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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Waleskringle

waleskringle with raspberries

I officially have a lot of berries. When I see ripe good looking berries, I cannot resist. Wherever or whenever. (In the words of Shakira) Today I went to the mountains to pick blueberries, but on the way I found myself a new raspberry place, with so much berries, I simply couldn’t pass them. I was there for about an hour, before heading to my main goal, the blueberries. But more raspberries came my way, and I was delayed again. And to make a long story short; a couple of liters later, I was on my way home. Carrying a plastic bag with blueberries, an ice cream box with raspberries and a large cookie box with red currants in my backpack. Blue fingered and with lots of mosquito bites. But we all know sacrifices must be made to have quality jam and desserts.

I somehow managed to store most of it in the freezer, but that also meant taking out a few things. Amongst other this waleskringle that I made for 17. mai, the Norwegian national day. Waleskringle is basically puff pastry and cream puffs but together with some kind of filling. Why it’s called Waleskringle I don’t know. Maybe it has its origin in Wales..? Anyway, today was a nice day to eat it, cause I could pair it up with some fresh berries. I already had 2 boxes of storebought raspberries in my fridge waiting. And now I have 2 more liters of handpicked raspberries and red currants plus 3 liters of blueberries. Oh, the possibilities. But first I have to eat my way through what I already have. Puh! But this is a nice place to start, a lovely summer dessert/cake. My mom always used to make this for my birthday with strawberries. It’s simple but beautiful, and you can fill it with whatever you like. Whipped cream, custard, whipped cream with fresh fruit or berries, jam, rum whipped cream, pastry cream or chocolate. But the classic, like I went for today is whipped cream and custard, dusted with icing sugar. I just had to fill it since it was already made, but here’s what you do from scratch.

Ingredients
2 sheets of puff pastry
2 1/2 dl water
1/4 teaspoon salt
125 g butter
125 g flour
4 eggs

Preheat oven to 200 C
(It’s important not to take the cream puffs out of the oven too early, because they will collapse.)
Roll out the puff pastry and cut out a kringle, a ring or another shape onto the baking sheet, and prick dotts with a fork.

Bring the water to the boil under a lid. Add salt and butter and allow to melt. Turn down the heat then tip in the flour and beat vigorously with a wooden spoon. As soon as the mixture starts to come away from the side of the pan, stop beating and tip onto a plate to cool. Return the mixture to the pan, then gradually beat in the eggs, a little at a time, mixing well between each addition, until you have a smooth paste.

Fill the choux pastry in a piping bag with a starshaped nozzle and pipe roses onto the rolled out puff pastry.
Bake for 25-30 minutes until well risen and golden brown. Don’t open the door before it’s done, or it will fall together. Cool on a rack.

Cut it in half and fill with cream and custard (or your chosen filling) right before serving. Dust with powdered sugar. Or powdered sugar frosting. That’s good too. Randomly sprinkle some berries over and around, and you’re there. Enjoy the sight and have yourself a slice.