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Fastelavnsboller With Remonce And Raspberry Cream

Posted in Danish, Dessert, Pastry, tagged , , , , , , , , , , , on February 1, 2016| 2 Comments »

Fastelavnsbolle with Remonce and Raspberry Cream

Fastelavnsbolle with Remonce and Raspberry Cream

It is that time of year again, time for Danish Fastelavn. I have written about the details of this fun children’s holiday before and I have baked the traditional Fastelavnsboller which you can see here and here, but this year I figured I would make a quick and easy, yet equally delicious, version of my previous recipes. So this is a short-cut to Fastelavnsboller made with store-bought croissant dough which is filled with remonce and baked. The filling is a raspberry cream but you can use any filling you desire. I hope you enjoy this short-cut.

Fastelavnsboller short-cut

Fastelavnsboller short-cut

Fastelavnsboller (makes 6)

Ingredients:

1 store-bought roll croissant dough

1 egg, for glazing rolls

1 tbsp cold water

For the Remonce:

50 g butter, room temperature

50 g Marcipan

50 g sugar

1/2 tsp vanilla sugar

For the Raspberry Cream:

2 dl heavy whipping cream

1 tbsp confectioners sugar

2 tbsp raspberry jam

red food coloring, optional

For decorating:

confectioners sugar

1 tbsp freeze-dried raspberries, optional

Directions:

Preheat oven to 350 degrees F.

To make Remonce: beat butter, marcipan, sugar and vanilla sugar until smooth and creamy (4-5 minutes). Set aside.

Unfold croissant dough and cut into 6 equal squares. Drop a teaspoonful of Remonce on each square. Fold corners into middle, pinch seams shut, turn over and gently form into a round roll using your hands. Place seam side down onto a prepared baking sheet. Beat 1 egg with water and brush rolls with egg wash. Bake 15-20 minutes until golden brown. Cool on baking sheet.

To make Raspberry Cream: combine whipping cream and confectioners sugar, beat to a soft whipped cream (beaters are starting to leave tracks in cream). Add raspberry jam and red food coloring (optional), stir to combine. Load cream into a piping bag with a decorative piping tip (or you can use and cut the tip off a zip-lock bag).

Cut top off baked roll, pipe cream onto the bottom roll and place lid on top. Sprinkle with confectioners sugar and crushed freeze dried raspberries. Enjoy!

Source: Odense Marcipan

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Hindbærsnitter – Not A Poptart

Posted in Cookies, Danish, Dessert, Frosting, tagged , , , , on August 25, 2014| 9 Comments »

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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Granola And Raspberry Parfait

Posted in Breakfast, Dessert, Lunch, Quick and Easy, tagged , , , , , , , , , on July 14, 2013| 2 Comments »

Raspberry and Granola Parfait

Raspberry and Granola Parfait

Recently I went on a short trip to Fort Myers, Florida and I stayed at the beautiful Sanibel Harbour Marriott Resort. The hotel was gorgeous, the weather was hot and most importantly, the pool was refreshing.

Ahh lounging at the pool.

Ahh lounging at the pool.

The trip was all-inclusive and so of course the food was plenty. I have to say that their breakfast spread was amazing with anything from traditional American breakfast to a more European style breakfast with salmon and various lunch meats to plenty of fresh fruit. My favorite breakfast item was a Parfait which was layered with granola, yogurt and fresh berries. I had the Parfait on the morning of my departure, which was very early, and so I brought it with me to the airport. It made for a great on-the-go breakfast but it could also be a refreshing snack or even a light lunch or dessert. With yogurt, fresh fruit and granola made with honey, you just can’t go wrong.

Granola made with oats, coconut, almonds and honey.

Granola made with oats, coconut, almonds and honey.

Ingredients for Granola:

2 cups old fashioned quaker oats

1/3 cup shredded unsweetened coconut

1/4 cup slivered almonds, chopped

1 tablespoon brown sugar

1/4 teaspoon cinnamon

1/4 cup honey

Directions:

Preheat oven to 350 degrees F. Cover a 15 x 10 inch baking sheet with parchment paper, set aside.

Combine oats, coconut and almonds in a small bowl. Place honey, brown sugar and cinnamon into a cup and stir to combine. Pour honey mixture over the oats and stir until completely moistened.

