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Kremshanit – Israeli Napoleon
This is a family tradition every single Shavuot holiday. We serve this usually after the meal. We keep the cheesecake for breakfast noshing! 😂
Ingredients
Ingredients
For the pastry:
1 package of frozen puff pastry sheets – make sure it has 2 sheets
For the cream:
3 cups heavy cream
1/2 cup whole milk
2 packages (160 grams) instant vanilla pudding (such as Osem or similar Israeli brand)
1/2 cup sugar
For garnish : @pardesfarms sliced strawberries in sugar
Instructions
Instructions:
Bake the Pastry:
- Preheat oven to 355°F
- Lay the puff pastry sheets on a baking tray lined with parchment paper. Cut in half down the middle. Prick them gently with a fork to avoid puffing too much.
- Cover with another piece of parchment paper and place another baking tray or oven-safe pan on top to weigh it down.
- Bake for about 20-25 minutes, or until golden and crispy. Let cool.
- Break or cut one of the baked sheets into small pieces for the topping. Set aside.
Make the Cream:
- Whip the cream, milk, vanilla pudding powder, and sugar until firm peaks form. The texture should be thick, with nice peaks.Â
Assemble the Kremshnit:
- Place one full sheet of the baked puff pastry on a serving tray.
- Spread some of the cream mixture evenly on top.
- Top with another full sheet of puff pastry (gently press).
- Repeat till you have 3 layers of puff pastry and cream as your last layer
- Take your crumbled puff pastry pieces and cover the entire napoleon on all sides.Â
- Sprinkle generously with powdered sugar  and chill for at least 3 hours before serving.
- Serve with @pardesfarms sliced Strawberries in sugar on top as garnishÂ
Notes
To make this non dairy – just substitute the heavy cream and milk with a non dairy whip topping. My favorite is the Rich’s Whip brand.
If you can’t find the Osem brand Vanilla pudding – any instant vanilla pudding will work as well