Efrat's Notebook

Cremeschnitte (Cream Slice) Draft

My cremeschnitte, three sheets of baked puff pastry with whipped vanilla cream between them. I make the puff pastry myself, and on busy days I use store-bought.

  • Cook40 min
  • Rest2 hr
  • Total2 hr 40 min
  • KashrutDairy

What you need

Amount:×1

Puff pastry

Filling

Topping

How I make it

Puff pastry

  1. Put all the dough ingredients except the butter for folding in a stand mixer bowl and knead with the dough hook on low speed until smooth.

  2. Wrap the dough in plastic wrap and chill for about 30 minutes.

  3. Roll the dough into a rectangle about ⅜ inch (1 cm) thick and lay the butter over two thirds of it.

  4. Fold the uncovered third over the middle, then fold the remaining third over it, making a smaller rectangle with no butter showing.

  5. Repeat the folding 3 more times, each time rolling the dough into a rectangle and folding it in thirds the same way. Chill for 30 minutes between folds.

Baking the sheets

  1. Divide the dough into 3 equal parts and roll each into a sheet no more than ¼ inch (½ cm) thick.

  2. Place each sheet on a baking sheet brushed with a little water at the corners.

  3. Bake at 350°F (180°C) for about 40 minutes, until golden.

Cream and assembly

  1. Put the heavy cream, milk and pudding mix in the mixer bowl and whip on medium speed for 2-3 minutes, until stiff.

  2. Place one baked sheet on the counter and spread half the cream over it.

  3. Top with a second sheet, press lightly, spread the rest of the cream and finish with the last sheet.

  4. Dust the top with a little powdered sugar.

What I've learned

  • With 26 oz (750 g) of store-bought puff pastry, I skip making the dough and start right at dividing it into three sheets.

Source: ChefEf (chefef.com)