Traditional Krempita Recipe | Creamy & Fluffy Balkan Dessert You Need to Try!

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: homemade dough

Phyllo dough is lighter and can be less expensive to make at home.

whipped cream

🥗Healthier: coconut cream

💰Cheaper: store-bought whipped topping

Coconut cream offers a dairy-free option, while store-bought is often more affordable.

Roll out the puff pastry (about 1 and 1/2 packages) and place it in a rectangular pan lined with parchment paper.

Bake the puff pastry according to the package instructions until just barely golden.

Pour half of the milk into a saucepan and gently bring it to a boil, stirring often to avoid scorching.

Separate the 10 eggs, setting the whites aside for later.

In a mixing bowl, combine the egg yolks, remaining milk, cornstarch, sugar, and vanilla sugar or extract, mixing until smooth with no lumps.

Prep the gelatin by mixing it with hot water according to package instructions and set aside to bloom.

Once the milk is just starting to boil, slowly pour in the egg yolk mixture while stirring constantly, cooking on medium heat until it thickens into custard.

Remove from heat and cover the custard with plastic wrap pressed directly onto the surface to prevent a skin from forming.

While the custard is still warm, mix in the bloomed gelatin by adding a few spoonfuls of custard to it first, stirring to dissolve, then folding it back into the custard.

Let the custard cool completely.

Use the remaining puff pastry to create the top layer, pre-cutting it into squares before baking.

Bake the top layer of pastry just like the bottom layer.

Once the custard has cooled, whip the reserved egg whites until soft peaks form and gently fold them into the cooled custard.

Assemble the dish by starting with the bottom layer of pastry, pouring in the custard filling and smoothing it out evenly.

Gently place the pre-cut pastry squares on top, lining them up neatly.

Dust the top generously with powdered sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens