Hungarian Custard Slice (Krémes)
Krémes szelet Say it: KRAY-mesh SEH-let
Krémes is a classic Hungarian custard slice: two crisp sheets of puff pastry sandwiching a thick, vanilla-scented pastry cream. It appears in bakeries and coffee shops across Hungary, often at birthdays and Sunday lunches, and is eaten with a fork and a cup of coffee. The contrast is the point — shatteringly crisp pastry against cool, silky custard — and the top is always dusted with powdered sugar just before serving. It is related to the Central European cream slice tradition, but the Hungarian version is known for its generous, egg-rich filling.
Hungarian Custard Slice (Krémes)
Krémes szelet
Pronounced KRAY-mesh SEH-let
- Serves
- 8
- Prep
- 25 min
- Cook
- 35 min
- Total
- 1 hr
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Pastry
Vanilla custard
To finish
Method
Heat the oven to 400°F (200°C). Line two baking sheets with parchment. Roll each puff pastry sheet on its parchment to roughly 9 x 13 inches (23 x 33 cm); if the pastry becomes very warm, chill it for 10 minutes. Prick all over with a fork.
Bake the pastry sheets one at a time, or on separate racks with rotation, for 15–18 minutes, until deep golden brown, crisp, and puffed in places. If a sheet has ballooned, press it gently flat with a clean kitchen towel while still warm, then cool completely on the parchment.
Warm the milk, vanilla, and salt in a medium saucepan over medium heat until steaming but not boiling. In a large bowl, whisk the egg yolks, sugar, cornstarch, and flour until pale, thick, and smooth.
Slowly pour about 1 cup (240 ml) of the warm milk into the yolk mixture while whisking constantly. Return the mixture to the saucepan and cook over medium heat, whisking thoroughly, until it bubbles and becomes very thick, 6–8 minutes.
Remove from the heat and whisk in the butter until melted and glossy. Let the custard cool for 5–10 minutes, whisking occasionally so it stays smooth.
Place one cooled pastry sheet in a 9 x 13-inch (23 x 33 cm) pan lined with parchment. Pour the warm custard over it and spread evenly with an offset spatula. Set the second pastry sheet on top and press very gently.
Cool to room temperature, then cover and refrigerate for at least 4 hours or overnight, until the custard is firm and sliceable. Dust generously with powdered sugar and cut with a serrated knife, wiping the blade between cuts.
Regional variants
Some Hungarian bakers fold a little whipped cream into the cooled custard for a lighter texture, or add cocoa powder to make a chocolate krémes.
Cook's notes
- For clean slices, chill the krémes overnight and cut with a serrated knife wiped clean between cuts.
- Do not skip pricking the pastry; it keeps the layers flat enough to stack neatly.
- Use full-fat milk and fresh egg yolks for a rich custard that sets firmly.
Serve with
Serve in thick slices with strong coffee or tea.
Make ahead and storage
The assembled slice can be refrigerated, covered, for up to 2 days; dust with powdered sugar just before serving.
