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Bosanski Krempita
A beloved Bosnian dessert featuring layers of light, airy meringue sandwiched between two sheets of crisp puff pastry, all coated in a sweet vanilla glaze. It's a delicate and refreshing treat perfect for any occasion.
🧂 Ingredienser
- 2 sheets (approx. 500g total) Puff pastry(store-bought or homemade)
- 1 liter Milk
- 300 g Granulated sugar(divided)
- 100 g All-purpose flour
- 50 g Cornstarch
- 6 large Egg yolks
- 2 tsp Vanilla extract
- 50 g Butter(unsalted, softened)
- 6 large Egg whites
- 150 g Powdered sugar(for glaze)
- 1 tbsp Lemon juice(for glaze)
👨🍳 Fremgangsmåte
- 1
Preheat oven to 200°C (400°F). Line two baking sheets with parchment paper.
💡 Profesjonelle tips: Ensure oven is fully preheated for crisp pastry. - 2
Unroll puff pastry sheets and place one on each prepared baking sheet. Prick the pastry all over with a fork to prevent excessive puffing. Bake for 15-20 minutes, or until golden brown and crisp. Let cool completely.
- 3
In a large saucepan, whisk together flour, cornstarch, and about 150g of the granulated sugar. Gradually whisk in the milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute.
- 4
Remove from heat. In a separate bowl, whisk the egg yolks. Temper the yolks by gradually whisking about 1 cup of the hot milk mixture into them. Then, pour the tempered yolk mixture back into the saucepan with the remaining milk mixture. Return to low heat and cook, stirring constantly, for another 2-3 minutes until slightly thickened. Do not boil.
- 5
Remove from heat. Stir in the vanilla extract and softened butter until fully incorporated and the cream is smooth. Pour the cream into a clean bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and let it cool to room temperature, then chill in the refrigerator for at least 1 hour.
- 6
In a clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the remaining 150g of granulated sugar, beating until stiff, glossy peaks form. This is your meringue.
💡 Profesjonelle tips: Ensure bowl and beaters are completely free of grease. - 7
Once the pastry and cream are cool, spread the chilled cream evenly over one baked puff pastry sheet. Carefully top with the second puff pastry sheet. Gently press down.
💡 Profesjonelle tips: Work on a flat surface for even distribution. - 8
Prepare the glaze by whisking together the powdered sugar and lemon juice until smooth and pourable. If too thick, add a tiny bit more lemon juice or water. Pour the glaze over the top puff pastry sheet, spreading it evenly to cover. Let the glaze set for about 15-20 minutes.
- 9
Once the glaze has set, carefully cut the krempita into desired portions using a sharp knife. Serve immediately or store in the refrigerator.
💡 Profesjonelle tips: A serrated knife works best for clean cuts.
💡 Profesjonelle tips
- ✓For extra crisp pastry, bake it slightly longer until deeply golden.
- ✓Ensure the cream is completely cool before spreading to prevent melting the pastry.
- ✓The meringue should be stiff enough to hold its shape.
- ✓Adjust glaze consistency as needed for a smooth finish.
✨ Vri-ideer
Inspirasjon til din egen versjon av denne oppskriften
- Add a hint of lemon zest to the cream for a brighter flavor.
- For a richer glaze, use a combination of powdered sugar and a little milk or cream.