Cremeschnitte is a classic pastry from Austria and Croatia that consists of layers of puff pastry and a creamy vanilla custard filling. This dessert is topped with powdered sugar and typically served in rectangular slices.


  • 1 pound puff pastry, thawed
  • 1 quart whole milk
  • 1 1/2 cups granulated sugar
  • 1/2 cup cornstarch
  • 1/2 cup unsalted butter
  • 6 egg yolks
  • 1 tablespoon vanilla extract
  • Powdered sugar for dusting


  1. Preheat your oven to 400°F.
  2. Roll out the puff pastry into two 9×13-inch rectangles and bake until golden brown, about 15-20 minutes. Let cool.
  3. In a medium saucepan, heat the milk and 1 cup of sugar over medium heat until it comes to a simmer.
  4. In a separate bowl, whisk together the cornstarch, remaining 1/2 cup of sugar, and egg yolks.
  5. Slowly pour the hot milk mixture into the bowl with the egg mixture while whisking constantly.
  6. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens, about 10 minutes.
  7. Remove the saucepan from heat and whisk in the butter and vanilla extract until smooth.
  8. To assemble the Cremeschnitte, place one layer of the puff pastry at the bottom of a 9×13-inch baking dish. Pour the custard mixture on top and spread evenly. Add the second layer of puff pastry on top.
  9. Refrigerate the Cremeschnitte for at least 4 hours, or overnight.
  10. Dust with powdered sugar before serving.