puff pastry
While you wait for the vanilla filling to cool, preheat the oven to 220 degrees Celsius/ 430 degrees Fahrenheit.
Bake each puff pastry sheet according to the packet’s instructions or until golden brown. It took me about 12 minutes, but keep an eye on them and read the instructions. Leave to cool completely.
You can leave both pastry sheets as they are. But to make the slicing easier, I prefer to cut one of the unbaked sheets into 15 rectangles before baking.
Otherwise, cut the cremeschnitte with an electric knife (Amazon affiliate link). This is the only thing I have to warn you about: the cremeschnitte is a bit difficult to cut. The puff pastry on top of an immensely soft and creamy filling will make a mess when cutting.
assemble
Place one pastry sheet on a rectangular serving plate, and press it gently if it is puffed up. Spread the custard evenly on top.
Place the second pastry sheet or the already cut pastry squares on top and press gently.
Refrigerate for one or two hours to allow the vanilla filling to set, and sprinkle with icing sugar before serving.
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