Wednesday, August 22, 2018

Hindbærsnitter or Raspberry Bars

You know you're in a Dane's kitchen when you open the fridge and find not only butter, lots of butter, but also Raspberry or Strawberry Jam, alongside the pickled herring and pickled beets and Asier
We've also been known to hoard buy lots of marzipan or almond paste and put it aside so we have it handy to bake with.  And if you go in to the spice cupboard, you're likely to find lots and lots of cardamom, the whole seeds that is, not that powdered stuff, and some cinnamon as well.  
These are all the building blocks we make our baked magic from. 
Like these.
 Hindbærsnitter or Raspberry Bars. 
Hindbærsnitter


And in this case I used not only some butter, but also some Raspberry Jelly. ( I would have used jam but could only find jelly at my local store.)
I've been having fun with making and of course eating, more Danish food lately.   I'm getting ready to revise and reissue my cookbook, Hygge - Danish Food and Recipes,
I'm adding more soups, a couple more entrees and some more lækker baked goods.
Lækker means delicious, in Danish.

And this recipe totally qualifies. 
I've heard this referred to as a Danish Pop Tart, but I'm sorry, but those people are sadly mistaken, as in totally wrong.
I mean it, totally wrong.
I said it.  Wrong, wrong, wrong.

You can find these at a lot of patisseries or pastry shops in Denmark, it's popular with the young people, and it makes a great offering for afternoon coffee.  And if you've got a craving for something totally sweet that reminds you of your childhood, if you're Danish that is, this is perfect.
This is a sweet pastry double-decker dessert bar with Raspberry Jam or Jelly sandwiched in between and topped with a thick glaze.  And finished off with some candy sprinkles for a truly festive look.
First layer baked and ready for the jam.
And here it is with the jam.
Hindbærsnitter
After being topped with the second piece of baked pastry, whoops, had to trim this one.  As you can see on the edges, it's a barely golden brown. (and I managed to get a lovely thumbprint on the edge)
  you need to glaze it. after trimming it to size so that both pieces are equal in size.
Hindbærsnitter
And then the fun begins, and if you've got some kids hanging around the kitchen, they'll love the next part, decorating it with some colored sprinkles.
Hindbærsnitter
 Gotta make sure you've got lots of glaze on there.
Hindbærsnitter
Hindbærsnitter
and then you need to cut it into pieces.  I started using a big knife, but then found out that my pizza cutter worked great for this.
Hindbærsnitter
 And if you happen to need to sample a piece along the way, I won't tell if you don't. 
Hindbærsnitter



Yield: 18 pieces

Hindbærsnitter (Raspberry Bars)

prep time: 20 minscook time: 7 minstotal time: 27 mins
This is a favorite of not only Danish schoolchildren but also their parents. It's a great accompaniment to afternoon coffee or a little something for dessert.

ingredients:

Pastry
300 gram flour - sifted
150 gram confectioner sugar
200 gram butter -slightly cold
2 egg yolks
1 teaspoon vanilla
1/2 cup flour + for rolling out

Filling
8-10 oz. Raspberry Jam

Topping
2 cups confectioner sugar
2-4 teaspoons water, enough to make a thick glaze.
Colored sprinkles

instructions:


Cut the butter into the flour and confectioner sugar then add the egg yolks and vanilla extract.  Work this into a soft dough, divide it in half and flatten each piece.  Place into fridge for 30 minutes to an hour. 
Preheat oven to 400 degrees.  
Take half the dough out of fridge, sprinkle the rolling surface generously with flour.   (You can also roll this out on a piece of parchment paper if needed) Roll out to a thickness of 1/4 inch, as close to a rectangle as you can get.  I measured mine, and trimmed it to make sure it was a rectangle. It was 20x30 cm.  Place back in fridge while you roll out the second sheet.  You're going for 2 sheets of pastry that are the same size.  Any bits you cut off can be re-rolled and cut into either rounds or another smaller rectangle.
If you can bake both pieces at once, great, but if not, bake the first sheet for 6-7 minutes or until it turns color and is a golden color on the edges.  While the first sheet is baking, mix up the glaze and set aside.  Also stir the Raspberry jam or jelly together until it's nice and smooth. 
As soon as the first sheet is baked, take out of oven and place the second sheet of pastry into the oven to bake.  While that one is baking, spread the baked sheet of pastry with a layer of jam while it is still warm.  As soon as the second sheet comes out of the oven, let it sit for a couple of minutes to cool, then very carefully place the second sheet on top of the jam layer.  Spread the thick glaze on top and sprinkle with the colored sprinkles. 
Cut into equal slices and serve.  I used a pizza cutter and it worked brilliantly
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All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2018, with all rights reserved thereof.    
 Just released - Nibbles and Bites - A Compilation of Appetizers, Canapes and Finger Foods.  Available as both in book form and as an ebook.  
My cookbook Hygge - Danish Food and Recipes would be a great gift for any foodies in your life. Available as a Kindle e book or in paperback. Autographed copies are also available at the Danish Windmill in Elk Horn, Iowa or on their website. 
Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

2 comments:

  1. Your Raspberry Bars look delicious! Thanks so much for sharing with us at Full Plate Thursday, we sure enjoyed your post!
    Miz Helen

    ReplyDelete

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