This krempita recipe is a true classic, perfect for any occasion. Whether you're celebrating a special event or just enjoying a homemade treat, this dessert is always a hit.
Preparing the Pastry:
Mix the Egg Yolks and Sugar:Begin by whisking the egg yolks, whole egg, and sugar together until the mixture becomes thick and creamy. This should form a dense, smooth consistency.
Add Oil, Water, and Flour:
Slowly add the vegetable oil and water to the egg mixture and mix well. Next, sift the flour with the baking powder and gradually add it to the egg mixture. Stir gently to combine until smooth and well-mixed.
Baking the Pastry Layers:
Divide the dough into two equal parts. Line a square baking pan (approximately 30x30 cm) with parchment paper, then pour one half of the dough into the pan. Bake in a preheated oven at 180°C (350°F) for 10-15 minutes, or until golden brown. Allow the first layer to cool, then repeat the process for the second layer.
Cool the Layers:
Once baked, carefully flip the pastry onto a clean kitchen towel, remove the parchment paper, and let the layers cool completely. The thin layers cool quickly, so leave them aside to cool while you prepare the filling.
Making the Creamy Filling:
Whisk the Egg Whites:In a clean bowl, beat the egg whites until they form stiff peaks. Set them aside.
Prepare the Pudding Mixture:
In a large saucepan, bring the milk to a boil. In a separate bowl, mix the pudding powder, sugar, and vanilla sugar with the water. Once the milk is boiling, pour in the pudding mixture and whisk constantly until the pudding thickens. It will happen quickly, so be ready to stir.
Combine the Egg Whites and Pudding:
Once the pudding has thickened, remove it from the heat. Gradually fold in half of the beaten egg whites into the hot pudding, stirring gently. Then, add the remaining egg whites and mix carefully to maintain the fluffy texture.
Assembling the Krempita:
Layer the Pastry and Filling:Return the first cooled pastry layer to the baking pan. Pour the creamy pudding filling evenly over the pastry. Place the second pastry layer on top, gently pressing it down.
Chill the Krempita:
Allow the krempita to cool in the fridge for at least a few hours. For best results, refrigerate overnight to let the flavors meld and the filling set.
Serving:
Once chilled, cut the krempita into squares and dust with powdered sugar. Serve and enjoy!
Why You'll Love This Krempita:
- Flaky and Light Pastry: The thin, golden layers of pastry melt in your mouth, creating a delicate texture.
- Rich Vanilla Filling: The creamy, vanilla-flavored filling is the heart of this dessert, with a smooth and fluffy consistency.
- Perfectly Balanced: The combination of light pastry and rich filling offers the perfect balance of sweetness and texture.
- Simple to Make: While it may sound fancy, this homemade krempita is easy to make and guaranteed to impress family and friends.
Tags:
Pastry
