Cremeschnitte or Cream Slices

Cremeschnitte aka Cream Slices

I’m very happy to be taking part in Lin’s February Cake Challenge called “Cakes we have to try Feb!” . Lin is the amazing food blogger behind Lin’s Recipes, do check her blog for some yummy recipes. There were so many fantastic recipes to choose from and l gladly picked Cremeschnitte. The judges for this challenge are Suzanne and Jhuls.

Cremeschnitte is a very popular dessert in Europe and it is translated as Cream Slices. It is much loved in Romania as well and l’ve loved it ever since l was a child, and we call it Cremșnit . My mum has made it countless  times, but l must say that this is my very first try at making it. This desert is sheer pleasure, so creamy and sweet. There are probably many variations of this Cremeschnitte, but my version is a lot simpler.

For the base l used ready rolled puff pastry, then vanilla cream, whipping cream and topped it with puff pastry flakes. It is the most delicious cake l’ve had in a while and l will make it again soon. I’ve got my inspiration from mum’s old recipe notebook, she has some fantastic dessert recipes, many written years and years ago. Such a treasure these recipe notebooks. I know that nowadays it is a lot easier to just store the information on a device or just google a recipe when we need it, but there will never be the same feeling as when you open an old recipe notebook. The simple things in life!

Cremeschnitte aka Cream Slices

Cremeschnitte aka Cream Slices

Cremeschnitte aka Cream Slices


  • 1 ready rolled puff pastry
  • 500 ml milk
  • 100 g corn flour
  • 80 g caster sugar
  • 4 sachets of vanilla sugar
  • 2 egg yolks
  • 50 g butter
  • 300 ml whipping cream


  • Pour 250 ml of milk in a jug and add the corn flour. If you do not have corn flour, plain flour can be used instead.
  • Whisk until smooth.
  • Add the other 250 ml of milk to a pan and simmer over a low heat for 1 minute, then add the milk and corn flour mixture and whisk well.
  • Add the caster sugar, 2 sachets of vanilla sugar and egg yolks and continue to whisk until the cream thickens.
  • Remove from the heat and add the butter cut into small cubes. Mix well until the butter is fully incorporated and set aside to cool completely. This cream is the famous Crème pâtissière and can be used it lots of other cakes or tarts.
  • Pour the whipping cream in a large bowl and beat it with an electric mixer until it forms stiff peaks.
  • Preheat the oven to 200 degrees C.
  • Place the ready rolled puff pastry on the back of a baking tray and pop it in the oven for about 15 minutes or until golden brown.
  • Remove from the oven and leave it to cool.
  • Cut the puff pastry in half. Place one half on a large plate and top it first with the cream, then with the whipped cream.
  • Crush the other half of the puff pastry and use the flakes to sprinkle over the cake.
  • Refrigerate for at least 2-3 hours, ideally overnight before slicing the cake.

Enjoy! 🙂

Cremeschnitte aka Cream Slices

Cremeschnitte aka Cream Slices

Cremeschnitte or Cream Slices

Cremeschnitte or Cream Slices

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  • Reply
    February 22, 2016 at 9:17 am

    Yum! That’s so cool that you could use a family recipe for this challenge! 🙂

  • Reply
    Lynz Real Cooking
    February 22, 2016 at 12:12 pm

    Lovely recipe! Thanks for sharing

  • Reply
    February 22, 2016 at 3:17 pm

    Wow what a lovely post! So glad you took thus recipe off your mom’s handwritten cookbook! I love cooking from books too! You have an amazing job! Awesome! So glad you participated ☺

  • Reply
    Natasha @ Salt and Lavender
    February 22, 2016 at 5:51 pm

    Yum!! Simple and delicious 🙂

  • Reply
    February 22, 2016 at 8:13 pm

    Simple but beautiful!! Sounds perfect with a coffee!

    • Reply
      Daniela Apostol
      February 22, 2016 at 8:26 pm

      Thank you, Natasha! It was really nice, it was gone really quickly 🙂

  • Reply
    February 23, 2016 at 12:05 am

    Looks delicious! Love that you got the recipe from your mom’s notebook… those family recipes are the best!

  • Reply
    February 24, 2016 at 7:43 am

    I was using my Mom’s recipe of brownies before from a torn white paper she used to compile before. I could relate with you regarding the feeling.

    I am glad that you used your Mom’s recipe. These cream slices sound incredibly divine. I just love the combination of the puff pastry and the cream – both the flakiness and creaminess.

    I am glad you participated! Nice job! 🙂

    • Reply
      Daniela Apostol
      February 24, 2016 at 10:10 am

      Thank you, Jhuls! I really enjoyed the challenge!

  • Reply
    February 25, 2016 at 2:26 am

    What a lovely airy and creamy cake! I’ve never seen puff pastry flakes used to decorate a cake. It’s such a pretty effect! I loved reading about your mother’s recipe notebook. What a treasure, as is this recipe 🙂

    • Reply
      Daniela Apostol
      February 25, 2016 at 4:32 am

      Thank you very much for your lovely comment, very nice of you! I really love this dessert, and it is delicious and easy to make. ?

  • Reply
    February 26, 2016 at 8:50 am

    Looks wonderful! 🙂

  • Reply
    February 26, 2016 at 3:44 pm

    Love the use of ready rolled puff pastry. They come in handly. I always have them in my freezer too. Wonderful cream slices.. Creamy and rich..

  • Reply
    March 2, 2016 at 5:39 pm

    Absolutely beautiful recipe, They look heavenly.

  • Reply
    Puff pastry tarts with caramelised onions and pickled red peppers
    November 14, 2016 at 10:27 am

    […] do love puff pastry. It works wonders with both sweet or savoury goodies. My Cremeschnitte or Cream Slices is one dessert l can never have enough of, and it uses the same fabulous puff pastry as a base. […]

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