Here’s a traditional Danish recipe for Hindbærsnitter (Raspberry Slices), a classic Danish pastry with raspberry jam between buttery shortcrust layers, often topped with icing and sprinkles.
Ingredients:
For the Dough:
- 250 g (1¾ cups) all-purpose flour
- 100 g (½ cup) powdered sugar
- 200 g (¾ cup + 2 tbsp) cold butter, cubed
- 1 egg
- 1 tsp vanilla sugar or 1 tsp vanilla extract
- A pinch of salt
For the Filling:
- 200 g (¾ cup) raspberry jam (preferably a thicker jam).
This i made with my fresh raspberry from the garden (250 g raspberry then add sugar depending How sweet you want it. Start with 3 spoonful of sugar. Put them in a pan and heat until the sugar and raspberry are blended together.
For the Icing:
- 150 g (1¼ cups) powdered sugar
- 2–3 tbsp water or lemon juice (for a lemony flavor)
For Decoration:
- Sprinkles (optional, but traditional). I use dried raspberry
Instructions:
1. Make the Dough:
- In a large bowl, mix the flour, powdered sugar, vanilla sugar, and salt.
- Add the cold butter cubes and rub them into the dry ingredients until the mixture becomes crumbly (like breadcrumbs).
- Add the egg and mix until the dough comes together. If it feels too dry, add a small amount of cold water (1 tsp at a time).
- Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Roll and Bake:
- Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
- Divide the dough into two equal parts.
- Roll each part out on a lightly floured surface into a rectangle (about 30 x 20 cm or 12 x 8 inches).
- Transfer the rolled dough onto the prepared baking sheet. It’s easiest to roll it directly on the parchment paper.
- Bake both pieces of dough in the oven for 10-12 minutes, or until lightly golden.
- Let them cool completely on a wire rack.
3. Assemble:
- Once cooled, spread an even layer of raspberry jam over one of the baked dough rectangles.
- Place the second baked rectangle on top, gently pressing down to ensure the jam spreads evenly
4. Icing:
- In a small bowl, mix the powdered sugar with water or lemon juice until you have a smooth icing consistency.
- Spread the icing over the top layer of the pastry.
5. Decorate:
- While the icing is still wet, sprinkle with colorful sprinkles or sugar decorations.
- Let the icing set before cutting.
6. Cut and Serve:
- Once the icing is fully set, cut the pastry into rectangular slices or squares, traditionally about 4 x 8 cm (1.5 x 3 inches).
Enjoy your delicious Hindbærsnitter with coffee or tea!