Spread oats out onto baking sheet and bake for 15 minutes, stirring twice. Turn oven off and let the oats sit in the oven for another 10 minutes. Place baking sheet on a cooling rack and allow to cool completely. Store in an airtight container.

Ingredients for Parfait:

Vanilla flavored greek yogurt

fresh raspberries, or fruit of your choice

Granola (see recipe above)

To assemble Parfait:

In a tall glass, start with a layer of yogurt, then granola and then fresh berries. Repeat layers to fill glass. Serve immediately and enjoy!

Florida sunset.

Florida sunset.

Source: adapted from Better Homes and Gardens

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Kaja’s Corn Salad (borrowed from Henriette)

Posted in Appetizers, Lunch, Quick and Easy, Salad, Side dish, tagged , , , , , , , , on September 12, 2011| 3 Comments »

Kaja's Corn Salad

My Danish friend Kaja served this wonderful salad for our last get-together, which she in turn got from my other Danish friend Henriette. It is simple, refreshing and good for you. Kaja served it with walnuts which was very delicious but my favorite kinda nut is pine nuts and so I choose pine for this presentation. The raspberry walnut vinaigrette adds a perfect finishing touch.  I hope you enjoy this salad as much as I do.

Kaja's Corn Salad

Ingredients:

1 cup frozen corn

1 cup frozen peas

1 cup red bell pepper, diced

1 cup cucumber, diced

3/4 cup dried cranberries

Pine Nuts for topping

Ken’s Lite Raspberry Walnut Vinaigrette

Directions:

Dice red bell pepper and cucumber to size of corn kernels. Mix together corn, peas, bell pepper, cucumber and cranberries. Drizzle with Raspberry vinaigrette and top with pine nuts. Enjoy!

Source: slightly adapted from Kaja Mosley

Salad in the making

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Hindbærroulade – Raspberry Swiss Roll

Posted in Cake, Danish, Dessert, tagged , , , , , , , on July 4, 2011| 17 Comments »

Hindbærroulade – Raspberry Swiss Roll

Roulade is one of my (many) favorite cakes and my mother used to make a fantastic roulade with a raspberry cream. I wanted to make some version of her cake and this is what I came up with.

Roulade can be a very intimidating dessert to make, I know I felt a bit anxious about it myself. I did a lot of research online and planned my adventure for weeks. It turns out that there are numerous techniques out there on how to roll the cake without it cracking. Some choose to cover the cake with a moist clean tea towel while it cools and the roll it, some brush it with a liqueur or simple syrup, allow to cool and then roll it. I choose to roll it while still hot, allow to cool, unroll, apply wet ingredients and re-roll. It worked out really great. Use the parchment paper to help you roll the cake while it’s hot and get a good grip on the cake, as if you were rolling sushi. If the cake is tightly rolled, it’s easy to cut and it looks great. This turned out to be a really fun project, not to mention delicious.

Make sure to beat eggs for a full 10 minutes. Sift and fold in dry ingredient. Flip baked cake onto sugared parchment paper.

Use paper to help roll the warm cake along short edge. Get a good grip. Wrap in paper and tea towel, allow to cool.

Gently unroll cooled cake, apply wet ingredients, re-roll. Place seam-side down.

Hindbærroulade – Raspberry Swiss Roll

Ingredients:

For the cake:

3 large eggs

125 g sugar (4.4 oz) (3/4 cup)

60 g flour (2.1 oz) (1/2 cup)

60 g cornstarch (2.1 oz) (1/2 cup)

1 tsp. baking powder

For the filling:

Raspberry sauce or your favorite marmalade

225 ml heavy whipping cream (1 cup) (1/2 pint)

1 1/2 tbs. confectioners sugar

Directions:

Preheat oven to  390 degrees F   [200 degrees C]

Make Raspberry Sauce, if using, and set aside to cool.

Line a 26×36 cm (10×15 inch) baking sheet with parchment paper. Place eggs and sugar in the bowel of an electrical mixer and mix on high-speed for 10 minutes until eggs are pale and thick. Mix dry ingredients in a small bowel and sift over egg mixture. Gently fold in the dry ingredients, careful not to deflate the dough by over mixing. Pour batter onto baking sheet and gently spread out dough into all corners. Bake for 8-10 minutes until light golden. Do not over-bake, cake should spring back when touched in the center.

