Recipe: Danish Hindbærsnitter (raspberry slices)

Directions

• In a large mixing bowl, combine the flour, powdered sugar and Danish vanilla sugar. If you’re using vanilla extract, wait to add until step 3.
• Add the butter to the flour mixture. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
• Crack the egg into the mixture and mix until a dough forms (add vanilla extract). Be careful not to overwork the dough.
• Preheat your oven to 365º/185ºC (340º/170°C convection oven). Line a baking sheet with parchment paper.
• On a lightly floured surface, roll out one piece of the dough to about ⅕” (5mm) thickness, aiming for a rectangular shape 8″ x 12″. Transfer the rolled-out dough onto the prepared baking sheet. If the dough is too soft to transfer, you may roll it out directly on the parchment paper.
• Before baking, first carefully cut the dough sheet in half lengthwise. Then, cut each half again lengthwise, creating four long, even rectangles. Trim the edges of each rectangle to ensure they are straight and even. Gently separate the rectangles on the baking sheet, leaving a bit of space between each to ensure they bake evenly and don’t stick together.
• Bake in the preheated oven for about 20-25 minutes, or until the top is lightly golden. After baking, it’s crucial to add filling and glazing quickly, so you can assemble and cut the Hindbærsnitter into individual slices while the pastry is still hot from the oven. If allowed to cool, the pastry may crumble when cut.
• While the hindbærsnitter are in the oven, you can prepare the glaze. In a small bowl, mix the powdered sugar with 2-3 tablespoons of boiling water until you have a smooth glaze. Adjust the consistency with more liquid or powdered sugar as needed.
• Spread the glaze over two of the rectangular pastry sheets. The warmth of the pastries will help the glaze set smoothly. Add freeze-dried raspberry or sprinkles of your choice.
• Spread a generous layer of raspberry jam over two of the hot pastry rectangles. Be careful, as the pastry will be fragile and warm.
• Carefully place the two glazed pastry rectangles on top of the jam-covered pieces to create two sandwiched pastries.
• While the assembled pastries are still warm, cut each into individual Hindbærsnitter. You can decide on the size of each piece based on your preference, but traditionally, they are cut into rectangular bars.