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–+ servings
Raspberry slices on a piece of parchment paper topped with sprinkles

Hindbærsnitter (Raspberry Bars)

4.41 from 10 votes
These hindbærsnitter, or raspberry bars, are almost like gourmet Pop-tarts - a layer of tart raspberry jam sandwiched between two pieces of flaky, buttery shortcrust pastry. Topped with a basic frosting and rainbow sprinkles, there is truly no better dessert!
Servings 8 servings
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes

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

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!
    Raspberry jam cooking on the stove
  • 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.
    Shortcrust pastry dough in the food processor
  • 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.
    Shortcrust pastry dough in the food processor
  • 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.
    Shortcrust pastry dough rolled out into two equal sized rectangles
  • 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.
    Shortcrust pastry dough after baking on a cooling rack
  • 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!).
    Jam spread on one of the rectangles of shortcrust pastry
  • 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.
    Powdered sugar and water mixed until a thick consistency is reached
  • Add sprinkles, let the glaze set, cut into 8 squares, and enjoy!
Course: Dessert, Snack
Cuisine: Danish
Keyword: butter, buttery, classic, fruity, icing, raspberry, shortcrust pastry, traditional
Difficulty: Beginner