Saturday, November 20, 2010
Danish Delicacies
Denmark being my current home country, it was an easy choice for letter D in my E.A.T. World challenge. Deciding what to make, however, was not as easy. While I'm not a big fan of many of the traditional Danish main courses (most of which include meat or fish in one form or another), I love the unbelievably wide selection of cakes and desserts. For someone with a sweet tooth like mine, Copenhagen is the place to live.

I chose only one typical Danish pastry for this challenge, but you will probably see many of my other favorite Danish recipes on the blog later on, too. :) The recipe today may sound time consuming, but is actually really quick and easy to make - and the result will melt in your mouth.



Hindbærsnitter 
  • 1 2/3 c all-purpose flour
  • 1/2 c vegan buttery margarine
  • 3/4 c confectioner's sugar
  • 1 tsp vanilla sugar (or vanilla extract)
  • 1/4 c very cold water
Filling:
Raspberry jam or marmalade

Glaze:
Juice of 1/2 lemon (about 2 tbsp)
1-2 c confectioner's sugar

Vegan sprinkles (optional)

To make the dough:
Put all ingredients in a food processor, and process until a ball forms. Wrap the dough in plastic wrap, and place in the refrigerator for at least one hour, until quite firm. If you are impatient like me, you can also place it in the freezeer for 10-15 minutes.

Preheat the oven to 200 C/400 F.

Divide the dough in two, and roll each piece out into an equal-sized rectangle. Place both pieces on a baking sheet - on top of baking paper! - and bake for 15-20 minutes, until lightly browned on the edges.

While the dough is in the oven, make the glaze by combining lemon juice with confectioner's sugar. Add enough confectioner's sugar to form a spreadable, yet not too runny mixture.

As soon as the pastry is out of the oven, spread raspberry marmalade on one of the layers, and gently (using the baking paper) slide the other layer on top. Now spread the glaze on top of the top layer, and decorate with sprinkles of your choice (you could use chopped nuts or chocolate as well, or no sprinkles at all. I used vegan strawberry sprinkles that I discovered the other day ;)). Cut into small rectangles - or other shapes of your choice - carefully not to crack the layers too much.

Enjoy! :)



As you can see, I had good intentions to make a tutorial - this is the dough before baking. However, I miserably forgot to take any pictures between taking this out of the oven and cutting into final shapes.


Have a nice weekend, everyone! Do you have any exciting plans for this one? :)
 
posted by Seglare at Saturday, November 20, 2010 | Permalink |


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