Danish”Hindbærsnitter” – frosted raspberry pop tarts!

IMG_0532.JPG

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!

IMG_0535

Advertisements

Raw strawberry jam

stirred strawberries

I like oldfashioned things. I like to do things in an oldfashioned way. I’m an old woman trapped in a young body… I love to cook, bake and make things. So with all this in mind, there’s no surprice that I like the idea of preserving fruits and berries for later use. In a few weeks strawberry season will be over, and that was that. At the end of each season I always feel I should have eaten more. So to make summer last into winter, I made raw jam. Uncooked stirred strawberries with sugar. My mother always makes that when the berries are at their peak, at their sweetest and cheapest, so we can have the luxury of homemade jam for the holidays or a random rainy weekend when summer seems so far away. And now I’m making my first batch of jam. This is actually the only jam I eat, I’m not a big jam-eater otherwise, but this is the real deal. It tastes of summer and berries, sweet but yet fresh. I used the recipe at the pectin bag as a starting point, but you really just have to taste and experience what works, I guess. However, it tasted delicious, so if you’re a first timer like me, here’s the measures I used:

Strawberry jam
1 kg strawberries
150 g sugar
30 g pectin

Originally the recipe calls for 250 g sugar and 100 g pectin, but this was sweet enough for me! It depends on the ripeness of the berries too. I reduced the amount of pectin as well, because I didn’t want to taste it.

Remove the stalks from the berries, and cut into pieces. But in a bowl, and mash them together with a fork, or put them in a food processor if you want a smooth jam without whole pieces of berries. I, however, like chunks of berries, so I just mashed them with a fork. In another bowl mix the sugar and pectin to prevent lumps. Add the mixture to the berries, and stir well. Pour the jam into plastic boxes or glasses and freeze. Or put in the fridge if you want some of that lovely jam right away. And you probably want after you’ve had a taste. Luckily this recipe makes enough jam for now and for later! I’m set!

my strawberry preseves