Gluten-Free Cremeschnitte

Indulge in the luxurious layers of this Gluten-Free Cremeschnitte, a crowd-pleasing dessert that’s as stunning as it is delicious. Perfect for those with dietary restrictions, this recipe swaps traditional puff pastry with gluten-free alternatives while retaining the signature flaky texture. A luscious vanilla custard, infused with real vanilla pod and lightened with whipped cream, is sandwiched between crisp, golden-baked puff pastry sheets and topped off with a delicate dusting of powdered sugar. With just 45 minutes of prep time, this bakery-worthy treat delivers an impressive balance of creamy, crunchy, and melt-in-your-mouth flavors. Ideal for celebrations or sophisticated dinner gatherings, this gluten-free dessert is sure to wow your guests.

Nutriscore Rating: 48/100

Prep Time:45 mins

Cook Time:25 mins

Total Time:70 mins

Servings: 8

Ingredients

• 2 sheets Gluten-free puff pastry sheets
• 500 ml Whole milk
• 1 whole Vanilla pod
• 4 pieces Egg yolks
• 150 grams Granulated sugar
• 50 grams Gluten-free cornstarch
• 50 grams Unsalted butter
• 250 ml Heavy cream
• 2 tablespoons Powdered sugar

Directions

Step 1

Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper.

Step 2

Place the two gluten-free puff pastry sheets on the baking sheet and prick them all over with a fork to prevent them from puffing up too much. Bake them for about 15-20 minutes or until golden and crispy. Remove from the oven and allow to cool completely.

Step 3

In a medium saucepan, pour the whole milk and scrape the seeds from the vanilla pod into the milk. Add the pod as well. Heat the milk over medium heat until it starts to simmer. Remove from heat and let it steep for 10 minutes.

Step 4

In a mixing bowl, whisk the egg yolks and granulated sugar together until pale and creamy. Add the gluten-free cornstarch and whisk until smooth.

Step 5

Remove the vanilla pod from the milk and slowly pour the milk into the egg mixture while continuously whisking to temper the eggs.

Step 6

Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens and comes to a boil. Boil for 1-2 minutes to cook out the cornstarch.

Step 7

Remove from heat and stir in the unsalted butter until smooth. Pour the custard into a bowl, cover it with plastic wrap (ensure the wrap touches the surface of the custard to prevent a skin from forming), and let it cool to room temperature.

Step 8

Whip the heavy cream to stiff peaks and gently fold into the cooled custard.

Step 9

Place one puff pastry sheet on a serving platter. Spread the vanilla custard evenly over this sheet.

Step 10

Carefully place the second puff pastry sheet on top of the custard layer.

Step 11

Dust the top with powdered sugar. Chill the Cremeschnitte in the refrigerator for at least 1 hour before serving to ensure the custard sets.

Step 12

Cut into squares or rectangles using a sharp knife before serving.

Nutrition Facts

Serving size	1203.7 grams (1203.7g)

Amount per serving	% Daily Value*
Calories	2962

Total Fat 185.80g	238%
Saturated Fat 101.00g	505%
Polyunsaturated Fat 0.60g
Cholesterol 1161mg	387%
Sodium 619mg	27%
Total Carbohydrate 278.20g	101%
Dietary Fiber 2.50g	9%
Total Sugars 192.00g
Protein 33.10g	66%

Vitamin D 300IU	1501%
Calcium 758mg	58%
Iron 3mg	16%
Potassium 915mg	19%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.3%

Protein: 4.5%

Carbs: 38.1%