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Recipe: Danish Hindbærsnitter (raspberry slices)

Recipe: Danish Hindbærsnitter

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.

Notes

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.



Recipe: Danish Hindbærsnitter

Recipe by Mitzie Mee – Sanne Course: BakingCuisine: Denmark
Servings

10-12

slices

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.

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Ingredients

  • 10.5 oz (300g) All-purpose flour

  • 7 oz (200g) butter

  • 3.5 oz (100g) powdered sugar

  • 1 egg

  • 1 teaspoon Danish vanilla sugar or vanilla extract

  • Glaze
  • 7 oz powdered sugar

  • 2-3 tablespoons boiling water

  • Freeze-dried raspberries or sprinkles of your choice

  • Filling
  • ½ – ¾ cup raspberry jam

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.

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