Sunday, March 18, 2012

hindbærsnitter - a little slice of heaven

hindbærsnitter - a perennial favorite in any danish bakery. small squares of crisp, buttery dough, stuck together by raspberry jam and topped with a simple frosting glaze and a few sprinkles. my child loves them and i often grab one of those packages of four that's temptingly laid out by the cash register at grocery stores that have a bakery. but no more will i be tempted by the kind the you buy, because i have discovered how sinfully and deliciously easy they are to make. and how much better the homemade ones taste, especially if you use your own homemade raspberry jam.

the ingredient list is not long, the effort is minimal and result absolutely delicious. they're sort of a danish version of a pop tart that doesn't need toasting.

hindbærsnitter (danish pop tarts)

the dough:
200 grams butter
100 grams powdered sugar
300 grams flour
2 egg yolks

raspberry jam

the frosting:
200 grams powdered sugar
a few tablespoons of milk
a little dash of vanilla


put the butter and powdered ingredients in your food processer and blitz them up until they are thoroughly combined and the contents look a bit grainy. add the egg yolks one by one. mix it only until it comes together into a ball of dough. my dough is very yellow thanks to the eggs coming from our own chickens. i have made these three time and on one occasion i needed to add 3 egg yolks to make it come together properly - but that's because some of our eggs are smaller than the kind you can buy in the store. you can see whether the dough has come together properly or not - if it hasn't come together in a ball, it probably needs an extra yolk.

divide the dough into two discs of equal size and refrigerate for up to an hour. roll out the dough between two pieces of baking paper into discs of roughly equal size and shape. bake them in a pre-heated (180°C/350°F) oven for approx. 10 minutes. keep an eye on them, as the dough is delicate and will brown alarmingly quickly! slide one crust onto your counter, keeping it on the baking parchment. spread it with a generous layer of raspberry jam. then, carefully slide the other disc of dough onto the top, fully covering the jam. i have yet to do this successfully - the dough is very delicate and will easily break - however, you can cover the cracks with frosting and it will not affect the taste, so it's ok. 

while they are cooling a little bit, mix up your frosting - you could use a squeeze of lemon instead of milk if you'd like a lemony touch to your frosting - put in only enough liquid to make an easily-spreadable/pourable glaze and put it immediately on top of your dough. add sprinkles if you like - i do it because it's traditional, but they don't really NEED the sprinkles.

brew up a fresh pot of tea or coffee and watch them disappear. my family is absolutely madly in love with them and they disappear like crazy around here. in fact, this is the last one and i'm off to make another batch right now.


Michelle said...

I would love to try this! Do you have a good conversion tool for metric to imperial measurements for us in America? Or is x-e just fine? Does the chemistry change a little with the conversion?? Thanks for the advice!

julochka said...

Michelle - i knew i should have included the US measurements - just use 1 C of powdered sugar, just shy of 2 cups of flour and two sticks of butter. i don't consistently use the same conversion site, but google whatever it is i'm going to convert every time. the chemistry can be a bit different - your flour is probably a bit fluffier than ours is - if it looks too sticky, just add a little bit more. it's a very buttery pie crust-type pastry in consistency.

Michelle said...

Okay - wow - these are intense! I used a pot of pear, lemon and ginger jam, which was tasty, but perhaps didn't offer the tart raspberry contrast with the rich pastry. We liked them, but they were serious pastries. I think we'll make them again.... for a crowd! And withe sharper/tarter jam... any advice? raspberry, rhubarb, gooseberry?

julochka said...

i've got my first non-raspberry batch on the go today. they'll be strawberry. husband thinks it's sacrilege. :-) but i'm out of raspberry jam, so we've got to use what we have.

i imagine that it requires tart or at least very flavorful, or else maybe leave off the glaze, as it would be overpoweringly sweet. or maybe use lemon as the liquid in the glaze, to bring a tartness in there.

i'll soon have rhubarb and will try that as well, perhaps mixing with a bit of strawberry, as i love that combination. i've also thought about trying nutella. i think the combinations are potentially endless, but raspberry is the traditional flavor.


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