Place a clean tea towel on table top and lay a second piece of parchment paper on top. Sprinkle parchment paper generously with sugar. Once cake is out of the oven and still hot, flip cake out of baking sheet onto new sugared parchment paper. Carefully peel off old parchment paper. While still hot, start at the short edge and use the parchment paper to help you roll up the cake. Once starting to roll, keep a firm grip on the cake (as if you were making Sushi) to get a tight roll. Once the cake is rolled up, finish by rolling the parchment paper around the cake and then roll the tea towel around the parchment paper. Let it cool completely.

Whip whipping cream and confectioner’s sugar until it starts to thicken a little, set aside. Once cake is cooled, gently unroll. Spread a thin layer of Raspberry Sauce or marmalade out over the entire cake. Next spread a thin layer of the whipped cream. Gently roll the cake back up again with the parchment paper and store in refrigerator until ready to serve, seam side down. Enjoy.

Hindbærroulade

Source: inspired by Familie Journalen

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Danish Hindbærsnitter

Posted in Danish, Dessert, Pastry, tagged , , , , , , on August 29, 2010| 17 Comments »

Hindbærsnitter

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

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:

sprinkles of your choice

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

Baked cake topped with raspberry jam, top with second baked cake

Source: adapted from Arla

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Raspberry Sauce

Posted in Sauce, tagged , , , , on July 5, 2010| 7 Comments »

Raspberry Sauce

Raspberry Sauce

This is a delicious raspberry sauce with a gorgeous red color. Perfect for brownies, cakes, pies, ice cream. Do make sure to strain out the seeds so your sauce will be smooth and not crunchy.

Ingredients:

2 pints fresh raspberries

1/4 cup sugar

1 tablespoon lemon juice

2 tablespoon raspberry liquor

Directions:

Combine raspberries and sugar in saucepan. Cook over medium heat until berries are broken down, about 10 minutes. Remove from heat. Add lemon juice and liquor. Strain through a sieve to eliminate seeds.

Source: adapted from Emeril Lagasse

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Chocolate Raspberry Brownies

Posted in Dessert, tagged , , , , , on July 5, 2010| 11 Comments »

Chocolate Raspberry Brownies

Chocolate Raspberry Brownies

Did you know that brownies are a true American dessert, believed to have originated in the New England area. They can be either chewy, fudgy, dense or cake like. I believe that these particular brownies fall into the cake-like category. These are wonderful little brownies and served with a scoop of vanilla ice cream and freshly made raspberry sauce, they make for a perfect ending to a perfect evening or lunch, afternoon or maybe even breakfast. However, I made the mistake of using raspberry jam with seeds which result in a slight crunching when eating the brownie (a sensation which I really don’t care for). So I highly recommend seedless raspberry jam, unless of course your into the seeds kind-a-thing. Recipe for fresh Raspberry Sauce is posted separately. Enjoy.

Brownie Ingredients

Ingredients:

3/4 cup all-purpose flour

1 cup sugar

3/4 cup unsweetened cocoa

1 teaspoon baking powder

3/4 teaspoon salt

1/3 cup seedless raspberry jam

1/3 cup water

5 tablespoon butter

1 large egg

1 large egg white

1/2 cup semi-sweet chocolate chips

Directions:

Preheat oven to 350 degrees F.

Line bottom of 9 x 9 inch square baking pan with parchment paper and spray sides with cooking spray.

Combine flour, sugar, unsweetened cocoa, baking powder and salt in a large bowl, stir with a whisk. Combine raspberry jam, water and butter in a small saucepan and bring to a boil. Let jam mixture cool for 10 minutes. Add jam mixture to flour and stir well. Lightly beat together egg and egg white with a fork, add eggs to chocolate/jam mixture and stir until smooth. Stir in chocolate chips. Pour batter into prepared pan and bake at 350 degrees for 25 minutes or until a wooden toothpick inserted into center comes out with a few moist crumbs clinging to it. Cool in pan. Enjoy.

Brownie with ice cream and sauce

Brownie with ice cream and sauce

Source: adapted from Kitchen Confidante

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