Krémes

The Hungarian version of the famous cremeschnitte goes under the name krémes, meaning creamy. It combines two layers of puff pastry held together with a generous amount of smooth pastry cream. Though the recipe has been slightly modernized, the classic krémes pastry cream should be light and airy, while the top is usually dusted with powdered sugar. Traditionally served cut into large, rectangular slices, the dessert is a Hungarian classic and a staple at numerous pastry shops throughout the country.