Hungarian Cream Cake (Krémes)

Hungarian Cream Cake (Krémes)

Ingredients

• 2 sheets puff pastry
• 4 cups whole milk
• 6 egg yolks
• 1 cup granulated sugar
• ½ cup cornstarch
• 2 tsp vanilla extract
• 2 tbsp butter
• 1 cup heavy whipping cream
• Powdered sugar, for dusting

Instructions

1. Bake the puff pastry sheets until golden and crisp. Let them cool.
2. In a saucepan, whisk together the milk, egg yolks, sugar, and cornstarch. Cook over medium heat, stirring constantly, until thick.
3. Remove from the heat and stir in the vanilla and butter. Let the custard cool slightly.
4. Whip the heavy cream until stiff peaks form, then gently fold it into the cooled custard.
5. Place one puff pastry sheet in a baking dish, spread the cream filling evenly, and top with the second pastry sheet.
6. Refrigerate for at least 4 hours until fully set.
7. Dust generously with powdered sugar, slice into squares, and serve chilled.