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The Samoborska kremšnita

Kremšnita – Heavenly Cream

In Croatia, two most popular deserts, which are almost the same, are Samoborska kremšnita from the town of Samobor and Zagrebačka kremšnita from the capital, Zagreb. The extremely popular Samoborska kremšnita is characterized by having a puff pastry top, predominantly custard cream filling (less whipped cream) and is finished with powdered sugar. Zagrebačka kremšnita has a characteristic chocolate icing instead of the puff pastry top, while maintaining the puff pastry base. The classic recipe for Samoborska kremšnita is considered to be designed by Đuro Lukačić in the early 1950es, based on different earlier variants found in patisseries of Zagreb.



Pastry crust
One package of commercial pastry crust mix or frozen puff pastry

1st mixture
10 egg yolks
300 g (2 1/4 cup) flour
300 g (1 1/2 cup) sugar
3 pouches of vanilla sugar, or vanilla
200 ml (3/4 cup) milk

2nd mixture
1,2 l (5 cups) milk
1,2 l (5 cups) water

3rd mixture
10 egg whites
200 g (1 1/2 cup) powdered sugar + extra for decoration

You will need:
one large casserole 23 cm x 33 cm (9”x13″)


Method (pastry)
Preheat the oven at 200°C (375°F). Roll out the dough into two sheets to fit inside the lasagna dish
Using a fork, make holes to ensure the dough rises evenly. Place the two sheets side by side on a greaseless cookie sheet. Bake at 200°C (375°F) until slightly golden; lower the heat to 175°C (350°F) and continue baking until golden brown. Remove from the oven and let cool at room temperature.

Method (1st mixture)
Mix the sugar, the vanilla sugar and the egg yolks until fluffy and light in colour. Stirring vigorously, add the flour and the milk.

Method (2nd mixture)
Mix the milk and the water and bring to a boil. Remove from heat immediately and add the first mixture. Cook gently over low heat for approximately 15 minutes, stirring constantly to prevent sticking and burning. The batter must thicken to the consistency of a pudding.

Method (3rd mixture)
In a separate bowl, beat the egg whites, slowly adding the powdered sugar until stiff peaks form. Fold the egg white mixture into the batter (do not stir). Put one sheet of puff pastry on the bottom of the lasagna dish. Pour the batter and cover with the other sheet of puff pastry. Let cool at room temperature, then refrigerate for two to three hours before serving. Cut into twelve portions and sprinkle with powdered sugar!


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