The Danish Hindbærsnitte is a classic and popular pastry in Denmark. The name “hindbærsnitte” translates to “raspberry slice”, and the pastry is best described as a sandwich made from two layers of shortbread-like cookie, filled with raspberry jam. A traditional Hindbærsnitte is topped with a simple white glaze and then sprinkled with colorful rod sprinkles, though in recent years you’ll find more and more hindbærsnitter drizzled with freeze-dried pieces of raspberries instead of sprinkles.
The texture of the pastry is buttery and crumbly, and the raspberry jam adds a sweet and slightly tart contrast. Hindbærsnitter got a big comeback about a decade ago, and are among the most popular traditional Danish pastries, found in most bakeries across Denmark.
Hindbærsnitter are very, very sweet, and even though I have quite a sweet tooth, I often struggle to get through an entire, full-size hindbærsnitte, so I’ve come up with some tips to tone down the sweetness a bit. I’m using freeze-dried raspberry instead of sprinkles, and my hindbærsnitter are only around half the size of the hindbærsnitter found at the Danish bake shops. I also try to use raspberry jam without too much sugar.
You can use regular granulated sugar instead of powdered sugar for the pastry dough, but I think powdered sugar gives the pastries a nicer texture.
After the hindbærsnitter are out of the oven, you have to move fast, so make sure you have glazing and sprinkles (or frees-dried raspberries) ready. The glazes sets better when the hindbærsnitter are warm, and the pastry is easier to cut without too much crumbling and breaking.