Danish Raspberry Squares

July  2, 2011
1 Ratings
  • Serves 4
Author Notes

This unassuming little square of berry goodness and butter shortcrust can be found in every bakery in Denmark.

It's an afternoon favorite with a cup of tea or coffee. And so easy to bake yourself. - Andreadoria56 —Andreadoria56

Test Kitchen Notes

It always comes as a pleasant surprise when a dish that one assumes is so complicated it's best left to the professionals, can be made so easily and what's more, the flavors far exceed expectations. The filling cooks up fast and the lavender and star anise complement, without overpowering, the fresh raspberries. The shortcrust is baked to a golden perfection, and when the top layer is finally laid gently over the raspberry jam, Andreadoria56’s elegant pastry is something that can be enjoyed as a simple snack with a morning coffee or served alongside a scoop of ice cream for dessert. (I skipped the icing and just dusted the powdered sugar over the pastry.) - Panfusine —Panfusine

What You'll Need
  • Rasberry jam
  • 5 ounces Raspberries
  • 1 piece star anise
  • 3 tablespoons sugar
  • 2 splashes lemon juice
  • 1 sprig lavender
  • 5 tablespoons cold water
  • Butter shortcrust
  • 6 ounces White flour
  • 3 teaspoons white sugar
  • 3 ounces cold butter
  • 4 tablespoons cold water
  1. Rasberry jam
  2. Put everything in a saucepan and cook for about 10-12 minutes until the juice gets thick and sticky.
  3. Cool for at least 2 hours.
  1. Butter shortcrust
  2. Mix flour and sugar in a bowl.
  3. Cut butter into squares and quickly cut them into the flour-sugar mix with a pastry cutter.
  4. Add the water and using your clean cool hands quickly bring the dough together in a ball.
  5. Wrap dough in cling film and refrigerate for at least 30 minutes.
  6. Roll dough out on flour covered worktop. Shape it into a rectangle and cut that in two length wise. Bake for 15 minutes at 350 F.
  7. While pastry is still hot cover one sheet with raspberry jam, place the other piece on top - turn it over as you do this, so the flat side is facing up.
  8. Make a thick icing from icing sugar mixed with lemon juice. Cover the top of your rectangle with icing.
  9. Cut the individual squares - eight in all - with a sharp knife. It's important this is done while the pastry is still warm - or it will splinter.
  10. Decorate with sprinkles and/or dashes of raspberry jam.
Contest Entries

See what other Food52ers are saying.

  • Panfusine
  • TheWimpyVegetarian
  • Midge
  • Andreadoria56

5 Reviews

Panfusine July 21, 2011
These were Delicious, thanks for the opportunity pleasure to test these for an editors pick!
Andreadoria56 July 22, 2011
Thanks for a great review - and I like that you just dusted them with icing sugar;) Also fun to read your suggestions of serving them as a dessert with ice cream.
Oh man, I'd love one of these right now. They sound so good!
Midge July 4, 2011
Sounds like a wonderful treat.
Andreadoria56 July 3, 2011
Thanks - and they are indeed ;)