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Hindbærsnitter

Hindbærsnitter

Hindbærsnitter remains one of my all-time favorite Danish pastries and while we were vacationing home in Denmark this summer, I had my fair share of them from the bakery (that, and Træstammer). So after coming home I was looking for an excuse to bake them again and finally got the opportunity when a friend of ours came for a short stay, thanks Vince :)

This recipe is not that different from my other post about Hindbærsnitter, it probably differs mostly in technique. The result was a very, very tasty Hindbærsnit, although the cake turned out very delicate and frail. I think that was due to the fact that I interpreted the directions to roll out the dough to a 25 by 30 cm rectangle. Looking back, I think what Lone Landmand (from Beretninger fra et autentisk landbrug) meant was to roll the dough out to a 25 or 30 cm square. I believe that if you roll it out to a 25 by 25 cm square you will get a slightly thicker, and therefor a less delicate outcome. If you decide to try this recipe for Hindbærsnitter, I know you’ll love them.

Making Hindbærsnitter

Making Hindbærsnitter

Hindbærsnitter (makes 12-16 pieces)

Ingredients:

300 gram all-purpose flour (10.5 oz)

100 gram confectioners sugar (3.5 oz)

200 gram butter, at room temperature (7 oz)

2 large egg yolks

280 gram seedless raspberry jam (10 oz)

For the glaze:

270 gram confectioners sugar (approx 2 1/2 cups)

3-4 tablespoons cold water

Colored sprinkles for decorating

Directions:

In a mixer fitted with the paddle attachment, combine flour, confectioner sugar and cut-up butter. On low speed, combine until mixture is crumbly. Add egg yolks one at the time, gradually increasing speed to medium, mix until dough comes together. Divide dough into two equal portions, place each half of dough on a piece of parchment paper and slightly press dough into a square shape. Place both pieces of dough in refrigerator for 1 hour to rest and chill.

Preheat oven to 175 degrees C (345 degrees F)

Keeping the dough on parchment paper, roll dough out to approximately 25 x 25 cm (9.5 x 9.5 inches), repeat with the second piece of dough. Place each parchment paper with rolled out dough onto a baking sheet. Bake dough, one sheet at the time, for 12 minutes or until edges turn golden. Allow baked cake to cool a little. Meanwhile, make the glaze by mixing confectioners sugar and water until smooth. Prepare raspberry jam by stirring it to make a loose flowing jam. Spread jam onto the first baked cake, this will be the bottom piece. Gently slide a flexible plastic cutting board under the second cake and lift it up. Then slide it off the cutting board onto the first raspberry covered cake. If the cake crack a little don’t worry, the glaze will cover it up. Spread the glaze over the top and add sprinkles before the glaze sets. Allow glaze to set completely before cutting. Enjoy!

Source: Beretninger fra et autentisk landbrug

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Danish Hindbærsnit

Hindbærsnitter is a very popular Danish pastry that can be found, dare I say, in any Danish bakery. To this day, it remains one of my favorite Danish pastries. Ok, so I realize that I say that about every Danish dessert that I make, but Danish pastries are simply just to die for. Hindbærsnitter consist of two pieces of pastry that is sandwiched together with a generous amount of seedless raspberry preserves and then topped off with glaze and sprinkles. It’s sweet and simply delicious.

Danish Hindbærsnitter

Ingredients:

375 gram flour (3 1/3 cup flour)

1/2 teaspoon baking powder

125 gram confectioners sugar (1 1/4 cup)

40 gram egg (1 large egg)

250 gram margarine (2 sticks plus 2 tablespoon)

1 – 1 1/2 cup seedless raspberry preserves

For glaze:

2 cups confectioners sugar

2-3 tablespoons cold water

For decoration:

sprinkles of your choice (I use Dec-a-Cake Non Pareils)

Rectangular dough

Seedless raspberry preserves

Directions:

Line two large baking sheets with parchment paper and preheat oven to 430 degrees F ( 220 C).

Cut margarine into small cubes. In a small bowl combine flour, baking powder and confectioners sugar. Place dry ingredients in a food processor. Add margarine and egg and pulse until dough starts to come together and let go from walls. Remove from food processor and press together to form a ball of dough. Do not overwork. Wrap dough in cling wrap and place in refrigerator for 1 hour to chill. You can also leave dough in refrigerator until the following day.

Remove dough from refrigerator and divide into half. Quickly with your hands, form dough ball into a rectangular shape. Place on floured surface and roll out to a 9 x 14 inch rectangle. Roll dough back up onto your rolling-pin and lift onto lined baking sheet. Repeat with second half of dough. Bake in preheated oven for 10 minutes until golden along edges.

Once the dough comes out of the oven things will move a little fast so make sure glaze, raspberry preserves and sprinkles are ready on your counter. While dough is baking, make the glaze by mixing confectioners sugar and water together. Stir up the seedless raspberry preserves until smooth and pliable and have sprinkles ready.

As soon as the cakes come out of the oven, spread raspberry preserves over the first cake. This will be the bottom piece. Gently slide a flexible plastic cutting board under the second cake and lift it up. Then slide it off the cutting board onto the first raspberry covered cake. If the cake crack a little don’t worry, the glaze will cover it up. While the cake is still warm, start spreading the glaze out over the cake. Add the sprinkles quickly before the glaze sets. You may have to do this as you go along. Let glaze set a little but while the cake is still warm, cut into rectangular pieces. Enjoy!

Cut up while still warm

Source: adapted from Arla

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