If you grew up in a Balkan household, chances are you’ve had Krempita at every family gathering, holiday celebration, or Sunday lunch. This beloved custard dessert is a nostalgic favorite across Croatia, Serbia, Bosnia, and beyond—and today, I’m sharing how to make it at home!

Krempita is known for its silky smooth vanilla custard layered between two crispy sheets of puff pastry, finished with a dusting of powdered sugar. It’s light, fluffy, and incredibly satisfying—and now you can recreate it from scratch with this step-by-step recipe.

📺 Want to watch the full video tutorial?
👉 Watch it here on my YouTube channel

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What is Krempita?

Krempita (also known as “cream pie” or “custard slice”) is a popular dessert across the Balkans. While every region has its own slight variation, the core of the recipe is a thick vanilla custard made from eggs, milk, sugar, and corn starch, layered between puff pastry. The texture is light but rich, and the flavor is classic vanilla perfection.

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Ingredients

To make this Krempita recipe, you’ll need the following:

• 1½ packages of puff pastry, thawed and rolled out
• 10 eggs (separated into yolks and whites)
• 1.5 liters of milk
• 150 grams corn starch
• 350 grams sugar
• 30 grams vanilla sugar (or 2 tsp vanilla extract)
• 30 grams gelatin + warm water (as per package instructions)
• Powdered sugar for topping
• A rectangular pan (a glass Pyrex pan works well)

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Step-by-Step Instructions

1. Prep the Puff Pastry

Roll out your puff pastry and size it to your baking dish. I flip my pan upside down, cover it with parchment paper, and then roll out the pastry on top.
Bake both the bottom and top pastry layers according to the package instructions (I take mine out just a few minutes early for a light golden finish). For the top layer, pre-cut it into squares before baking to make slicing easier later!

2. Make the Custard

• Heat half the milk in a large saucepan and bring to a gentle boil, stirring often.
• In a separate bowl, mix the egg yolks with the remaining milk, sugar, vanilla sugar (or extract), and corn starch until smooth.
• Once the milk is hot, slowly pour in the yolk mixture, whisking constantly.
• Cook until thickened, then remove from heat and cover the custard with plastic wrap directly on the surface to prevent a skin from forming.

3. Prepare the Gelatin

Dissolve the gelatin in warm water according to the package instructions. Add a bit of the warm custard to the gelatin mixture to temper it, then fold it back into the custard. Mix well and let cool completely.

4. Whip the Egg Whites

Beat the egg whites to soft peaks, then gently fold them into the cooled custard. This step gives the filling its signature airy, fluffy texture.

5. Assemble the Krempita

• Place the bottom layer of baked pastry in your pan.
• Pour the custard filling on top and spread it evenly.
• Top with the pre-cut pastry squares.
• Chill for several hours, or ideally overnight.

Before serving, dust generously with powdered sugar. Slice carefully along the pre-cut pastry squares.

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Tips for Success

• Use a pan with straight sides: This helps the pastry fit perfectly and avoids gaps on the edges.
• Let the custard cool fully: Adding the egg whites too early can deflate them or affect texture.
• Chill overnight: The longer it sets, the cleaner your slices will be!

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A Family Favorite

Krempita is one of those desserts that instantly brings back memories. The creamy texture, the light vanilla flavor, the way it melts in your mouth—it’s no wonder it’s a staple at family gatherings across the Balkans. It’s always a huge hit with my family, and I hope it becomes a favorite in your home too!

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Watch the Full Recipe on YouTube

Want to see how I make this step-by-step? Watch the full tutorial on my YouTube channel, Cooking with Sonja, where I share traditional Eastern European recipes that are easy, comforting, and full of flavor.

👉

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HAPPY BAKING

SONJA