Kremowka — Polish cream slice
Kremówka is the Polish cream slice: two layers of puff pastry sandwiching a generous thick custard or whipped-cream filling. It is sometimes called Papal cream cake (kremówka papieska) — Pope John Paul II famously confessed to a youthful love for the Wadowice version.
i. Origin & history
Kremówka is the Polish equivalent of the wider Central European cream-slice family — kremna rezina in Slovenia, cremeschnitte in Austria. The Wadowice version (the Pope's hometown) is the most famous.
ii. Ingredients
Makes 12 servings · scroll the side panel to adjust
- 2 sheets puff pastry, baked
- Icing sugar to dust
- 1 litre whole milk
- 150 g sugar
- 80 g cornstarch
- 6 yolks
- 2 tsp vanilla
- 60 g butter
- 400 ml whipped cream
iii. Method
- Same construction as Kremna Rezina or Cremeschnitte.
- Bake puff pastry sheets at 200 °C until golden.
- Make pastry cream; cool.
- Whip cream; fold into pastry cream.
- Sandwich between two pastry sheets in a square frame.
- Chill 4 hours. Dust top; slice.
iv. Tips & common mistakes
- Use the freshest ingredients you can. The recipe relies on them.
- Read the method through first. Several steps must be ready in advance.
- Season patiently. Sweetness and salt are tuned at the end, not the start.
v. Variations
Essentially identical to kremna rezina and cremeschnitte.
vi. Common questions
What is kremowka?
Kremowka is polish cream slice, from eastern european cuisine. It is sometimes called Papal cream cake (kremówka papieska) — Pope John Paul II famously confessed to a youthful love for the Wadowice version
Where is kremowka from?
Kremowka is from the eastern european dessert tradition; the recipe and history are detailed above.
How long does kremowka keep?
See the storage note in the Quick facts panel: 2 days refrigerated.