Hindbærsnitter
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 Hindbærsnit
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:
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!
Baked cake topped with raspberry jam, top with second baked cake
Source: adapted from Arla
Hi Gitte! I’m an Italian living in Denmark and I simply fell in love with Hindbærsnitter ❤ it's become almost an addiction! So thank you for sharing the recipe 🙂
Vale, I am so glad you like the recipe. It is one of my favorites as well! 🙂
Now this brings me back to my childhood!!!!I’m a Dane living in America since I was 8. We keep our heritage alive but I had completely forgotten about these lovely treats. Can’t wait to spoil my own kids with them. I just found your blog while looking for a Danish Remoulade recipe and I’ve been scouring your blog ever since!! I can’t wait to get started on all the authentic Danish goodies you have on your site. Thank you for doing this blog!
I just saw this post about Hindbærsnitter, and now I’m going to make them again. My mom used to make these from time to time, and they were always a favorite of mine. Along with some of the other baked goods. I still make a lot of the baked goods from my childhood, they just hit the right spot.
Thank you for posting the recipe.
I love Hindbærsnitter, it’s entirely my pleasure 🙂
This looks delicious! Almost like a homemade pop-tart?
that pastry looks so good!! I wonder if thats where we got our pop tart idea! They look similar, although I’m sure your version is soooo much better than pop tarts!
Reminds me a little of bakewell tart. Pastry, jam, franginpane and icing. Calorific, yes. But so good!
These little pastries with the Danish flag just made my day, I absolutely love them:) They remind me of my grandmother who was born in Denmark, I will have to try your recipe, thanks for sharing!
How delicious and pretty Gitte! You can’t go wrong with these babies (=
I love bar style cookie recipes, especially with filling!
Never tried it, but I will now!
I was thinking the same thing Debbie! And I love a good pop tart. This one is definitely being bookmarked, it looks so tasty!!
Only much much better than a pop-tart, actually quite different than a pop-tart.
This looks fabulous, like a gigantic homemade pop-tart! YUM!
Simple, easy, and so pretty! I can’t wait to make these!
I don’t know why but cookies with jam in them always remind me of my grandmother. These look scrumptious! Kate