Authentic Czech Recipe Kremrole

Authentic Czech Recipe Kremrole

Kremrole is a deliciously crispy roll-shaped puff pastry that is filled with meringue or whipped cream that is popular in the Czech Republic, Austria, Germany and Slovakia.

Authentic Czech Recipe Kremrole



For the dough:

  • 3 cups flour , sifted
  • 1 cup butter , cold, diced
  • 1 egg yolk
  • 1 tablespoon vinegar
  • ½ cup sour cream , cold
  • ½ teaspoon salt
  • 4 tablespoons soft butter (to coat the tubes)

For the decor:

  • 2 egg yolks
  • 1 teaspoon milk
  • 3 tablespoons melted butter (lukewarm)

For the meringue:

  • 4 egg whites
  • 1 pinch of salt
  • 1 cup caster sugar
  • ½ cup water

Material needed:

  • Metallic pastry tubes
  • 1 pastry bag
  • 1 plain or fluted piping tip



  1. In the bowl of a stand-mixer with the flat beater attachment, mix the flour, salt and butter at low speed for 2 minutes.
  2. Then add the egg yolk, vinegar and cream and knead, this time with the dough hook, until a homogeneous dough is formed (add a little cold water if necessary).
  3. Wrap the dough in plastic wrap and keep it in the refrigerator for 8 hours.
  4. Preheat the oven to 350 F.
  5. On a very lightly floured work surface, roll the dough to a thickness of about ⅛ inch.
  6. Cut strips about 1 inch wide and 6 inches long.
  7. Coat all the tubes with the butter and roll each strip of dough around a tube making sure that the dough overlaps on each turn.
  8. Mix the 2 egg yolks and the milk well, and brush the kremrole dough with this mixture.
  9. Place the tubes on a baking sheet lined with parchment paper.
  10. Bake for about 15 to 20 minutes or until golden brown.
  11. When the kremroles are cold, carefully slide them off from the tubes.


  1. Pour the egg whites and the salt into the stand mixer.
  2. Pour the sugar and water into a saucepan and bring to a boil over high heat.
  3. Check the temperature with a thermometer. When the sugar reaches 212 F, start to beat the egg whites at full power. When the sugar reaches 244 F, reduce the speed of the mixer and immediately pour the sugar gradually. It must be very fast as the temperature of the sugar syrup should not continue to rise.
  4. Once the sugar is incorporated, return the mixer to maximum speed and beat for 5 minutes.
  5. Then reduce the speed of the mixer to medium and beat until the bowl has completely cooled.


  1. Fill the pastry bag with the meringue and stuff each kremrole.
  2. Lightly and gently brush each roll with the melted butter and sprinkle icing sugar.

This recipe and image adapted from:

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