VINTAGE AND MODERN RECIPES COME TOGETHER!! The vintage and the modern get discovered together!! PLEASE JOIN ME on my journey discovering the world 🌍 of vintage and modern!!
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••••CREMESCHNITTE (AUSTRIA)🇦🇹🍰!!
••••KATHY’S TOUR OF FOOD CONTINUES IN
••••AUSTRIA 🇦🇹!! PLEASE JOIN ME!!
••••HERE’S THE VIDEO!!!
Cremeschnitte Recipe
Prep Time
20mins
Cook Time
15mins
Total Time
35mins
Cremeschnitte recipe, a fabulous dessert with a flaky puff pastry base, topped with a rich vanilla crème pâtissière and silky whipped cream and pastry flakes.
Course:Dessert
Cuisine:Romanian
Keyword:puff pastry desserts
Servings: 9slices
Calories: 436kcal
Author: Daniela Apostol
Ingredients
1ready-rolled puff pastry
500mlmilk
100gplain flour
80gcaster sugar
3egg yolks
50gbutter
300mlwhipping cream
4tspvanilla sugar
Instructions
Pour 250 ml of milk in a jug and add the flour. If you do not have flour, cornflour (corn starch) can be used instead.
Whisk until smooth.
Add the other 250 ml of milk to a pan and simmer over a low heat for 1 minute, then add the milk and flour mixture and whisk well.
Add the caster sugar, 2 tbsp vanilla sugar and egg yolks and continue to whisk until the cream thickens.
Remove from the heat and add the butter cut into small cubes. Mix well until the butter is fully incorporated and set aside to cool completely. This cream is the famous Crème pâtissière and can be used it lots of other cakes or tarts.
Pour the whipping cream in a large bowl together with the other 2 tsp of vanilla sugar and beat it with an electric mixer until it forms stiff peaks.
Preheat the oven to 200 degrees C. (390 Fahrenheit).
Place the ready rolled puff pastry on the back of a baking tray, prick it with a fork in a few places, and pop it in the oven for about 15 minutes or until golden brown.
Remove from the oven and leave it to cool.
Cut the puff pastry in half. Place one half on a large plate and top it first with the cream, then with the whipped cream.
Crush the other half of the puff pastry and use the flakes to sprinkle over the cake.
Refrigerate for at least 4 hours, ideally overnight before slicing the cake.
Recipe Notes
To see the measurements in cups and ounces, please click on the US CUSTOMARY link.
The amount of ingredients listed can be adjusted depending on the number of servings you need, just click on the number next to SERVINGS.
Nutrition Facts
Cremeschnitte Recipe
Amount Per Serving
Calories 436Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 14g70%
Cholesterol 128mg43%
Sodium 147mg6%
Potassium 121mg3%
Carbohydrates 35g12%
Sugar 12g13%
Protein 5g10%
Vitamin A 805IU16%
Vitamin C 0.2mg0%
Calcium 96mg10%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.
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••••BEST EVER BAKLAVA🍯!!
••••HERE’S THE VIDEO!!
••••KATHY’S TOUR OF FOOD CONTINUES IN
••••TURKEY 🇹🇷!!! PLEASE JOIN ME!!
••••HERE’S THE VIDEO!!
••••HERE’S THE VIDEO!! Baklava
This heavenly baklava combines honey-soaked layers of flaky phyllo pastry with spiced walnuts. It's a great make-ahead dessert!
Course Dessert
Cuisine Greek
Keyword baklava
Prep Time 30minutes
Cook Time 50minutes
Rest Time 8hours
Total Time 1hour20minutes
Servings 32
Calories 215kcal
Ingredients
For the Baklava:
16ozwalnuts
1.5tspground cinnamon
1/4tspground cardamom (or ground cloves)
1/4tspsalt
16ozphyllo dough*thawed
1cupbuttermelted
For the Syrup:
1cupwater
1cupsugar
1cupgood quality honey**
1cinnamon stick
1strip orange peel
1strip lemon peel
Instructions
Preheat the oven to 350 degrees F.
Pulse the walnuts in a food processor with the cinnamon, cardamom, and salt until well chopped.
To assemble the baklava, place 8 layers of phyllo dough one-by-one on the bottom of a 9x13 baking pan, brushing each lightly with butter.
Spread 1/5 of the walnut mixture evenly on top (about 2/3 cup).
Add another 5 layers of phyllo one-by-one, brushing each with butter, then add another layer of nuts. The total sequence should be phyllo layers of 8,5,5,5,5,8, with nuts in between those layers.
Using a sharp knife, cut the baklava into whatever shape you desire (diamonds, squares, triangles, etc). See blog post for picture.
Bake the baklava for 50 minutes, until golden on the edges and tops. Then let cool for at least 15 minutes.
In the meantime, bring all the syrup ingredients to a boil in a saucepan, then reduce to a simmer for 5 minutes.
Remove the citrus peels and cinnamon stick, and pour the hot syrup evenly over the baklava.
Let the baklava cool completely at room temperature for 8 hours (uncovered, to prevent sogginess). Then it's ready to enjoy!
Notes
*My 1-lb box of phyllo said it had 18 13x18" layers, so I cut them in half, and had 36 sheets total for my 9x13 pan.**I cannot overstate how important it is to use a good honey here. If it comes in a bear shape bottle, probably steer clear. Ideally look for raw honey.
Here are some of the tests the masters, ustas at Gulluoglu carries out for a perfect baklava:
Hearing Test When you place a fork into a baklava you should hear a rustling sound. This means that the thin layers of dough are really thin and baklava is well cooked. The thinner the layers of dough the better the baklava. Smelling test When you lift to your mouth, you must smell the butter and the nut or peanut used as a filling. A good baklava should have fine ingredients. Tasting test You can feel the good baklava in your mouth. Good baklava leaves a heavenly taste in your mouth and does not hurt the stomach.
