Traditional Hungarian Krémes Recipe

Hungarian Krémes is a classic Hungarian custard slice made with crisp layers of puff pastry and a tall, light vanilla custard filling. The contrast between the flaky pastry and creamy center makes it one of Hungary’s most recognizable traditional pastries.

Why You’ll Love This Hungarian Krémes

• Crisp, flaky puff pastry
• Thick and creamy vanilla custard
• Classic Hungarian pastry-shop style
• Simple ingredients
• Perfect for holidays, celebrations, or afternoon coffee

Ingredients

For the Pastry

• 2 sheets puff pastry, about 500 g total
• Powdered sugar, for serving

For the Vanilla Custard

• 1 liter whole milk
• 8 large eggs, separated
• 180 g granulated sugar, divided
• 100 g cornstarch
• 2 teaspoons vanilla extract
• Pinch of salt

How to Make Hungarian Krémes

1. Bake the Puff Pastry

Preheat the oven to 200°C / 400°F.

Roll the puff pastry into two rectangles large enough to fit approximately a 23 × 33 cm (9 × 13 inch) pan.

Prick the pastry all over with a fork to limit excessive puffing.

Bake each sheet until crisp and deeply golden, approximately 15–20 minutes. Let them cool completely.

2. Prepare the Custard Base

Separate the eggs.

In a bowl, whisk the egg yolks with part of the sugar, cornstarch, vanilla, and approximately 200 ml of the milk until smooth.

Heat the remaining milk in a saucepan until hot but not vigorously boiling.

Slowly whisk some of the hot milk into the yolk mixture, then return everything to the saucepan.

Cook over medium-low heat, whisking continuously, until the custard becomes very thick.

3. Whip the Egg Whites

Beat the egg whites with the pinch of salt until foamy.

Gradually add the remaining sugar and continue beating until you have glossy, firm peaks.

4. Finish the Krémes Filling

While the custard is still hot, gently fold the beaten egg whites into it in several additions.

Work carefully so the filling stays airy while becoming evenly combined.

5. Assemble the Krémes

Place one baked puff-pastry sheet in the bottom of the pan.

Spread the warm vanilla filling evenly over it and smooth the surface.

For easier serving, cut the second pastry sheet into individual squares before placing it over the custard. Arrange the squares neatly on top.

6. Chill

Refrigerate the assembled Krémes for at least 4 hours, preferably until the filling is completely set.

Before serving, dust generously with powdered sugar.

Cut along the lines of the pre-cut top pastry and serve chilled.

Tips for the Best Krémes

Make sure the pastry is thoroughly baked and crisp before assembling it. The custard also needs to become quite thick during cooking so the finished slices can hold their shape.

Pre-cutting the top pastry is particularly useful: trying to cut through an intact crisp pastry sheet after chilling can press down on the delicate custard underneath.

How to Store Hungarian Krémes

Keep Krémes refrigerated in a covered container. For the best combination of crisp pastry and fresh custard, enjoy it within 1–2 days.

Frequently Asked Questions

What is Hungarian Krémes?

Krémes is a traditional Hungarian pastry consisting of layers of flaky pastry surrounding a thick, light vanilla custard filling.

Can I use store-bought puff pastry?

Yes. Ready-made puff pastry makes the recipe considerably easier and works well for homemade Krémes.

Why should I cut the top pastry before assembling it?

The baked pastry becomes crisp and fragile. Pre-cut squares make the finished Krémes much easier to portion without crushing the custard.

How long does Krémes need to chill?

Give it at least 4 hours so the custard has enough time to firm up before slicing.