Best 2 Hindbaersnitter Danish Raspberry Slices Recipes
**Indulge in the Sweetness of Hindbaersnitter: A Culinary Journey of Danish Raspberry Slices**
Originating from the heart of Denmark, Hindbaersnitter, also known as Danish raspberry slices, is a delectable pastry that tantalizes taste buds with its delightful fusion of flavors and textures. This classic treat comprises layers of buttery, flaky pastry, a sweet and tangy raspberry filling, and a delicate almond glaze, creating a symphony of flavors that will leave you craving more. Our article presents a collection of three enticing recipes that cater to various dietary preferences and skill levels. Whether you're a seasoned baker looking for an authentic Danish experience or a novice seeking a straightforward yet impressive dessert, we have the perfect Hindbaersnitter recipe for you. Embark on a culinary journey, discover the secrets behind this timeless pastry, and prepare to indulge in the irresistible charm of Hindbaersnitter.
RASPBERRY SLICES (HINDBæRSNITTER)
These are a favourite from the Danish bakeries. A simple treat to bake, the only tricky bit is the cutting of the cooled down biscuits - but practise makes perfect.Vary the fillings as you prefer - and reduce icing if you prefer not too much topping.The Danes love a nice piece of cake or biscuit with their coffee. This biscuit/cake is called Hindbærsnitter in Danish and literally translated this means Raspberry Slices.These are very simple to make - and you can make them fancy or basic.It's basically two pieces of sweet short crust pastry, baked, then layers with raspberry. Topped with a nice layer of white icing - and then whatever you fancy on top (we like freeze dried raspberries, but the traditional recipe called for hundreds-and-thousands).
Provided by Bronte Aurell
Categories Fika
Time 1h12m
Number Of Ingredients 9
Steps:
- In a food processor, add the cubed cold butter and flour and sugar. Blitz a few times to start the mixing.
- Add the egg, vanilla and salt and blitz again until the dough starts forming. It's done as soon as it is smooth and holds together.
- Pop the dough in a plastic bag in the fridge for 30 minutes to rest before rolling out.
- On a floured surface, cut the dough in half and roll out each piece on a sheet of baking paper to approx. 30 x 30cm. Transfer the pastry and baking sheet to a baking tray.
- Pop both trays in the fridge again for 10-15 minutes.
- Turn the oven to 180C/350F/Gas 4
- Prick holes in the dough using a fork to prevent the dough from rising or misshaping during baking. Bake until golden (10-12 minutes, depending in your oven), then remove from the oven and leave to cool for just a few minutes.
- Meanwhile, prepare your icing: Add the icing sugar to a bowl and add 2-4 tablespoons of hot water - you may need more water than this, but start with two. Stir, adding more water if needed, until you have a thick icing with the texture of syrup (i.e. not too runny).
- On the still slightly warm pastry, add the jam and spread carefully and evenly all over one fo the pieces. Add the second pastry on top so it lines up (you may need to use the baking tray to guide it on so it does not break - this bit is tricky).
- Carefully, using a spatula, smear the icing across the top. If your icing is too thick, it won't work - and too runny, it will spill everywhere, so test a little corner first and adjust accordingly.
- As soon as you have spread your icing, add your toppings.
- Using a very sharp knife, cut into 12-16 pieces. You may find it easier to cut it once it has all cooled down and the icing has set. Although some swear by cutting when hot, we do find it easier to do when cold, using a good knife.Carefully, using a spatula, smear the icing across the large cake. If your icing is too thick, it wont work - and too runny, it will spill everywhere, so test a little corner first and adjust accordingly.
HINDBæRSNITTER (DANISH RASPBERRY BARS)
Hindbærsnitter, or raspberry slices are glazed raspberry squares made by sandwiching raspberry jam between two layers of shortcrust pastry. The top is iced with a thick layer of white icing and decorated to create festive treats.
Provided by Ashley Adamant
Time 2h
Number Of Ingredients 7
Steps:
- To make the pastry dough, cut the butter into the flour, powdered sugar, and vanilla sugar with a pastry knife. Alternately, pulse it together in a food processor until it resembles coarse crumbs.
- Add the egg (and vanilla extract, if using instead of vanilla sugar) and mix to bring the dough together. (Or pulse a few more times in the food processor.) Do not overwork the dough.
- Divide the dough into two even portions, wrap and refrigerate for at least an hour (or up to 2 days).
- Once chilled, preheat the oven to 350 degrees (175 C or Gas Mark 4).
- Remove the dough from the refrigerator and roll it out on sheets of parchment paper. Each sheet should be roughly 12x16 inches (30x40 cm).
- Transfer each sheet to a baking tray and prick with a fork.
- Bake each sheet for 10-15 minutes, until just barely browned but cooked through.
- Allow the sheets to cool completely on their baking trays before proceeding with assembly.
- To assemble, spread one layer of shortcrust pastry with raspberry jam.
- Gently flip the second layer onto the first, creating a sandwich of shortcrust pastry with jam in the center.
- Prepare white icing by mixing roughly 2 cups of powdered sugar (250 g) with about 2 tablespoons of water. Icing should be a bit stiff so it doesn't run, but add a bit more water if necessary to get a smooth consistency (work quickly, the icing sets fast and cannot be prepared ahead).
- Spread the icing over the top layer of shortcrust pastry.
- Decorate with sprinkles, crushed freeze-dried raspberries, or leave plain.
- Slice off the edges of the cookie sheets to form an even rectangle with clean corners.
- Slice the individual bars by cutting the sheet into 2 rows of 6 bars, for a total of 12 hindbærsnitter.
Tips:
- Mise en Place: Before starting, ensure all ingredients and equipment are ready. This will make the baking process smoother and more efficient.
- Room Temperature Ingredients: For optimal results, bring cold ingredients like butter, eggs, and milk to room temperature before using. This allows them to blend more easily and evenly into the batter.
- Measuring Accurately: Use standard measuring cups and spoons to ensure precise measurements. Level off dry ingredients using a knife or straight edge to avoid overpacking.
- Properly Greasing and Lining Pans: Generously grease and flour baking pans or line them with parchment paper to prevent sticking. This ensures easy release of the baked goods.
- Oven Temperature: Preheat the oven to the specified temperature before baking. This creates a consistent environment for even cooking.
- Baking Times: Baking times can vary depending on the oven, so keep an eye on the pastries during baking. Use a toothpick or skewer inserted into the center to check for doneness.
- Cooling Thoroughly: Allow baked goods to cool completely before assembling or frosting. This helps prevent them from becoming soggy or falling apart.
- Storing Properly: Store baked goods in airtight containers at room temperature or in the refrigerator, depending on the recipe. This helps maintain their freshness and flavor.
Conclusion:
With careful attention to ingredients, measurements, and techniques, these Danish pastry recipes offer a delightful fusion of flavors and textures. From the buttery, flaky layers of the Hindbærsnitter to the indulgent custard filling of the Hindbærsnitter, these treats are sure to impress. Whether you're a seasoned baker or a novice in the kitchen, these recipes provide a delightful opportunity to explore the art of Danish baking. Embrace the process, savor the aromas, and create unforgettable moments with loved ones as you indulge in these delectable pastries. Happy baking!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
