Smørdejgssnitter

Smørdejgssnitter Recipe from Denmark - Delicious Nutty Goodness

Region / culture: Denmark | Preparation time: 30 minutes | Cooking time: 15 minutes | Servings: 12

Introduction

Smørdejgssnitter is a traditional Danish pastry that is perfect for breakfast or as a sweet treat with coffee. This recipe combines a buttery dough with a sweet nut filling, creating a delicious and indulgent pastry.

History

Smørdejgssnitter has been a popular pastry in Denmark for generations. The name translates to "butter dough slices" in English, highlighting the rich and buttery nature of this treat. It is often enjoyed during special occasions and holidays, as well as for everyday indulgence.

Ingredients

0.25 cup boiling water
0.5 cup butter
0.25 cup cream
0.5 tsp salt
3 eggs — beaten
1 tsp vanilla
2 packages dry yeast
1 tbsp sugar
3 cups flour
1 cup nuts — ground
0.5 cup sugar

How to prepare

Pour the water over the butter.
Allow it to cool.
Add cream, salt, eggs, vanilla, and the yeast mixed with a tablespoon of sugar.
Let the mixture stand for 10 minutes.
Add the flour.
The dough should be stiff but not sticky.
Allow the dough to rise in a warm place until it doubles in size.
Punch down the dough.
Cut off pieces of dough with a spoon and roll them in a mixture of ground nuts and sugar.
Twist each piece into a figure 8 shape.
Place the twisted dough on greased baking sheets and let it rest for 10 minutes.
Bake in a preheated oven at 450ºF for 10 to 15 minutes.

Variations

Add a sprinkle of cinnamon to the nut filling for a warm and spicy twist.
Drizzle the baked pastries with a simple glaze made from powdered sugar and milk for extra sweetness.

Cooking Tips & Tricks

Make sure to allow the dough to rise properly to ensure a light and fluffy texture.

- Rolling the dough in a mixture of ground nuts and sugar adds a delicious crunch and sweetness to the pastry.

- Twisting the dough into a figure 8 shape not only looks beautiful but also helps the pastry bake evenly.

Serving Suggestions

Serve Smørdejgssnitter warm with a cup of coffee or tea for a delightful breakfast or snack.

Cooking Techniques

Properly proofing the dough is essential for a light and airy pastry.

- Baking the pastries at a high temperature ensures a golden brown crust and a fluffy interior.

Ingredient Substitutions

You can use almond flour instead of ground nuts for a different flavor profile.

- Margarine can be used instead of butter for a dairy-free version of this recipe.

Make Ahead Tips

You can prepare the dough for Smørdejgssnitter ahead of time and refrigerate it overnight. Simply let it come to room temperature before shaping and baking.

Presentation Ideas

Arrange the baked pastries on a platter and dust with powdered sugar for a simple and elegant presentation.

Pairing Recommendations

Enjoy Smørdejgssnitter with a hot cup of coffee or tea for a cozy and comforting treat.

Storage and Reheating Instructions

Store any leftover pastries in an airtight container at room temperature for up to 3 days. Reheat in a 350ºF oven for a few minutes to refresh.

Nutrition Information

Calories per serving

Each serving of Smørdejgssnitter contains approximately 250 calories.

Carbohydrates

Each serving of Smørdejgssnitter contains approximately 30g of carbohydrates.

Fats

Each serving of Smørdejgssnitter contains approximately 15g of fats.

Proteins

Each serving of Smørdejgssnitter contains approximately 5g of proteins.

Vitamins and minerals

Smørdejgssnitter is not a significant source of essential vitamins and minerals.

Alergens

This recipe contains nuts and dairy.

Summary

Smørdejgssnitter is a delicious pastry that is relatively high in fats and carbohydrates. It is best enjoyed in moderation as a special treat.

Summary

Smørdejgssnitter is a delightful Danish pastry that is perfect for breakfast or as a sweet treat. With a buttery dough and a sweet nut filling, this pastry is sure to become a favorite in your household.

How did I get this recipe?

The moment I found this recipe is etched in my memory like a beautiful painting hanging on the walls of my mind. It was a crisp autumn day, the leaves on the trees were turning shades of orange and red, and there was a chill in the air that hinted at the coming winter. I was visiting my dear friend Agnes, who lived in a quaint little cottage on the edge of the forest. Agnes was known for her delicious baking, and I always looked forward to our baking sessions together.

That day, Agnes had a twinkle in her eye as she rummaged through her old recipe box. "I have a special treat for you today, dear friend," she said with a smile. "I'm going to teach you how to make Smørdejgssnitter."

I had never heard of Smørdejgssnitter before, but I was intrigued by the name. Agnes explained that it was a traditional Danish pastry made with a rich buttery dough and filled with a sweet cinnamon sugar mixture. My mouth watered at the thought of it, and I eagerly watched as Agnes began to gather the ingredients and explain the process to me.

As we worked together in her cozy kitchen, Agnes shared the story of how she had learned to make Smørdejgssnitter many years ago. She had traveled to Denmark with her husband, who was a sailor, and had fallen in love with the country and its cuisine. During their time there, she had met a kind old baker who had taken her under his wing and taught her the secrets of Danish baking.

"He was a master baker, with hands that seemed to work magic with dough," Agnes reminisced. "He showed me how to knead the dough until it was smooth and elastic, and how to roll it out into thin sheets that would be filled with a sweet cinnamon sugar mixture. I watched in awe as he worked, his movements practiced and precise."

As Agnes spoke, I could see the passion and love she had for baking shining in her eyes. It was clear that this recipe held a special place in her heart, a reminder of her time spent in Denmark and the wonderful memories she had made there.

Together, we mixed the butter, sugar, and flour to create the dough for the Smørdejgssnitter. Agnes showed me how to roll it out into a thin sheet, and then sprinkle it with a generous amount of cinnamon sugar. The scent of cinnamon filled the air, and I felt a sense of comfort and nostalgia wash over me.

As we waited for the pastries to bake in the oven, Agnes poured us each a cup of tea and we sat at her kitchen table, chatting and laughing like old friends. The aroma of freshly baked pastries wafted through the air, and I knew that this recipe would be one that I would cherish and pass down to future generations.

When the Smørdejgssnitter were finally ready, we eagerly pulled them out of the oven and let them cool on a wire rack. The golden-brown pastries were crisp and flaky, with a sweet cinnamon sugar filling that melted in your mouth. We savored each bite, sipping our tea and enjoying the simple pleasure of good food and good company.

As I left Agnes's cottage that day, my heart was full and my belly satisfied. I knew that I would always treasure the memory of learning to make Smørdejgssnitter with my dear friend, and that this recipe would hold a special place in my collection of cherished recipes.

And so, whenever I make Smørdejgssnitter now, I think of Agnes and our wonderful day spent baking together. The recipe may have come from a faraway land, but the memories and love that go into making it are as close to my heart as can be.