if needed.

Prepare the Custard:
4. Heat milk in a saucepan until hot but not boiling.
5. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
6. Gradually add some hot milk to the egg mixture while whisking.
7. Return mixture to the saucepan and cook over medium heat, stirring constantly, until thick.
8. Remove from heat, add vanilla and butter, and stir until smooth.

9. Place one baked pastry sheet into a lined pan.
10. Spread hot custard evenly over it.
11. (Optional) Spread whipped cream over the custard once slightly cooled.
12. Place the second pastry sheet on top.
13. Refrigerate for several hours until set.
14. Dust generously with powdered sugar and cut into squares before serving.