Napoleonka – Polish Custard Cream Pie

Napoleonka (Napoleonki in plural) also called Kremówka is Polish custard cream pie made out of two layers of pastry filled with custard cream and often decorated with layer of icing sugar.

Polish vanilla custard pie


for the pastry

  • 250 g of unsalted butter
  • 300 g soured cream / thick 18% cream
  • 2½ cups of plain flour
  • 2 pinches of salt
  • icing sugar – to decorate

puff pastry filled with vanilla custard cream

for the cream

  • 6 cups / 1½ litre of whole milk
  • 125 g / ½ bar of unsalted butter
  • 1½ cup caster sugar
  • 5 packets of vanilla sugar (5 g each)
  • 4 – 6 whole eggs (4 large, 6 if small)
  • 4 – 6 egg yolks
  • 8 tbs plain flour
  • 8 tbs potato flour

vanilla custard slice recipe


  • 2 large baking trays
  • 2 sheets of baking paper
  • large mixing bowl
  • manual whisk
  • large jug
  • large pot to prepare cream
  • spatula
  • rolling pin

Polish custard cream pie


  1. To prepare the dough mix quickly while still cold cream, flour, salt and chopped butter.
  2. Knead only until well combined, dived into two balls and place in the fridge for at least 1 hour or even better overnight.
  3. Preheat the oven to 190°C (374°F).
  4. Remove both pieces of the dough from the fridge, roll out on baking papers as much as you can trying to keep the shape of the tray.
  5. Share one of the doughs into even rectangular shapes, you should be able to divide it into 12 or 16 slices, leave the other one (for the base) uncut.
  6. Bake both of them for about 20 minutes.
  7. In meantime prepare the cream boiling 4 cups of the milk with vanilla & caster sugars and butter.
  8. In a jug combine eggs, egg yolks, flour and left over 2 cups of milk whisking everything until well combined.
  9. Gradually fold in egg mixture into pot with milk, continue boiling and stirring with a whisk until cream is smooth and starting to get thick.
  10. Leave aside and let it cool down.
  11. Remove the dough from the oven and let them cool down.
  12. Spoon out cooled down cream onto the base layer (the one that is not cut) of the pie, top with precut pieces, sprinkle with icing sugar and place in the fridge for couple of hours.
  13. Slice with a very sharp knife following the cuts on the top layer of the pie.
  14. Serve with some unsweetened tea or coffee on a side.

Makes 12 generous or 16 smaller portions.


If you don’t have time to prepare the dough it can be replaced with not too salty crackers.

Napoleonka has origin in French Mille-feuille, vanilla custard slice also called Napoleon pastry.

Sign up for C&V Newsletter
featuring our favourite crafts, food and adventures from all over the web and occasional exclusive, subscribers only freebies

Your thoughts…

  1. Here we have something similar in Belgium . This looks so good.

  2. That looks really yummy and I think I’ll try to make it before Halloween because then I can add it to the Halloween dinner.

  3. Looks beautiful this cream pie Margot…and yes I would love a generous slice with a cup of tea :)
    Thanks for the recipe and hope you are having a great week!

  4. That looks utterly delicious!

  5. David_G_Young says:

    Any reason why the recipe switches between metric (grams) and imperial (cups)?

  6. it doesnt help to make comments if you haven’t made the product. The point is to share how it turned out for you or if you would do something different

Leave a Reply

Your email address will not be published. Required fields are marked *