The Cremeschnitten classic recipe uses filo (phyllo) dough filled with a smooth vanilla cream. These delicate, creamy slices are a beloved German bakery specialty enjoyed across the country.
Trader Joe’s phyllo dough is made from flour, water and a little oil, produced through an extensive process of rolling and stretching a single large, extremely thin sheet. Once it reaches the desired thinness, it is rolled into a cylinder, frozen and packaged. Many supermarkets carry filo dough as well—brands such as Athens, Apollo and Pepperidge Farm are widely available and suitable for pastry use. For the vanilla cream in this recipe we use vanilla pudding plus gelatin to ensure a stable, sliceable filling.
If you prefer a Cremeschnitten that does not use filo dough, there is an alternative recipe that uses a different base. This filo version is best suited to bakers with some experience; beginners may find the handling of filo sheets challenging. Happy baking!
Ingredients Cremeschnitten
2 packages filo dough for pastries
800 ml milk
200 g sugar
1–2 tsp pure liquid vanilla or 1 package vanilla sugar (Dr. Oetker)
2 packages vanilla pudding mix (Dr. Oetker or similar) or homemade vanilla pudding
7 gelatin sheets (transparent, unflavored) or equivalent gelatin powder (1 tablespoon Knox ≈ 1 sheet)
500 ml heavy cream
4 tbsp dark rum or rum flavoring
Rectangle cake ring (or a similarly sized rectangular baking form)
Baking Instructions Cremeschnitten
1. Preheat the oven. Lay one sheet of filo dough on a baking tray and prick it several times with a fork to prevent excessive puffing. Bake until light golden brown. Repeat with the second filo sheet.
Filling
2. Prepare the vanilla pudding according to package instructions or use a homemade vanilla pudding recipe.
3. Soak the gelatin sheets in cold water until soft, then squeeze out excess water.
4. Stir the softened gelatin into the hot pudding until fully dissolved. Add rum and vanilla extract or vanilla sugar to the pudding and mix well.
5. Place the pudding bowl into a larger bowl of cold water and stir frequently until the mixture cools to near room temperature.
6. Whip the heavy cream to firm peaks. When the pudding is cool and beginning to thicken (thanks to the gelatin), gently fold the whipped cream into the pudding to create a light, stable cream.
7. Position a rectangular cake ring around one baked filo sheet placed on a flat surface or use a rectangular baking form lined to fit the filo. Pour the vanilla cream evenly over the bottom filo sheet.
8. Trim the second baked filo sheet into 14 equal rectangular pieces (or to match the dimensions of your cake ring). Arrange these rectangles on top of the cream to form the top layer.
9. Refrigerate the assembled cake for several hours, or until the cream is fully set and the ring can be removed cleanly.
10. Before serving, dust the top with powdered sugar. For neat servings, slice with a very sharp knife and consider cutting into smaller portions.
Notes on Working with Filo Dough
Filo dough is delicate and dries quickly when exposed to air. Work on a slightly dampened surface or cover unused sheets with a clean, damp towel. Bake each sheet until light golden for best texture and crispness. If you prefer a non-filo version, a recipe using a traditional shortcrust or sponge base can be used instead.
Photo credit noted in original article.