Hindbærsnitter is the Danish raspberry slice: two thin layers of shortcrust pastry sandwiched with raspberry jam, finished with pink fondant icing and rainbow nonpareils.
Where to eat it: 3 restaurants across 1 city.
Hindbærsnitter date from late-19th-century Copenhagen pastry shops and have become a fixture of Danish childhood birthday tables. The everyday format runs at every Bager in the city; ambitious versions appear at Hart Bageri and Juno the Bakery with house-made raspberry jam from Danish summer fruit.
Common allergens: Gluten, Dairy, Egg
Tip from the editors. Make the day before; the pastry softens overnight as the jam seeps in and the slice cuts cleanly.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
Why locals love it: Copenhagen's oldest working bakery has been on Sankt Peders Stræde since the 17th century but the Wednesday cinnamon roll keeps the queue local, not tourist-led.
Tip: The onsdagssnegl only bakes on Wednesday. Closed weekends.
Hart Bageri on Gammel Kongevej in Frederiksberg was opened by former Tartine head baker Richard Hart and now runs ten locations across greater Copenhagen with naturally leavened breads and viennoiserie.
Tip: Arrive by 09:00 weekends for the cardamom buns and tebirkes; sourdough loaves restock through the morning.
Worth the queue: Tebirkes (poppyseed danish)
Juno the Bakery on Århusgade in Østerbro from former noma cook Emil Glaser bakes the cardamom bun that anchors the modern Copenhagen pastry conversation, plus sourdough and laminated pastries.
Tip: Open Wednesday to Sunday only. Arrive by 09:30 for the cardamom bun or expect the 60-deep weekend queue.
Worth the queue: Cardamom bun
More cities are in research. Want hindbærsnitter covered somewhere specific? Tell us where you want to eat.