Why You’ll Love This Recipe
Polish Kremówka is a beloved traditional dessert that perfectly showcases the elegance of simple ingredients prepared with care. Often referred to as a Polish cream cake, this dessert features layers of crisp puff pastry filled with a thick, silky vanilla custard or cream. It is light yet indulgent, making it ideal for celebrations, holidays, or as a refined treat alongside coffee or tea.
What makes kremówka so special is its contrast in textures. The flaky pastry shatters delicately with each bite, while the creamy filling provides smooth richness without being overly sweet. When I first made this dessert, I was surprised by how impressive it looked with relatively straightforward steps. Allowing the cream to chill properly made slicing much cleaner and improved the overall structure. This is a dessert that feels luxurious and nostalgic at the same time, which explains why it remains so popular in Polish homes and bakeries.
Polish Kremówka – Classic Cream-Filled Pastry Cake Recipe
- Total Time: 50 minutes plus chilling
- Yield: 8 servings
- Diet: Vegetarian
Description
Polish Kremówka is a classic cream cake made with layers of crisp puff pastry filled with rich vanilla pastry cream and dusted with powdered sugar.
Ingredients
- 2 sheets puff pastry, thawed
- 500 ml whole milk
- 4 large egg yolks
- 120 g granulated sugar
- 40 g cornstarch
- 1 tsp vanilla extract or seeds from 1 vanilla bean
- 200 ml heavy cream
- 2 tbsp powdered sugar (plus extra for dusting)
Instructions
- Preheat the oven to 200°C (400°F).
- Place puff pastry sheets on baking trays lined with parchment paper.
- Prick the pastry all over with a fork and bake for 12–15 minutes until golden and crisp. Let cool completely.
- In a saucepan, heat the milk with vanilla until just below boiling.
- In a bowl, whisk egg yolks with granulated sugar until pale.
- Add cornstarch to the egg mixture and whisk until smooth.
- Slowly pour the warm milk into the egg mixture while whisking.
- Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thick.
- Transfer pastry cream to a bowl, cover with plastic wrap touching the surface, and let cool completely.
- Whip heavy cream with powdered sugar to soft peaks.
- Fold the whipped cream gently into the cooled pastry cream.
- Place one puff pastry sheet on a serving tray.
- Spread the cream evenly over the pastry.
- Top with the second puff pastry sheet.
- Refrigerate for at least 2 hours.
- Dust generously with powdered sugar before slicing and serving.
Notes
- Chilling helps the cream set and makes slicing easier.
- Use a serrated knife to cut clean slices.
- The cake tastes best the same day it is assembled.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Polish
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Puff pastry forms the crisp outer layers of kremówka. Baked until golden, it provides structure and delicate flakiness.
Milk is the base of the custard filling, giving it a smooth and creamy consistency.
Egg yolks add richness and help thicken the custard to the proper texture.
Granulated sugar sweetens the cream without overpowering the vanilla flavor.
Cornstarch thickens the custard, ensuring it holds its shape when sliced.
Vanilla extract or vanilla bean provides the classic, aromatic flavor essential to kremówka.
Butter enriches the custard and adds a silky finish.
Heavy cream is sometimes folded into the custard for a lighter, mousse-like texture.
Powdered sugar is used for dusting the top, giving the cake its traditional appearance.
Directions
Begin by preheating your oven to 200°C (400°F). Roll out the puff pastry sheets and place them on lined baking trays. Prick the pastry lightly with a fork to prevent excessive puffing. Bake until golden and crisp, then allow to cool completely.
To prepare the custard, heat the milk gently in a saucepan until hot but not boiling. In a separate bowl, whisk together egg yolks, sugar, and cornstarch until smooth. Slowly pour the hot milk into the egg mixture while whisking continuously.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened and smooth. Remove from heat and stir in vanilla and butter until fully incorporated. Allow the custard to cool slightly, then refrigerate until thick and chilled.
Place one sheet of baked puff pastry into a rectangular pan. Spread the chilled cream evenly over the pastry. Top with the second pastry sheet, pressing gently. Chill the assembled cake for at least 2 hours. Before serving, dust generously with powdered sugar and slice carefully.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results.
Servings and timing
This recipe yields approximately 8 to 10 servings. Preparation time is about 30 minutes, baking time is 15 to 20 minutes, and chilling time is at least 2 hours, making the total time roughly 3 hours.
Storage/reheating
Polish Kremówka should be stored in the refrigerator, covered, for up to two days. It is best served chilled and does not require reheating. For the cleanest slices, cut just before serving.
Variations and Customizations
Kremówka has several regional and modern variations. Some versions use a lighter diplomat cream by folding whipped cream into the custard, creating a softer texture. Others feature a thicker pastry cream for more defined layers.
You can infuse the milk with lemon zest for a subtle citrus note or add a small amount of rum or vanilla bean paste for deeper flavor. Chocolate drizzle or fresh berries can also be added for a modern presentation.
When I tested a version with lightly sweetened whipped cream folded into the custard, the filling became exceptionally light while still holding its shape. These adjustments allow flexibility while respecting the traditional character of the dessert.
Nutrition and Dietary Info
Polish Kremówka is a rich dessert made with dairy, eggs, and pastry. It is best enjoyed in moderation as a special treat. Portion size and ingredient adjustments can help tailor it to different dietary preferences.
Expert Tips & Customizations
Chill Thoroughly
Cold custard slices more cleanly and holds shape better.
Prick the Pastry
This prevents uneven puffing during baking.
Use a Sharp Knife
A clean cut preserves the pastry layers.
Dust Before Serving
Powdered sugar looks freshest when added just before serving.
FAQs
What is kremówka?
It is a Polish cream-filled pastry cake made with puff pastry and vanilla custard.
Is kremówka the same as Napoleon cake?
They are similar, but kremówka traditionally has thicker cream layers.
Can I make it ahead of time?
Yes, it is best made a day ahead and chilled.
Why is my custard too runny?
It may need longer cooking or more chilling time.
Can I freeze kremówka?
Freezing is not recommended due to texture changes.
What pastry works best?
All-butter puff pastry gives the best flavor.
Can I reduce the sugar?
Yes, slightly, without affecting structure too much.
Is whipped cream traditional?
Some versions include it, others use custard only.
How do I slice it neatly?
Use a sharp knife and gentle pressure.
How is it traditionally served?
Chilled, dusted with powdered sugar, with coffee or tea.
Conclusion
Polish Kremówka is a timeless dessert that highlights the beauty of crisp pastry and smooth vanilla cream. Elegant yet comforting, it is a perfect example of classic Polish baking that continues to be loved across generations. With proper chilling and careful assembly, this cake delivers impressive results with surprisingly simple techniques.
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