Raspberry Bars (Hinderbaersnitter)
Tart and sweet raspberry jam sandwiched between flakey shoe pastry and topped off with tangy powdered sugar icing is what makes this dessert bar so irresistible! Serve them up at a party or enjoy one with coffee, either way they are sure to please.
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What are Raspberry Bars (Hinderbaersnitter)?
I like to call raspberry bars (hinderbaersnitter) a homemade pop tart based on its ingredients and structure - two thin pieces of shortcrust pastry sandwhich a filling of tart raspberry jam and powdered sugar icing covers the top of the bar like frosting.
These tart and sweet bars hail from Denmark where they are commonly decorated with sprinkles and freeze dried raspberries and you can find them in local bakeries year round.
Do I have to use a food processor for the pastry?
It helps to have a food processor because it speeds up the pastry making process, but you can make the pastry by hand if you don’t have a food processor. Make sure to factor in more time to make the pastry and be careful to not over mix the pastry dough.
To make the dough by hand, place the flour, sugar, and salt in a large bowl and mix together well. With a pastry cutter, slice in the butter until the dough resembles tiny pebbles. Mix in the egg and vanilla until dough sticks together and is workable.
What happens if I over mix the pastry dough?
Be careful not to over mix the pastry dough - the dough can become tough or unpleasantly chewy and will likely shrink when it’s baked.
Is it better to use store-bought jam or homemade jam?
Either! This is up to personal preference and the amount of time you have to spend on the recipe. I used a store-bought jam that I know and love for this recipe.
Recipe Variations for Raspberry Bars (Hinderbaersnitter)
Try using a different flavor of jam or preserves. I’d recommend a jam that is not very lumpy.
Of course you may need to change the name, but different types of berry jams would work great. I might try this with pomegranate next!
Helpful Kitchen Tools
parchment paper
rolling pin
How to Make Raspberry Bars (Hinderbaersnitter)
Ingredients
Dough
1 cup unsalted butter, chilled
3 cups all purpose flour
1 cup confectioner’s sugar
1/2 teaspoon vanilla extract
1 large egg
1/4 teaspoon salt
10-12 tablespoons milk or water
Filling
1/2 cup raspberry jam
Icing
1 1/4 cup powdered sugar
2 tablespoons water
food coloring (optional)
freeze dried raspberries
Directions
Make the dough
Add the flour, sugar, and salt to a food processor and pulse until mixed. Chop the butter into slices and add to the food processor and pulse again until small pebbles form. Add egg and vanilla extract and pulse again until the mixture becomes doughy, and be careful not to over mix. Sandwhich the dough between two pieces of parchment paper. With a rolling pin, roll the dough into a rectangle about 1/4 inch thick. Place the in the refrigerator for 30 minutes.
Preheat the oven to 350℉.
Once dough has chilled, slice any uneven edges off from each side to make a symmetrical rectangle. Cut the rectangle in half and transfer the two rectangles to a baking sheet. Bake for 10-12 minutes or until dough puffs up and smells strong when you open the oven. Let cool completely before assembly.
Make the icing
Chop freeze dried raspberries into a fine crumb and set aside.
Add powdered sugar to a bowl. Add water, 1 tablespoon at a time and mixing well in between. Once the consistency seems right - it should be fairly thick but spreadable with a knife, not very runny - add food coloring if desired and mix well.
Assemble the bars
Once the pastry has cooled completely, spread jam over the top of one piece. Place the second piece of pastry on top of the jam and press lightly to stick them together. Pour the icing over the top piece of pastry and spread evenly with a spatula. Sprinkle the freeze dried raspberry crumbs over the top of the icing.
Assembly Tip —>
It is really up to you how much jam you want to add, but keep in mind that when you sandwhich the jam, if you have too much some will squish out the sides.
How to Store Raspberry Bars (Hinderbaersnitter)
Store raspberry bars (hinderbaersnitter) at room temperature in an air tight container for up to two days, or store in the refrigerator for up to five days. If stored in the refrigerator, let stand at room temperature for 30 minutes, or pop in the microwave for five to ten seconds to warm to room temperature.
You can also freeze raspberry bars (hinderbaersnitter) easily. Just place (fully baked and cooled) in an air tight freezer container and store in the freezer for up to three months. Remove from the freezer and place in the refrigerator 24 hours prior to serving.
More treats, please! Try these —>
Raspberry Bars (Hinderbaersnitter)
Ingredients
Directions
- Add the flour, sugar, and salt to a food processor and pulse until mixed. Chop the butter into slices and add to the food processor and pulse again until small pebbles form. Add egg and vanilla extract and pulse again until the mixture becomes doughy, and be careful not to over mix. Sandwhich the dough between two pieces of parchment paper. With a rolling pin, roll the dough into a rectangle about 1/4 inch thick. Place the in the refrigerator for 30 minutes.
- Preheat the oven to 350℉.
- Once dough has chilled, slice any uneven edges off from each side to make a symmetrical rectangle. Cut the rectangle in half and transfer the two rectangles to a baking sheet. Bake for 10-12 minutes or until dough puffs up and smells strong when you open the oven. Let cool completely before assembly.
- Chop freeze dried raspberries into a fine crumb and set aside.
- Add powdered sugar to a bowl. Add water, 1 tablespoon at a time and mixing well in between. Once the consistency seems right - it should be fairly thick but spreadable with a knife, not very runny - add food coloring if desired and mix well.
- Once the pastry has cooled completely, spread jam over the top of one piece. Place the second piece of pastry on top of the jam and press lightly to stick them together. Pour the icing over the top piece of pastry and spread evenly with a spatula. Sprinkle the freeze dried raspberry crumbs over the top of the icing.
*Nutrition is auto-calculated by recipes generator.
