A Danish Favorite
Hindbærsnitter have always been a favorite in our house, and they are definitely a universally beloved pastry in Denmark. You can find them anywhere, and they sometimes vary in appearance. The baker near us used to make them with a lattice top (we have a version of that recipe as well!), so they looked a bit more like what we would call a pie in the US!
A Version of a Pop-Tart!
These pastries can best be described as a sort of gourmet pop-tart. They are, of course, much tastier and less sweet! They consist of a layer of tart raspberry jam sandwiched in between two layers of sweet, flaky shortcrust pastry. Usually, they are then decorated with a powdered sugar glaze and colorful rainbow sprinkles. Yum! They are just so heavenly and so addicting!
Tips & Tricks
This recipe is quite simple, and if you’ve ever made pie crust or shortcrust pastry before, it’ll be a breeze! It helps to have a food processor, which speeds up the pastry making process immensely. Also, we would highly recommend making homemade jam using our recipe below. Our recipe produces quite a tart jam, which really makes a difference in the balance of flavors in this pastry!
Enjoy your hindbærsnitter! Be sure to leave a comment and rating below, or tag us on Instagram if you post a photo!
Watch Our Video!
This video shows you how to make the jam and the pastry for hindbærsnitter! While the assembly is different (this video is for the lattice version) it may still be helpful to see the process!
Hindbærsnitter (Raspberry Bars)
Ingredients
PASTRY DOUGH
- 300 grams (2 1/2 cups) all-purpose flour
- 200 grams (14 tbsp) unsalted butter, cold
- 50 grams (1/2 cup) powdered sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1/4 tsp salt
FILLING
- 275 grams (a little less than 1 cup) raspberry jam (homemade or storebought)
GLAZE
- 250 grams (2 cups) powdered sugar
- A little bit of water
- Rainbow sprinkles
Instructions
- Optional: To make your own jam, follow our recipe here. Let this cool in a heatproof bowl and refrigerate until set!
- Combine flour, powdered sugar, and salt in a food processor and pulse to combine. You can also do this by hand in a bowl.
- Add cold butter and pulse in the food processor until it looks like sand. If doing this by hand, just break up the cold butter with your fingers and crumble until you reach a sand like consistency.
- Add egg and vanilla extract and pulse until the dough starts to come together. If working by hand, add to your bowl, mix to distribute, and gently press together until your dough forms a ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Preheat your oven to 375 degrees F (190 C). After refrigerating, roll out dough into two large rectangles of equal size. The dough should be about 1/4inch thick. You may have a little extra, which I made into mini rectangles on the side! The overall size doesn’t matter as much as keeping both rectangles completely equal.
- Transfer dough to a baking sheet lined with parchment paper. Prick your dough with a fork to prevent bubbling and uneven rise. Bake for 10-15 minutes until lightly golden brown around the edges.
- Transfer to a cooling rack and let cool for about 5-10 minutes – while still slightly warm, spread jam (homemade or store bought) on one rectangle and carefully place the other rectangle on top (it’s okay if it cracks a little!).
- Let this cool completely. Mix together powdered sugar and a small amount of water (you want it to be as thick as possible while still able to spread) Add the glaze over the top, being careful not to spill over the edge.
- Add sprinkles, let the glaze set, cut into 8 squares, and enjoy!
I used a buttercream frosting just because. So rich I cut them into generous 1 inch squares. Next time I would use a tad less jam because of that butter cream. YUM!
I wonder if it would work to roll one large rectangle and then just cut it into equal halves…?
Thank you for using our recipe and so glad you liked it! We definitely think rolling it into one large rectangle and then cutting into equal halves would work!
This looks delicious and I want to try the recipe. Can you please tell me what the dimensions of each of the rectangles should be? This will be helpful as I roll out the dough. Thank you!
Hi! The dimensions for ours were about 6 inches by 12 inches, but it really doesn’t matter much as long as you keep the dough about 1/4 inch thick! Hope that helps 🙂
Can these be frozen or dough refrigerated for a few days? Hoping to make ahead of time.
Hi! Yes, the dough can be refrigerated for several days, although I wouldn’t make it more than 4-5 days in advance. You can also bake the bars ahead of time and freeze them, then defrost and ice them before serving. Hope that helps!