A towering dessert of flaky puff pastry layered with thick vanilla custard cream and whipped cream, dusted with powdered sugar. Croatia's answer to the French mille-feuille.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Bake two sheets of puff pastry at 200C for 12-15 minutes until golden and puffed. Let cool. Trim to fit your baking dish.
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2
Heat milk with the vanilla bean (scraped) until just simmering.
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3
Whisk egg yolks with sugar and cornstarch until pale. Slowly pour in hot milk while whisking constantly.
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4
Return to heat and cook, stirring constantly, until the custard is very thick. Remove from heat and let cool with plastic wrap on the surface.
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5
Whip heavy cream to stiff peaks. Fold gently into the cooled custard.
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6
Place one pastry sheet in the dish. Pour in the cream filling. Top with the second pastry sheet. Refrigerate for at least 4 hours. Dust with powdered sugar and cut into squares.
Did You Know?
The town of Samobor near Zagreb is famous for its krempita — visitors make special pilgrimages just to eat a slice at the historic cafes in the town square.
Chef's Notes
Equipment Tips
- baking sheet
- saucepan
- whisk
- baking dish
Garnishing
powdered sugar, vanilla bean
Accompaniments
coffee, espresso
The Story Behind Krempita
Krempita arrived in Croatia through Austro-Hungarian culinary influence and became one of the most iconic Croatian pastries. The version from Samobor is considered the gold standard — every cafe in the small town serves its own version and locals debate fiercely about whose is best. The dish represents the Central European pastry tradition that is as much a part of Croatian cuisine as Mediterranean seafood.
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