Cream slices are a classic layered pastry: a crisp puff pastry base, a silky vanilla cream, a cloud of whipped cream, and a final flaky pastry sheet dusted with powdered sugar or iced for a pretty finish.
What Are Cream Slices & Why You Need to Make Them
If you haven’t experienced a cream slice yet, you’re in for a treat. The contrast of textures—crispy pastry, smooth custard, and airy whipped cream—creates a dessert that’s both elegant and comforting. Known as Kremšnita or Krempita in parts of Central and Southeastern Europe, variations of this pastry are beloved across Austria, Croatia, Serbia, and Slovenia. While origins are debated, the result is universally delightful.
This recipe takes a little care, but the steps are straightforward and I’ll guide you through each one so your slices look and taste wonderful. Using a good store-bought puff pastry saves time while still delivering excellent results.
Ingredients You’ll Need
Along with pantry basics like eggs, sugar, milk, and heavy cream, a few specific items make these cream slices stand out:
Puff Pastry: One sheet (about 275 g) provides both the base and top. While homemade pastry is lovely, a quality refrigerated sheet is convenient and reliable for this recipe.
Vanilla Pudding Powder: This gives the vanilla cream its body. Choose a pudding mix with real vanilla extract or Bourbon vanilla for the best flavor. You can also add a touch of vanilla paste for extra aroma.
Cake Glaze Powder: Used here as a vegetarian thickener to stabilize the vanilla cream without gelatin. About 1.5 packets (each for 250 ml) is enough—this product usually contains starch and a vegetarian gelling agent such as carrageenan.
How to Get the Puff Pastry Just Right
Puff pastry should be flaky but not excessively risen for this recipe. If it puffs too much the layers become bulky and hard to slice. The trick is to weigh the pastry down while baking: place a second, smaller baking tray or a lightweight baking dish on top of the parchment-covered sheet. This keeps the pastry thin and even while still creating delicate layers.
Avoid pre-cutting the top pastry before baking. Cutting beforehand often causes uneven shrinking and a less attractive texture. Bake the whole sheet and cut it after it cools for the best result.
The Creamy Vanilla Filling
While the pastry bakes, prepare the vanilla cream. Start by making a pudding base enriched with egg yolks for richness. Do not let the mixture boil, or the eggs may curdle. To lighten the texture, gently fold in beaten egg whites—the result is a creamier, airier filling. The topmost layer is slightly sweetened whipped cream that balances the custard’s richness.
Storage Tips
Cream slices are delicate and best enjoyed fresh. Use a sharp knife and a cake lifter for clean slices. Store them airtight in the refrigerator for 1–2 days; note the pastry may soften slightly over time. Place slices on a cake tray with a lid or in a container lined with parchment so you can lift them out without disturbing the layers. Freezing is not recommended because the cream can become watery when thawed.
Recipe Card
Cream Slices
Ingredients
For the Pastry Layers
- 275 g 1 sheet refrigerated puff pastry
For the Vanilla Cream
- 2 medium eggs
- 80 g sugar
- 40 g 1 packet vanilla pudding powder
- 20 g all-purpose flour
- 500 ml milk
- 1 teaspoon vanilla paste
- 1.5 packets clear cake glaze powder, for 250ml liquid each
For the Whipped Cream
- 300 g heavy cream
- 25 g vanilla sugar
- 2 packets whipped cream stabilizer
Instructions
Bake the Pastry Layers
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Preheat the oven to 200°C (392°F) with top and bottom heat.
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Roll out the puff pastry and cut it in half. One half will be the base and the other the top layer.
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Prick both sheets several times with a fork to prevent excessive puffing.
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Place them on a parchment-lined baking tray, cover with another parchment sheet and weigh down with a second baking tray or a lightweight baking dish.
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Bake for 13 minutes with the weight on top, then remove the weight and parchment and bake 2–3 minutes more if needed. Let cool.
Make the Vanilla Cream
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Separate the eggs. Beat the egg whites until stiff, gradually adding 20 g of sugar. Set aside.
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Whisk the egg yolks with the remaining 60 g sugar until creamy.
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In a bowl, mix the pudding powder and flour with 150 ml of milk until smooth.
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Heat the remaining 350 ml milk with the vanilla paste and cake glaze powder until it simmers.
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Temper the egg yolk mixture by stirring in a few tablespoons of the hot milk, then add it into the pot.
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Stir over low to medium heat until thickened, but do not boil. Let cool slightly, then gently fold in the beaten egg whites.
Assemble the Cake
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Place a square baking frame around the baked pastry base.
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Spread the vanilla cream evenly and smooth the surface. Refrigerate for about 1 hour to set.
Whip the Cream
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Beat the heavy cream with vanilla sugar and whipped cream stabilizer until stiff peaks form.
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Spread the whipped cream evenly over the vanilla cream layer.
Finish & Serve
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Chill the assembled cake for at least 1 more hour.
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Cut the top pastry sheet into 8 pieces and place them on top of the whipped cream.
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Cut the cake into 8 slices and dust with powdered sugar before serving.
Notes
- For the best flavor use vanilla pudding powder and vanilla sugar made with real Bourbon vanilla when possible.
- Cake glaze powder is a vegetarian alternative to gelatin for stabilizing the cream; gelatin can be used if preferred.
- Store airtight in the fridge for up to 2 days. Freezing is not recommended because the texture can degrade.