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Hindbærsnitter aka Danish raspberry pop tarts

NO16 – unique dinning experience
September 24, 2018
Chocolate autumn cake
October 20, 2018

Hindbærsnitter are well-known in the whole Denmark raspberry pop tarts. Two flaky plates of crust, with raspberry marmalade in between.... mhm... this must be good!

D anish cakes are usually extremely simple, and sweet, but also minimalist. I love discovering and experimenting with new-traditional recipes.

This time I have a really easy and worth trying recipe for hindbærsnitter, aka raspberry pop tarts. They are so easy to make, and the end result is way better than the bakery bought ones, trust me, they were approved by my Danish hubby :)
So why not trying them at the weekend?

Print Recipe
HINDBÆRSNITTER
Prep Time 15 min
Cook Time 20 min
Passive Time 30 min
Servings
slices
Ingredients
Filling
Icing
Prep Time 15 min
Cook Time 20 min
Passive Time 30 min
Servings
slices
Ingredients
Filling
Icing
Instructions
Crust
  1. Chop butter into smaller pieces and add to a mixing bowl. Add the remaining ingredients and knead the dough. Place in the fridge for 30 min.
  2. Divide the dough into two equal pieces. Roll out each piece into a rectangle, around 20x30cm. Transfer the dough onto a baking pan, lined with baking sheet. Bake 20-25 min. in 175°C.
Assembly
  1. Cut still warm crust plate lengthwise. Spread the raspberry marmalade on one half, and cover with another. Do the same with the second crust plate.
  2. Prepare the glaze (mix icing sugar with lemon juice) and cover the top crust. Cut cake into 5-6cm slices.
  3. You can sprinkle some freeze-dry raspberry or funfetti on top.
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