Cream slice (Krémes pite)

Name: Cream slice (Krémes pite)
Total time: 3 h
Yield: 12-16 slices
Cuisine: Hungarian
Ingredients: 1 batch Four-fold butter pastry (made as in the previous recipe); 140 g sugar; 60 g flour; 7 egg yolks; 1 vanilla pod (or 1 sachet vanilla sugar, or a few drops vanilla extract); 200 ml milk

Time: 3 hr (about 45 min hands-on)12-16 slicesapprox. 240 kcal / serving (estimated)approx. 5 g protein / serving

Cream slice (Krémes pite) (illustration)

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Ingredients

1 batch Four-fold butter pastry (made as in the previous recipe)
140 g sugar
60 g flour
7 egg yolks
1 vanilla pod (or 1 sachet vanilla sugar, or a few drops vanilla extract)
200 ml milk

Method

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Make the Four-fold butter pastry according to the previous recipe, and chill it.
Roll the pastry out on a floured surface to the size of the baking tray, to the thickness of a knife back (about 3-4 mm), and place in a parchment-lined tray.
Prick thoroughly with a fork so it doesn't bubble up during baking.
Bake in a 200°C preheated oven for about 20-25 minutes, until golden brown, then carefully slide the hot pastry onto a cutting board and let cool completely.
Meanwhile make the cream: mix the sugar, flour and egg yolks until smooth, then add the vanilla and the milk.
Cook the mixture over a bain-marie, stirring constantly with a whisk, into a thick cream, about 8-10 minutes, then keep stirring as it cools so no skin forms on top.
Divide the cooled pastry into two equal, thin sheets (cut horizontally, or use two sheets if you baked them separately).
Spread the cooled cream evenly over one sheet, then top with the other sheet.
Cut into small squares or rectangles and serve.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

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