Header shot of a plate of raspberry jam bars.

Raspberry Lilac Hindbærsnitter (Raspberry Slices)

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On my first trip to Copenhagen, I discovered the hindbærsnitter. This Danish confection is basically a raspberry jam bar, or raspberry slice. Not unlike a Poptart (but, y’know, good). I was smitten. Fruity jam sandwiched between two buttery pieces of shortcrust pastry and topped with a layer of frosting is my kind of treat. I got it at a coffee shop, and it paired perfectly with my cappuccino. The rest of my trip (and on my second trip a few years after that), I kept an eye out for them everywhere I went. Unfortunately, however, despite having a couple of nordic bakeries in Los Angeles, I haven’t been able to find these at home. So this year for my birthday, I decided to make myself some hindbærsnitter! I also decided to share the recipe with you. My version is very similar to the ones I had in Copenhagen. The major difference here is that I added lilacs to my batter and to my glaze. They give these bars a light floral taste that complements the raspberry jam nicely. They also make for a very pretty topping.

Ummm where do I find lilacs?

So here’s the thing. Lilacs are a seasonal delicacy. I’ve only been able to find them during the spring, and only at the farmer’s market. (Actually, I saw some at Trader Joe’s the other day. I wouldn’t recommend using lilacs from the flower section of a store, though, as they may be treated with pesticides or chemicals that help preserve them.) Another great way of getting lilacs is by foraging them. This is a great option if you’re able to positively identify them and are confident that they haven’t been treated with pesticides.

Sourcing these little buds can definitely be tricky, so the other option is to just omit them. While they do add some nice floral notes to these hindbærsnitter, those notes are subtle. Raspberry is the dominant flavor here. So rest assured, if you omit the lilac you’ll still be left with a delectable treat! If you do opt to omit, simply use water instead of lilac syrup when making your glaze. No substitutions are necessary for the dough – just skip that step.

On measuring ingredients

When baking, properly measuring your ingredients is of the utmost importance. I love to eyeball ingredients while cooking, but when it comes to baking I always measure. The best way to do this is with a kitchen scale. They’re inexpensive and a great tool if you cook or bake often. I’ve linked the one I use. If you don’t have one, however, that’s ok! The main thing you’ll want to be mindful of is flour. Don’t just scoop flour up with your measuring cup, as you’ll likely end up with too much, which could throw off your bake. Instead, spoon flour into your measuring cup and level it with a knife.

Do I need a special jam for these hindbærsnitter?

No, your favorite raspberry jam will do just fine! Truth be told, these are highly customizable and you can use any jam you’d like, raspberry or not. I’d probably recommend using raspberry the first time you make it. That way you can experience the raspberry slice as intended. But after that, feel free to play around! This time, I used Bonne Maman. It’s a high quality jam that I can trust in a time consuming baking venture. In the future, however, I could see myself using a homemade jam. I have a hunch that my homemade raspberry rose jam would be delicious in this.

A note on shaping:

When making these, you make two rectangular dough sheets and then cut them into whatever shape you’d like once they’ve baked and cooled. I opted for slender isosceles triangles, but you can do squares or rectangles if you’d like! Cutting your pastry slabs can be a little bit scary, but fear not – if you lose any bits in the process you can always glue them back on using your glaze. Obviously, the shape and size you cut your p into will determine the number of servings you get. So keep that in mind. The number I list in my recipe is directly correlated to the shape I used.

Let’s talk toppings.

You can top these however you’d like. I used lilac glaze, fresh lilacs, and lightly crushed freeze dried raspberries. Sprinkles are also a great option, though! I personally prefer the freeze dried raspberries because they have such a striking appearance and add so much flavor. But if if sprinkles are more your speed, go for it. You can also decide how much glaze you’d like, or if you’d like to use any at all!

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Raspberry Lilac Hindbærsnitter (Raspberry Slices)

Course Dessert, Snack
Cuisine Danish
Keyword danish pastry, hindbærsnitter, raspberry jam, raspberry jam bars, Raspberry Lilac Hindbærsnitter (Raspberry Slices), raspberry slice, shortcrust pastry
Servings 10

Equipment

  • Food processor
  • Rolling Pin
  • Parchment paper
  • Plastic wrap

Ingredients

Hindbærsnitter (Raspberry slice)

  • 2 1/4 cups All purpose flour 281g (Plus extra for sprinkling during the rolling step.)
  • 3/4 cup Powdered sugar 75g
  • 1/4 tsp Salt
  • 1/2 cup Fresh lilacs
  • 14 tbsp Cold, unsalted butter 200g (Cut into cubes)
  • 1 Large egg
  • 1 tsp Vanilla extract
  • 1/2 cup Raspberry jam

Glaze

  • 2 cups Powdered sugar 260g
  • 6 tbsp Lilac syrup (Recipe linked in post. If you don't have access to lilacs, substitute with water.)

Toppings (optional)

  • Lightly crushed freeze dried raspberries
  • Sprinkles
  • Fresh lilacs

Instructions

  • Add flour, powdered sugar, salt, and fresh lilacs to the bowl of a food processor and pulse to combine.
  • Add cold butter cubes and pulse until it becomes a sandy consistency.
  • Now add your egg and vanilla extract and process until it comes together. Once it looks distinctly dough-like, turn the food processor off and remove the dough. Roll it into a ball and cover it with plastic wrap (an airtight container will also work), then let it chill in the fridge for at least 30 minutes.
  • Preheat oven to 350° Fahrenheit and line a baking sheet with parchment paper or a reusable baking mat.
  • Set out a piece of parchment paper and sprinkle it with flour. This will be your rolling surface. Once your dough is chilled, roll it into two large, uniform rectangles. Mine were about 8" x 10" and 1/4" thick, but just do the best you can. (You can also roll it into one giant slab and then cut it into two matching rectangles. Whatever you find easiest.) Transfer your dough rectangles to your prepared baking sheet and bake for 15-17 minutes, or until they're a light golden hue. Transfer to a cooling rack and let cool for about 10-20 minutes.
  • While the shortcrust is cooling, make your glaze! This part is super easy. Just whisk together the powdered sugar and lilac syrup (or water) until smooth!
  • When the pastry has cooled, spread raspberry jam all over one of them. Then place the other on top of it. Spread glaze on the top of that one (you can use as much or as little as you'd like – I covered the entire surface in a thin layer of it). Immediately after adding the glaze, sprinkle any toppings you're using on top!
  • Wait for the glaze to set before cutting. I cut mine diagonally to make isosceles triangles, but you can cut them however you'd like (squares, rectangles, etc).

Notes

These will keep at room temperature for a few days. You can also refrigerate them if you’d like.

If you make these, I really hope you love them! Let me know what you think in the comments or on Instagram. Bonus points if you tag me in a picture. I always love seeing your creations. Especially when they’re as pretty as these hindbærsnitter.

Looking for more sweet treats? Try my passion fruit and jasmine sorbet or my malted chocolate chip cookies!

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