History

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. The pink fondant top and rainbow nonpareils are the canonical finish, unchanged since the format codified in the inter-war Danish bakery boom.

Common allergens: Gluten, Dairy, Egg

Make it at home

Yield 12Hands-on 35 minTotal 1 hr 30 minDifficulty Easy

Ingredients

  • 350g plain flour
  • 200g cold unsalted butter, cubed
  • 50g icing sugar
  • 1 large egg yolk
  • 2 tablespoons cold water
  • Pinch of salt
  • 200g good-quality raspberry jam (seedless preferred)
  • For the icing: 200g icing sugar, 2 tablespoons raspberry juice or water, drop of pink food colour
  • Rainbow nonpareils to finish

Method

  1. Rub flour, butter, icing sugar and salt to fine crumbs. Add egg yolk and water; bring together and chill 30 minutes.
  2. Divide dough in half. Roll each piece into a 20cm by 30cm rectangle on baking paper.
  3. Bake the rectangles at 180C for 15 to 18 minutes until pale gold. Cool completely on a wire rack.
  4. Spread the raspberry jam thick across one rectangle. Top with the second rectangle and press gently.
  5. Mix icing sugar and raspberry juice to a thick spreadable icing. Spread across the top of the slab.
  6. Scatter the nonpareils across before the icing sets. Cut into 12 slices with a sharp knife.

Tip from the editors. Make the day before; the pastry softens overnight as the jam seeps in and the slice cuts cleanly.

Where to eat hindbærsnitter

Hindbærsnitter in Copenhagen

Sankt Peders Bageri ★ 4.7

Bakery$$Mon-Fri 07:30-17:00, Sat 08:00-16:00, closed Sun

Sankt Peders Bageri on Sankt Peders Straede is Copenhagens oldest working bakery, with a Wednesday onsdagssnegl cinnamon roll that keeps the queue local.

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 Word-of-mouth is the only marketing.

Sankt Peders Stræde 29, 1453 København K

Hart Bageri ★ 4.8

Bakery$Daily 07:30-18:00Walk-in onlySourdough loaves and laminated Danish pastries

Hart Bageri on Gammel Kongevej in Frederiksberg was opened by former Tartine head baker Richard Hart and now runs ten locations across greater Copenhagen.

Tip: Arrive by 09:00 weekends for the cardamom buns and tebirkes; sourdough loaves restock through the morning.

Worth the queue: Tebirkes (poppyseed danish)

Gammel Kongevej 109, 1850 Frederiksberg C

Juno the Bakery ★ 4.9

Bakery$Wed-Sat 07:30-18:00, Sun 09:00-15:00, closed Mon-TueWalk-in onlySourdough, Scandinavian pastry, cardamom buns

Juno the Bakery on Århusgade in Østerbro from former noma cook Emil Glaser bakes the cardamom bun that anchors the modern Copenhagen pastry conversation.

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

Århusgade 48, 2100 København Ø

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