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.
Hindbærsnitter (makes 12-16 pieces)
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
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!