Danish”Hindbærsnitter” – frosted raspberry pop tarts!

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I have tasted Hindbærsnitter twice in my life. Today, making these, and a year ago, when I made my first batch ever of Hindbærsnitter. This was embarrassingly enough also my first taste of hindbærsnitter after 5 years in Denmark, where these sweet pop-tart-looking things appear and are sold in every bakery  you go by. And lord knows I´ve been around those Danish bakeries quite often, so I´ve had several opportunities to try them out. Buuut there were always some Cinnamon-rolls or other tempting goods that got in the way, so I never really got around to it. But last summer I made a lot of raspberry marmalade, and I needed to put it to use, so I thought of the so-called Hindbærsnitter and decided to give it a go. And it was good, I tell ya… And I couldn´t help but thinking: What took me so long? Why haven’t I tasted them before?

(Well I´m not sure if this really counts: I mean, I´ve only tasted my own , never a true Danish hindbærsnitte, so for all I know, my version might be waaaay off. But I don´t think so, though. I´ve done my recipe research, so I think a Dane would approve…)

And fast forward to today, I´m where I was a year ago. I needed an excuse to keep me busy inside, as it´s pouring down outside, and to treat myself with something sweet…  After all it´s suppose to be my summer holiday, and with this weather and temperature I thought I deserved a day on the sofa, accompanied by baked goods, coffee and a good book. So I stayed inside making raspberry marmalade and went on baking Hindbærsnitter. Luckily, they came toghether quickly and without much effort, so the rest of the day could be spent relaxing enjoying the results…

Like I remembered, they were lovely. Really sweet both by their look and taste. I might have gone a little overboard with the frosting, but who cares. Days like these crave sugar…!

Hindbærsnitter

  • 250 g all purpose flour
  • 1 tsp baking powder
  • 250 g cold butter (chilled and cubed)
  • 250 g sugar
  • 1 egg
  • + about 300 g raspberry jam

Frosting

  • 400 g confectioners sugar
  • + water or lemon juice

Method

Preheat oven to 200 degrees C and line two baking sheets with parchment paper.

Make the dough: Stir together the flour, sugar, and salt. Work in the butter with your fingers, pastry blender or food processor until pea-sized lumps of butter are still visible, and the mixture holds together when you squeeze it. If you’ve used a food processor, transfer the mixture to a large bowl and add the egg. Mix just until everything is cohesive, kneading briefly on a well-floured counter if necessary.

Refrigerate for 3o minutes.

Make the tarts: Divide the dough in half, and place on a lightly floured work surface.  Roll the crusts with a rolling-pin into a size of 12×25 cm and  3-4 mm thickness.

Bake in a preheated oven until the edges are lightly golden brown, about 10 minutes. (Be sure to keep an eye on them, time depends on how thin you roll them) Allow to cool on the baking sheets.

Meanwhile, stir together the confectioners’ sugar and water/lemon juice and make a spreadable frosting. It should be quite thick. Spread one of the cooled tarts with frosting and sprinkles. (I used freezedried berries) Spread raspberry jam out on the other pastry.  Sandwich them together, the frosted pastry on top of the raspberry spread. Press them a little together if you manage, and cut into (in)appropriate sizes.

Serve once the frosting is completely set or not, if you can’t wait (like me) and like it a little soft and sticky. Now all you need is a blanket and a cup of hot beverage, and something to read, and the summer-rain can just keep coming…cause I´ve got hindbærsnitter, the perfect accompaniement on a rainy day!

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Whole wheat blueberry rolls

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Long time no blogging. I know. Seriously a long time. And I can´t really blame life of getting in the way or something like that, as I´m ending my 2-months long summer holiday with no job, no – or very little studying and not really any good summer-weather either, “forcing” me outside… So there should have been plenty of opportunities to bake, cook and blog, but too much time makes me lazy… What can I say? The less I do, the less I….do. But now I´m back! Because I´ve really actually cooked and baked and eaten a lot of good food this summer, so I guess I ought to share some of it, and not keep it all to myself!

