Vanilla Slice (Krempita)

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Roll out one sheet of puff pastry on the prepared baking sheet. Prick the surface lightly with a fork to prevent puffing too much while baking.
Bake the pastry for 15-20 minutes, or until golden brown and crisp. Once baked, let it cool completely.
Repeat the process with the second sheet of puff pastry, ensuring it is also baked and cooled.
2. Make the Vanilla Custard Filling:

In a saucepan, heat the milk over medium heat until it starts to simmer, but do not let it boil.
In a large mixing bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
Gradually add a little bit of the hot milk to the egg mixture, whisking constantly to temper the eggs.
Once the egg mixture is warmed, pour it back into the saucepan with the remaining milk, stirring constantly. Cook over medium heat until the custard thickens and begins to boil. Continue to cook for an additional 2-3 minutes.
Remove the saucepan from heat and stir in the vanilla extract, butter, and heavy cream until the mixture is smooth and glossy.
Let the custard cool slightly, and then cover with plastic wrap (press the wrap directly on the custard to avoid a skin forming). Chill the custard in the refrigerator for about 1-2 hours.
3. Assemble the Vanilla Slice:

Once the custard has cooled and thickened, place one sheet of puff pastry onto a serving dish.
Spread the cooled custard evenly over the puff pastry layer.
Top with the second sheet of puff pastry and press lightly to ensure it’s even.
Refrigerate the assembled Vanilla Slice for at least 2-3 hours, or overnight if you have the time, to allow the custard to set fully.
4. Finish with Powdered Sugar:

Before serving, dust the top of the dessert generously with powdered sugar.
Serving and Storage Tips: