Tuesday, October 18, 2011

Hungarian Kremes Recipe

Hungarian Kremes Recipe

This is the most popular Hungarian pastry, simply called “Creamy”. It is a light and fluffy custard cream mixed with the egg whites. Making it is so easy, I can make it too. But, it will look very difficult and sophisticated!

21 servings

Cook time: 35 minutes
Chilling: 2-3 hours
Ready in: 3-4 hours

You need: Two 9x13 baking pans, parchment paper


  • 1 sheet of Pepperidge Farm puff pastry
  • 2 cups of milk
  • 9 eggs separated, and 2-3 egg whites
  • 3 envelope Knox unflavored gelatin
  • 3 heaping Tbs. cornstarch
  • 2 Tbs. Vanilla extract
  • 6 oz sugar
  • 4 oz powdered sugar


  • Thaw the puff pastry sheet, cut it in two. Roll it a little bigger, than the size of the baking pan; it has to hang down about 3/4 inch all around (puff pastry shrinks!)
  • Turn the baking pans upside down, put on parchment paper, and bake the puff pastry on 400F for 10-12 minutes, until golden brown.
  • Line on of the pans with parchment paper, (cover the sides too) and put in one of the pastry sheets. Cut the other pastry sheet into 21 squares with a pizza cutter.


  • While the pastry sheet is baking, you can start preparing the cream.
  • In a large plastic bowl, boil the milk with the gelatin in the microwave oven (takes about 8-10 minutes, my Mom uses a big Halloween candy bowl).
  • Mix the cornstarch with 3-4 Tbs. water, and the 6 oz. sugar. When the milk is hot and the gelatin dissolved, put this mixture in the milk. It takes 2-4 minutes on high in the microwave, stir it in every 30 seconds. It will look like a runny cream.
  • Beat up lightly the egg yolks with the vanilla and put it in the cream. Put it back in the microwave for 2-4 minutes on high, stir it in every 30 seconds.
  • It will be a thick custard cream.
  • Beat up the 11 egg whites. When stiff peak forms, beat in the 4 oz. powdered sugar.


  • Fold egg whites gently into the hot custard cream, to make it nice puffy (until well incorporated).
  • Pour the warm mixture in the 9x13 in. pan - it will be partially set, so work fast!
  • Place the puff pastry squares on top.
  • Refrigerate for 2-4 hours, then cut it along the squares.
  • Note: The heat of the custard cooks the egg whites, so it won’t be raw.


  1. Thanks for the recipe! Delicious!

  2. A year ago, when Nicolette posted her recipe, she was 11 years old.
    She learned the recipe from her Hungarian great-Granma, who passed away. She was a baker and cook in Hungary, for 30 years.

    This recipe is Nicolette's tribute.

  3. That is amazing !!!! In the future maybe se can open her own pastry shop!!!

  4. I just made this recipe last night and it turned out great :) I think I would have made my Grandma proud! I did it all on the stove though instead of the microwave.

    Thank you so much for sharing this recipe it is very hard to find a kremes recipe and this one was very easy to follow.

  5. This looks pretty easy. I will try it:)