The last weeks, when there was several days in a row without rain (yeah, I know) I packed my blueberry-picker and went hunting. (Appearantly the picker is a somewhat Norwegian, or maybe scandinavian? thing, because it really attracts tourists!) I´ve had heard that the blueberry season was started, and some friends had already been having good luck finding berries, so I was pretty optimistic. But I have to say I was a little disappointed. There weren´t as many as previous years, and besides, they were small, but I thought to myself that a cold summer with a slow ripening process would produce even better berries, as the case is for strawberries. It wasn´t until some old ladies came along and spotted me and my picker in the woods, who also noticed the small size of the berries and claimed that they weren´t sweet, that I actually took a berry-tasting-test. I thought they might have said it to scare me off and have the berries to themselves, but they were right. The blueberries weren´t really sweet. Bummer. But I finished the surrounding blueberry bushes and started to walk home. On my way I came to talk with another guy curious about the berry situation, who asked about ripeness, size and flavour. When I said that they were pretty small and also a little sour, he said “Well, then it´s almost a complete waste of time!” And I wondered, was it? Did I spend so many hours for nothing? I would prove him wrong! These blueberries maybe aren´t the best for snacking, but put into baked goods in companionship with sugar and butter, that would probably make up for it! I made some jam right away, which was lovely, but now, it´s time to do some baking, I figured! Today I invited a friend over for coffee and something home-baked, so I figured it was a nice opportunity to use some of the berries. I finally made a decision on what to bake (my first intention was a blueberry bundt cake, eventually a pie – but as there was just the two of us, I figured it would be better with something in a serving size that also could be frozen) and landed on these blueberry rolls.

I was a little short of time, so I tweaked my single-rising yeast recipe, and adapted it to a more suitable number of rolls. I substituted most of the wheat with whole wheat, and used fresh blueberries, butter, sugar and marcipan for the filling. They turned out delicious! A little burned, but still good!

Whole wheat blueberry rolls

  • Prep time: 1 hour and 30 minutes (or more if you have the time)
  • Cooking time: 15 minutes
  • Total time: 2 hours

Ingredients – makes 12 rolls

  • 2 dl milk
  • 100 g butter
  • 100 g powered sugar (which I replaced with regular sugar)
  • 30 g fresh yeast
  • 1/2 tsp cardamom powder
  • 500 g flour (I used about 3/4 whole wheat, and 1/4 regular wheat)
  • 2 dl blueberries
  • 50 g sugar
  • 50 g butter
  • 50 g marcipan

Instructions:

Bring milk, sugar and butter to a boil in a large pan. Remove from heat and allow to cool until it reaches a lukewarm temperature. You can speed up the cooling-down process by putting the pan in the zink filled with cold water. Add the yeast into the mixture, and stir in cardamom and the flour. (If the pan isn´t big enough, simply pour the milk-mixture into another bowl, and then add the flour) Knead the dough into an elastic large ball, using your hands dusted lightly with flour. (If you have them time, put the dough in a covered bowl, and let rise in a warm place about 1 hour or until the dough has doubled in size – but the original recipe actually skips this point!)

Preheat oven to 200 degrees Celcius. Roll the risen/or unrisen dough out on a lightly floured surface, until it is approx 30×40 cm long and 1/2 cm thick. (The thinner you get it, the more area you have for filling, so that might have to be adjusted up or down accordingly if you roll it thicker or thinner)
To make filling, combine all ingredients in a bowl, mashing the berries slightly.
Spread the filling evenly over the surface of the dough.

(Whereever you go from here, is entirely up to you, whether you want to roll them like a cinnamon roll, or make them something like mine. I won´t say how I my rolls got their look, cause I did it wrong (again) and it turned out quite messy… If you´re like me, and cannot figure out the twisting, here´s an instruction video: How to twist a cinnamon-roll, or else, here´s how it goes)

Now fold a third of the dough towards the middle, and fold the other third over the first one, so you have 3 layers of dough. Cut the dough into 12-15 strips about 2 cm wide. Twist each strip until the dough stretches 20 cm long. Twist it around to shape it into a snail shell (roll) tugging the end of the dough under the roll Place the buns on a baking sheet covered with baking paper, with the twists facing upwards. Cover and let them rise to reach the double size for approximately 1 hour. Sprinkle the buns with sugar and chopped almonds. Bake them on 200 C for about 12-14 minutes or till they turn golden. Cool on a rack, or enjoy immediately, when they´re still warm and the filling is gooey…

Perfect to break apart and eat it bit by bit, making room for a zip of black coffee in between the bites! I love to eat them like that, getting a feeling of all the different textures and flavors. And the berries were perfect in these rolls! The buns turned out sweet and buttery, hearthy and filling because of the whole wheat, and the marcipan gave a lovely almondy flavour! I knew the berry picking wasn´t a waste!