While this dessert is a little tricky to eat without making a complete mess, it rivals any decadent layer cake out there. We say the crunchy layers of puff pastry and cool vanilla custard are well worth any minor cleanup that might ensue. See, it’s the complete package. It’s airy and creamy and just sweet enough and it’s all sandwiched with that little snappy bite of puff pastry. (And an extra dusting of powdered sugar doesn’t hurt matters either.)
It’s based upon a pastry that’s popular throughout Central and Eastern Europe called ‘kremsnite.’ Well, it goes by many names (kremsnita, cremeschnitte…) but most of them mean ‘cream slice.’ And we’re sure they’re all delicious. Our version is almost no bake and involves a quick vanilla custard topped with an airy layer of whipped cream.
The component that makes these slices so unique is the puff pastry. You bake two sheets of puff pastry for just ten minutes and let them cool while you go to work on the fillings. One sheet lines the bottom of the pan and is then layered with the vanilla custard and whipped cream. You cut the other sheet into squares before laying them on top – this makes serving MUCH easier – and dusting the whole thing with powdered sugar. It goes into the fridge to chill for a few hours, but for such a pretty pastry, it really is simple!
A note on the rum: we find it cuts through any lingering egginess in the custard, but it’s absolutely optional, so feel free to leave it out if you prefer.
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