How to make Kremówka Papieska
Today we are feasting with… Pope Saint John Paul II.
To celebrate his feast day, we are making Kremówka Papieska. This Polish dessert is said to have been a favorite of Pope John Paul II. Since the Papal flag of Pope John Paul II contains a cross with the letter M beneath it, we decided to decorate this cake with the same emblem as a way to pay homage to this great saint.
For more information about Pope Saint John Paul II, please visit the website of Franciscan Media. You can also listen to this short audio clip to learn more about Pope Saint John Paul II.
Pope Saint John Paul’s feast day is October 22. He is the patron of World Youth Day. Pope Saint John Paul II, pray for us!
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Ingredients:
- 1 package frozen Puff Pastry (two sheets), thawed
Cream Filling:
- 1 ½ cups Sugar
- ¼ cup Cornstarch
- ¼ teaspoon Salt
- 3 cups Whole Milk
- 4 whole Egg Yolks
- 2 teaspoons Vanilla Extract
- 2 Tablespoons Butter
Whipped Cream:
- 1 cup Heavy Cream, well chilled
- 2 Tablespoons Powdered Sugar
- 1 teaspoon Vanilla Extract
- ¼ cup Powdered Sugar, for dusting
Preparation Instructions:
- To prepare the puff pastry, line two sheet pans with parchment paper. Place the pastry sheets on the parchment paper and with a fork, dock the pastry to prevent it from puffing up too much in the oven.
- Bake according to package directions. Allow to cool on a cooling rack until ready to layer.
Cream Filling:
- Combine the sugar, cornstarch, and salt in a medium saucepan. Mix to incorporate. Pour in milk and egg yolks, and whisk together.
- Over medium heat, stir continuously until mixture barely comes to a boil and becomes thickened (approximately 6-8 minutes). As soon as it starts to bubble and thicken, remove it from the heat. Add the vanilla and butter, and stir until everything is combined. If necessary, strain to remove any lumps that may have developed. Allow to cool completely.
Whipped Cream:
- Combine the heavy cream, powdered sugar, and vanilla extract in a medium bowl. Use a hand mixer to whip on high until stiff peaks form.
To Assemble:
- Line an 8×8 inch pan with parchment paper, with overhang on all sides (this is important for lifting it out more easily after it has chilled).
- Layer a sheet of puff pastry- If necessary, trim the puff pastry slightly to fit into the pan.
- Next, add the cooled cream mixture over the top of the pastry and smooth evenly.
- Then add the whipped cream and smooth.
- Top with the other sheet of pastry.
- Cover with saran wrap and chill for approximately 2 hours— to allow it to set.
- When ready to serve, carefully lift out of the pan by the parchment paper. Place on a serving plate and dust with powdered sugar.