🥛 Heavy cream, whipped to soft peaks: 250 ml (1 cup / 8 fl oz)
🍬 Powdered sugar: 8 g (1 tbsp / 0.3 oz)
Preparation
1️⃣ Bake pastry: Heat oven to 200°C / 400°F. Dock each pastry sheet with a fork; bake on parchment until deep golden and flat, 12–15 min. Cool. Trim to fit a 23×33 cm (9×13 in) pan. Line pan with one sheet (the flattest).
2️⃣ Whisk base: In a bowl, whisk yolks, sugar, cornstarch, and salt to a thick paste.
3️⃣ Heat milk: Bring milk just to a simmer with vanilla. Slowly whisk ⅓ into the yolk mix to temper; return all to the pot.
4️⃣ Cook custard: Whisk over medium heat until thick bubbles appear and streaks hold, 3–4 min. Off heat, whisk in butter until glossy.
5️⃣ Assemble: Pour hot custard over the bottom pastry; level. (If using whipped cream, cool custard 10–15 min, spread whipped cream over.) Cap with the second pastry sheet, smooth side up.
6️⃣ Chill & finish: Chill 3–4 h until fully set. Dust top with powdered sugar. Slice with a hot, dry knife into 12 squares.
Total Time
🕒 Prep: 25 min
🔥 Cook: 20 min
⏳ Total: 45 min (+ chill 3–4 h)
Nutritional Value
🔋 Energy: ~380 kcal
💪 Protein: ~7 g
🧈 Fat: ~22 g
🍞 Carbohydrates: ~38 g
🧂 Sodium: ~170 mg
Advice
Dock and weight pastry if it puffs too high—press it gently while warm under another tray to keep layers flat for tidy slices.
Why it works
Tempering prevents scrambled eggs; cooking past first boil fully activates cornstarch for a custard that sets sliceable yet silky, while butter adds sheen and a clean cut.
Twist
Swap ¼ of the milk for cream and add the zest of ½ lemon to the hot milk for a richer, brighter Sarajevo-style Krempita.
Status
Tall, wobbly, and sugar-snowed—Krempita that tastes straight from a Balkan patisserie. #grannyzen #balkandessert 🍮✨
Share & Print
Rate & react
5.0 / 50 votes
Diff avg: –/50 short • 0 right • 0 long0 easy • 0 hard
Comments