Kremna Rezina: A Croatian Delight
Introduction
Kremna Rezina, or simply Kremšnita, is a beloved Croatian dessert that has captured the hearts of many with its delicate layers and creamy custard filling. Its origins can be traced back to the 19th century, and it remains a staple in Croatian pastry shops and homes today.
History
The exact origins of Kremna Rezina are shrouded in mystery, but it is believed to have emerged in the mid-19th century. Some sources attribute its creation to the Samobor pastry chef Mirko Filipović, while others suggest it was first made in the town of Samobor itself.
Regardless of its exact birthplace, Kremna Rezina quickly gained popularity throughout Croatia and beyond. By the early 20th century, it had become a staple dessert in cafes and restaurants across the country.
Preparation
Making Kremna Rezina is a labor of love that requires precision and attention to detail. Here’s a step-by-step guide to creating this Croatian delicacy:
Ingredients:
For the dough:
- 250g (2 cups) plain flour
- 125g (1/2 cup) unsalted butter, cold and cubed
- 1 egg yolk
- 3-4 tablespoons ice water
For the custard filling:
- 1 liter (4 cups) milk
- 6 egg yolks
- 150g (3/4 cup) granulated sugar
- 50g (1/4 cup) cornstarch
- 1 vanilla bean, split and scraped
- 1 tablespoon unsalted butter
For the whipped cream topping:
- 500ml (2 cups) heavy whipping cream
- 50g (1/4 cup) powdered sugar
Instructions:
To make the dough:
- In a large bowl, combine the flour and salt.
- Add the cold butter cubes and use your fingers to work them into the flour until the mixture resembles coarse crumbs.
- Add the egg yolk and ice water and mix until the dough just comes together. Do not overmix.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
To make the custard filling:
- In a medium saucepan, bring the milk to a simmer over medium heat.
- In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
- Slowly whisk the hot milk into the egg yolk mixture until well combined.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened and bubbly.
- Remove from heat and stir in the vanilla bean seeds and butter.
To assemble the Kremna Rezina:
- Preheat oven to 200°C (400°F).
- On a lightly floured surface, roll out the dough into a thin rectangle, about 30x20cm (12×8 inches).
- Transfer the dough to a baking sheet and prick it all over with a fork.
- Bake for 10-12 minutes, or until golden brown.
- Let the baked dough cool completely.
- Spread the custard filling evenly over the cooled dough.
- Refrigerate for at least 4 hours, or overnight.
- Before serving, whip the heavy cream with the powdered sugar until stiff peaks form.
- Spread the whipped cream over the chilled custard filling.
- Dust with powdered sugar and slice into squares.
Tips:
- For a richer flavor, use high-quality butter and vanilla beans.
- To make the dough easier to work with, let it rest in the refrigerator for longer.
- Do not overbake the dough, as it will become dry and brittle.
- Allow the Kremna Rezina to chill for several hours before serving to allow the flavors to meld.
Variations:
- Some variations of Kremna Rezina include adding fruit, such as strawberries or raspberries, to the whipped cream topping.
- Others may use a chocolate glaze instead of the whipped cream.
Conclusion
Kremna Rezina is a true Croatian masterpiece that combines delicate layers, creamy custard, and a touch of sweetness. Its rich history and delectable taste have made it a beloved dessert both at home and abroad. Whether you’re a seasoned baker or simply looking for a taste of Croatia, give this recipe a try and experience the magic of Kremna Rezina for yourself.
