Kremówka Papieska

Name: Kremówka Papieska
Prep time: 35 min
Cook time: 35 min
Total time: 70 min
Yield: 12 servings
Cuisine: Polish
Ingredients: 4 sheets frozen puff pastry (thawed); 2 1/2 cups whole milk; 1/2 cup granulated sugar; 4 tbsp cornstarch; 6 yolks large egg yolks; 2 tsp vanilla extract; 1/4 cup powdered sugar (for dusting)

70 minMediumServes 12230 cal/serving

PolishDessertOvenVegetarian

Cook this free in the appFree. No download, no account. The screen stays awake and each step can run its own timer.

Ingredients

4 sheets frozen puff pastry (thawed)
2 1/2 cups whole milk
1/2 cup granulated sugar
4 tbsp cornstarch
6 yolks large egg yolks
2 tsp vanilla extract
1/4 cup powdered sugar (for dusting)

Instructions

1

Heat the oven to 400°F. Stack 4 sheets frozen puff pastry (thawed) into pairs, roll each pair together to a 9 by 13-inch rectangle, and bake each layer on a parchment-lined sheet pan for 15 to 20 minutes, until puffed and golden. Cool completely.
2

Whisk 2 1/2 cups whole milk, 1/2 cup granulated sugar, and 4 tbsp cornstarch in a saucepan until smooth. Whisk in 6 yolks large egg yolks.
3

Cook over medium heat, whisking constantly, until the custard boils and thickens enough to coat a spoon, about 6 minutes. Stir in 2 tsp vanilla extract.
4

Transfer the custard to a bowl, press plastic wrap onto its surface, and chill for 1 hour, until firm.
5

Set one baked pastry layer on a board or in a 9 by 13-inch pan. Spread the chilled custard over it in an even layer.
6

Top with the second pastry layer, pressing gently. Chill 30 minutes more to set the layers.
7

Dust the top generously with 1/4 cup powdered sugar (for dusting), cut into 12 squares, and serve cold.

Cook this free in the appCooking it now? The app keeps the screen awake and times each step. Free, nothing to install.

Keep this recipe

Prints the ingredients and method only.

Questions

What is Kremówka Papieska?

Polish custard slice made from two layers of puff pastry sandwiching a thick vanilla custard, dusted with powdered sugar. Named for the cream cake of Wadowice, it is a bakery favorite across Poland. Plan ahead: chill the custard for 1 hour. This reference files it under Polish dessert: made in the oven, rated medium and about 70 minutes start to finish.

What oven temperature does Kremówka Papieska need?

For Kremówka Papieska, the oven is set to 400 F (about 205 C) in step 1. The longest stretch at that heat is 20 minutes, in step 1.

What should Kremówka Papieska look like when it is ready?

Go by the cues in the method rather than the clock. Step 3: cook until the custard boils and thickens enough to coat a spoon.

Does Kremówka Papieska contain eggs?

Yes: 6 yolks large egg yolks. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Can I start Kremówka Papieska the day before?

Yes. Step 4 is a built-in pause of 1 hour: "Transfer the custard to a bowl, press plastic wrap onto its surface, and chill for 1 hour, until firm." Do everything up to that point ahead of time and pick up at step 5 when you are ready to finish.

Serve it with

Hibiscus Lemonade drink
Michelada drink

Cook this free in the app

Textual Chef is 4,695 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.