Since a lot of us are still in lockdown, and going out to eat and seeing a movie for Valentine’s Day is not an option, I wanted to share a Valentine’s dessert recipe that you can make with your partner, family, or even for yourself.
Hindbærsnitter (close pronunciation: hen-bear-sni-tar) was one of the first Danish pastries I tried, and they are still one of my favorites. They are sold year-round and can be found in most bakeries here. Hindbærsnitter reminds me of Pop-Tarts because they have two rectangular pastries that have raspberry marmalade in the middle and are topped with a glaze and sprinkles. I wanted to put a Valentine’s Day spin on hindbærsnitter so I cut the pastry dough into heart shapes and topped them with freeze-dried raspberries.
- 1/2 of a vanilla bean
- 1/3 cup of icing sugar
- 2 cups of flour
- 1 teaspoon of baking powder
- 2/3 cup of room temperature butter
- 1/4 cup of water
- If you are starting with a whole vanilla bean, cut the vanilla bean in half. Split the half of the vanilla bean and scrape out the seeds. Combine the seeds with the 1/3 cup of icing sugar to make vanilla sugar.
- Combine the vanilla sugar with the flour, baking powder, and butter.
- Slowly add the 1/4 cup of water and knead the dough together. The dough will be sticky at first, but the more you knead it, the more it should form a single ball of dough. If the dough is too sticky, add more flour. If the dough is too dry and crumbly, add more water.
- Refrigerate the dough for 30-1 hour minutes then roll out the dough.
- Use a heart-shaped cookie cutter to cut out the dough. See the Notes section for other ways to cut the dough if you do not have a cookie-cutter.
- Place the pastries on a baking sheet lined with baking paper.
- Preheat the oven to 190° Celsius/175° Fahrenheit and bake the pastries for 8 minutes. The pastries will look half-baked, but they will become dry after cooling.
Raspberry Filling and Glaze
- 1/2 cup of raspberry marmalade
- 1/2 cup of icing sugar
- 1 tablespoon of lukewarm water
- 2 tablespoons of freeze-dried raspberries
- Let the pastries cool completely and place approximately a teaspoon of marmalade on half of the pastries.
- Make the glaze by combining the 1/2 cup of icing sugar with the tablespoon of lukewarm water. The glaze should be thick and not runny.
- Put the glaze on the half of the pastries without the marmalade. You can either dip the pastries in the glaze or use a spoon to top them.
- After adding the glaze to one pastry, top the glazed pastry with the freeze-dried raspberries then continue until the remaining pastries have been glazed. You want to be sure to add the toppings after glazing each pastry otherwise the icing will dry and the toppings will not stick.
- Place the glazed pastries on top of the marmalade pastries and enjoy!
- Depending on where you live, it may be possible to buy premade vanilla sugar. You can use 1/3 cup of the premade vanilla sugar as a substitute, but for this recipe, I made my own vanilla sugar.
- If you do not have a cookie-cutter, you can use a cup or glass to cut out the pastries. You can also divide the dough in half, roll out and bake the dough as halves, places the halves onto each other after putting marmalade on one half, and cut the hindbærsnitter into rectangles after adding the glaze to the top.
- The recipe made about 36 individual heart-shaped pastries or 18 hinbærsnitter. The number of pastries will vary depending on how you cut the dough.
- You can use a different flavored marmalade or jam such as strawberry, blackberry, or blueberry, but given the name hindbærsnitter (hindbær means raspberry in Danish), raspberry marmalade is typically used.
- Along with freeze-dried raspberries, you can also add chopped pistachio, other nuts, and edible flowers. As I mentioned at the beginning of this post, it is common for hindbærsnitter to be topped with sprinkles, but you can use any topping you would like.
If you are wanting to make other desserts for Valentine’s Day I have these strawberry recipes on my blog, and I also recommend this chocolate dessert made by Lynn on her blog!
- Strawberry Shortcake Æbleskiver
- Strawberry Macarons
- Frozen Yogurt Strawberry Pie
- Easy Chocolate Trifle Dessert
The Blog Brew is a collaboration between myself and 7 other amazing bloggers. Every month each of us will write a post relating to the Blog Brew Collab on our own blogs.
For this month, our theme is Lockdown Valentine’s Day 💕
- February 1st: Apollo Book Review with Rhiannon
- February 2nd: My post! Thank you for reading!
- February 4th: Ways to Celebrate Valentine’s Day at Home with Kim
- February 5th: Romance Book Recommendations for Valentines with Jessie
- February 6th: How to Safely Celebrate Valentine’s Day with Your Friends This Year with Haley
- February 9th: How to Treat Yo Self This Valentines Day with Beth
What are your plans for Valentine’s Day?