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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.