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.
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)
milk for pudding
coconut oil to melt the chips
flour for dusting the rolling pin
Start with frozen puff pastry. Defrost the pastry (read directions on the box) and roll it a bit thinner and longer.
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.
Well, my dough still came out a bit poofy. That’s ok.
I pressed with a spoon to “deflate” the dough. Bake the second dough. Prepare vanilla pudding and beat the whipping cream.
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.
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.