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Hindbærsnitter
Hindbærsnitter
Hindbærsnitter is a traditional Danish pastry made with a delicious raspberry filling sandwiched between two layers of buttery shortcrust pastry. It’s often topped with a sweet icing and sliced into rectangular bars.
Ingredients
Method
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the flour and sugar. Add the cold, cubed butter and rub it into the flour mixture until it resembles breadcrumbs.
- Add the egg and mix until the dough comes together. If the dough is too dry, you can add a little bit of cold water.
- Divide the dough in half and roll out each piece into a large rectangle on a floured surface.
- Spread the raspberry jam evenly over one of the rectangles, leaving a small border around the edges.
- Carefully place the other rectangle of dough on top of the jam-covered one and press the edges to seal.
- Bake in the preheated oven for about 20-25 minutes, or until the pastry is golden brown.
- Allow the hindbærsnitter to cool completely before icing.
- In a small bowl, mix the powdered sugar with enough water to create a thick icing. Drizzle the icing over the cooled hindbærsnitter.
- Cut the pastry into bars and enjoy!
Nutrition
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