NZ House & Garden - Outdoor Living - - Outdoor Entertaini­ng -

This tra­di­tional Dan­ish treat is sim­ply scrump­tious: two layers of sweet short­crust pas­try are sand­wiched with rasp­berry jam then smoth­ered with thick white ic­ing and scat­tered with sprin­kles.

350g plain flour

200g but­ter, chilled, cut into cubes 125g ic­ing sugar

Seeds from 1 vanilla pod

(or 1 tea­spoon vanilla paste) 1 egg

2-3 ta­ble­spoons chilled wa­ter

1 cup rasp­berry jam

White ic­ing:

250g ic­ing sugar

1 tea­spoon vanilla ex­tract Con­fec­tionary sprin­kles or crushed

freeze-dried raspberrie­s for gar­nish

Place flour, but­ter and ic­ing sugar in a food pro­ces­sor and mix to crumb stage. Add vanilla seeds and egg. Us­ing the pulse but­ton, mix in cold wa­ter un­til the dough starts to hold to­gether.

Tip dough onto a piece of plas­tic wrap and form into a brick, en­clos­ing it in plas­tic. Chill at least 30 min­utes.

Cut brick in half and roll out the first piece of dough on a floured sur­face into a rec­tan­gle about 14 x 32cm. Trim the edges to make them straight. Re­peat with the sec­ond piece of dough.

Place rec­tan­gles on a lined oven tray and chill 15 min­utes.

Heat oven to 200°C. Bake pas­try 10-15 min­utes or un­til just golden (do not over-bake as this makes the slice dif­fi­cult to cut). Take from oven and leave to cool 5 min­utes.

Spread jam evenly over 1 piece of pas­try. Top with the sec­ond piece of pas­try.

Make the ic­ing by com­bin­ing ic­ing sugar and vanilla with enough hot wa­ter to make a thick, spread­able mix­ture. Spread over the top of the pas­try.

Us­ing a sharp knife, cut into bars or wedges and scat­ter with sprin­kles or crushed raspberrie­s. Slice will keep for sev­eral days in an air­tight con­tainer in a cool spot. Makes about 16 pieces

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