Current Processing Times: 5-7 Business Days
Shopping Cart

Honeyed Rose + Sour Cherry Snitter (Hindbærsnitter)

Honeyed Rose + Sour Cherry Snitter (Hindbærsnitter)

A classic Danish snitter is often made with a raspberry filling but I decided to finally use the jar of sour cherries that have been mocking me in my cupboard. Those not familiar with this particular dessert have probably eaten a Pop Tart in their day, this is essentially a fancy Pop Tart and has a ton of potential for tinkering. 

Even if you don't have cherries or roses on hand, thats okay. Any type of frozen or fresh fruit works here. The pastry itself is slightly sweet but with the addition of royal icing (honestly not my favorite and I personally make it without it most days) it can get sweeeeet. So in making our own jammy filling from fresh ingredients it allows us to control how sweet it can get. This does need a bit of quick prep but its mostly cooling down and allowing the pastry dough to set. Substitutions will be found at the bottom.


Jammy Filling:

1 3/4 - 2 cups sour cherries
1/4 cup dried rose petals
1 TBSP wild flower honey
1 TBSP Rose Simple Syrup
1/4 cup sugar
2 tsp lime juice
water as needed

Pastry Dough:

1 2/3 cups all purpose flour
5 TBSP powdered sugar
7 TBSP cold butter
1 beaten egg
Combine filling ingredients into sauce pot, continually stir and allow to come to a boil. Simmer on medium low for 15 - 20 min until thick and bubbly. Do not over cook, otherwise you'll end up with fruit leather! If it's becoming too thick simply add a bit of water. Jam is pretty easy to make as long as you're stirring and testing its thickness. You want a thick, not runny, easy to spread consistency.  Allow to cool at room temperature. 
In a large bowl combine flour and sugar until completely mixed. Add cold cubed butter to the mix and work through until you have an even crumbly mixture. Start with half of the egg and add to mixture. Mix thoroughly. If its not forming a non crumbling and uniform ball gradually add a bit more egg to the mix. Wrap and chill for 30 minutes.
Preheat oven to 350. Once the pastry is cool, flour a flat surface. Cut dough in half and roll out 2 rectangles equal in size about 1/4 inch thick. Place on a parchment lined baking sheet, poke holes with fork all over and bake for 20 minutes. Remove from oven gently with spatula and cool on wire racks.
Take one rectangle and spread your cooled jam. Now for the icing! To make your icing use 1 cup powered sugar and 2-4 TBSP of hot water. Add more if needed but you're looking for a syrup like consistency. Pour the icing onto your other half rectangle. Sprinkle rose petals on top. Once the icing has slightly set gently place your iced half on top of your jammed half to make a sandwich. Slice in rectangles (which I failed in numerous times) or straight slices. And thats it!
Did you make it? Tag @BalefireApothecary + use #BalefireDIY on Instagram to show off your creations!
Substitutions: Use any fruit you'd like! If you don't have honey or rose simple syrup on hand, use 1/2 cup sugar in place of the 1/4 cup sugar. I have not tried using vegan replacements for the eggs or butter but let me know if you do use them and how it came out!
Tricks,Trials and Tribulations: I made fruit jerky with my first jam because I wasn't paying attention. One experiment my dough was too crumbly and basically disintegrated because I didn't follow my OWN INSTRUCTIONS. I honestly do not like royal icing, hence why mine looks like weak sauce. I think it's a perfect pastry without it but I'd recommend making it yourself completely before omitting it for the full experience. I did find cutting it while slightly warm was the best idea. I got cleaner slices but it can't be too warm otherwise the icing rolls right off of it. Also spreading the jam on slightly warm pastry was a bit easier.

Older Post


Leave a comment

Please note, comments must be approved before they are published