Cremeschnitte

Cremeschnitte

Growing up in Germany, Cremeschnitte was my favorite dessert. It’s a perfect combination of puff pastry, pudding, whipping cream, and chocolate. There are lots of different recipes circulating on the internet for this dessert, but this is how I remember my favorite Cremeschnitte.

 

Ingredients:

1 package of puff pastry (usually comes with two sheets)

3  3.4 oz vanilla pudding packages

16 oz whipping cream ( adding sugar is optional)

chocolate chips

milk for pudding

coconut oil to melt the chips

flour for dusting the rolling pin

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Start with frozen puff pastry. Defrost the pastry (read directions on the box) and roll it a bit thinner and longer.

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Poke the dough with a fork. This will keep it from getting too poofy in the oven. Bake for 15 minutes, or until dough is golden brown.

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Well, my dough still came out a bit poofy. That’s ok.

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I pressed with a spoon to “deflate” the dough. Bake the second dough. Prepare vanilla pudding and beat the whipping cream.

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Place one puff pastry in the dish in which you want to prepare your Cremeschnitte. Top with vanilla pudding and whipping cream. Place in the fridge.

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Melt some chocolate chips with coconut oil and spread over second dough. When the chocolate is firm, cut the dough into squares. Pre-cutting the top dough makes it easier to scoop out the Cremeschnitte. Place the dessert in the fridge for about 2 hours or overnight.

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Have you ever tried Cremeschnitte? 

 

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