A staple in Serbian café display cases, krempita layers crisp puff pastry with egg custard and whipped cream. Chilling it thoroughly helps the layers hold together when sliced.
Divide the puff pastry into two equal portions and spread them on parchment paper. Bake in an oven preheated to 200°C / 390°F for 25 minutes, until golden and crisp.
Whisk the eggs, granulated sugar, flour, and vanilla. Gradually add the milk, then cook on the stovetop, stirring constantly, for 15 minutes until thickened.
Place one puff pastry sheet in a pan and pour the hot custard over it. Once cool, spread the whipped cream on top and cover with the second pastry sheet.
Cover the krempita and chill it in the refrigerator for at least 2 hours.
Dust with powdered sugar and slice with a sharp knife.
Chill the krempita in the refrigerator for at least 2 hours before slicing, or the layers may fall apart. Allergens: wheat (gluten), milk and dairy, and eggs.
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