Two crisp layers of golden puff pastry sandwiching a cloud of vanilla custard and billowy whipped cream, dusted with powdered sugar.
Instructions
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1
Bake puff pastry sheets at 200°C (400°F) until golden and crisp, about 15 min. Trim to fit the pan.
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2
Cook custard: whisk egg yolks, sugar, and cornstarch, gradually add hot milk, cook over medium heat stirring constantly until thick. Add vanilla, cool completely.
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3
Whip heavy cream with powdered sugar to stiff peaks.
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4
Place one pastry sheet in the bottom of the pan. Spread custard evenly over it.
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5
Spread whipped cream over the custard layer. Top with second pastry sheet, pressing gently.
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6
Refrigerate at least 3 hours. Dust with powdered sugar and cut into rectangles to serve.
Did You Know?
The original recipe was created in 1953 by chef Ištvan Lukačević at the Hotel Park in Bled, and the hotel still serves hundreds daily.
The Story Behind Kremna Rezina
Kremna rezina is inseparable from Lake Bled itself. Created in 1953 at the Park Hotel, it quickly became Slovenia's most famous dessert. Every visitor to Bled considers it a rite of passage. The recipe has been closely guarded, though its essential elements — crisp pastry, thick custard, airy cream — are deceptively simple.
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