This is the picture of a whole Kremšnita split into two that explains the slightly out of shape appearance. What does this pastry look to you? My first impression was a Millefeuille with lots of pastry cream. And when I tried it for the first time, I promised myself not to order another.
It's not that this pastry is not tasty. But just not my type. When a kind friend drove a distance to get these pastries from a famous shop, they insisted I must try this. Recalling my first bite into this pastry and the simply sickening feeling lingering in my mouth thereafter, I "politely" (or violently.. depends on how you look at it) declined.
Let me explain, Ur Resident Chef has a low tolerance for food filled with too much cream or cheese. I would be sick for the entire day. When I was younger, a cup of Cold Milk in the morning was enough to make me run to the toilet a couple of times to empty my bowels (to put it in a nice way).
In the end, after a lot of "nagging" from another friend present at the dinner, I took a small bite. This pastry was indeed different from my other horrid experiences of Kremšnita. The pudding which filled most of the other Kremšnita was replaced by a properly cooked custard. The pastry skin is fresh crispy and not soggy (I guess the Kremšnita in other establishments were left to grow bacteria in their fridges).
Conclusion? I would still prefer a Millefeuille anytime. The custard is still too much for me. And filling it with some fruits like raspberries would be much better than custard on its own. Here's Ur Resident Chef signing off on a chilly March Tuesday afternoon after a nice Tom Yam Goong for lunch.