Kremówka (Polish Vanilla Cream Slice)
Two flaky pastry sheets filled with a light vanilla custard cream, dusted with icing sugar. A Polish bakery classic.
- Time1 hr plus chilling
- LevelMedium
- Costabout £0.78 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Lay each pastry sheet on a lined baking tray, prick all over with a fork, cover with baking parchment and a second tray. Bake for 18 to 20 minutes until golden and crisp. Cool completely.
19 min - 2
Whisk the egg yolks, sugar and cornflour with 100 ml of the milk. Heat the rest of the milk until steaming, pour in, whisking, then return to the pan.
- 3
Stir over a medium heat for 3 to 4 minutes until thick and bubbling. Off the heat, stir in the vanilla. Press cling film onto the surface and chill for 1 hour.
4 min - 4
Whip the double cream to soft peaks. Beat the cold custard until smooth, then fold in the cream in two goes until light and fluffy.
- 5
Trim the two pastry sheets to the same size. Set one in a lined 20 x 30 cm tin, spread over the cream and level it, then top with the second sheet, pressing gently.
- 6
Chill for 2 hours. Dust thickly with icing sugar and cut into 8 squares with a hot, sharp knife.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
