Dreamy Lagkagesnegle Recipe: Sweet Raspberry Swirls & Cream

Delectable lagkagesnegle dance with raspberry swirls, promising a Danish pastry adventure that melts hearts instantly.

Sweet layers intertwine like delicate ribbons of pure comfort.

Soft vanilla pastry cream whispers memories of cozy Copenhagen bakeries.

Nordic bakers crafted this elegant treat with generations of culinary wisdom.

Buttery spirals promise indulgence beyond simple dessert expectations.

Fragrant raspberries peek through golden, flaky folds, tempting you toward pure bliss.

Bake these magical swirls and transport your kitchen to a charming Danish café.

What Makes Raspberry Swirls with Vanilla Cream So Irresistible

• Craft a Delightful Danish Treat: Dive into the world of traditional Danish baking with these raspberry swirls that bring a touch of Scandinavian charm to your kitchen.
• Master Complex Techniques with Ease: Break down intricate pastry-making steps into manageable parts, allowing both novice and experienced bakers to create a stunning dessert that looks professionally made.
• Customize Your Flavor Adventure: Experiment with different fruit fillings or add personal twists to make these swirls uniquely yours, transforming a classic recipe into a personal culinary signature.
• Impress Your Guests with Bakery-Quality Pastries: Serve these beautiful raspberry swirls at brunch gatherings, afternoon tea, or special celebrations, showcasing your baking skills with a stunning Danish-inspired treat.

Ingredients for Raspberry Vanilla Lagkagesnegle

• Active Dry Yeast: A key ingredient that helps the dough rise and develop a light, airy texture.
• Milk: Provides warmth and moisture to activate the yeast and create a soft dough.

• All-Purpose Flour: The primary structure for the pastry, creating a tender and soft base.
• Sugar: Adds sweetness and helps with browning of the pastry.
• Salt: Enhances the overall flavor and balances the sweetness.
• Egg: Contributes to the richness and helps bind the dough ingredients.
• Butter: Adds flavor and creates a soft, tender texture in the pastry.

• Raspberries: Provides a tangy and fruity filling with natural sweetness.
• Lemon Juice: Brightens the raspberry flavor and adds a subtle acidity.
• Vanilla Bean: Offers a rich, complex flavor to the pastry cream.
• Egg Yolks: Creates a thick, creamy base for the pastry cream.
• Cornstarch: Helps thicken the pastry cream to the right consistency.
• Vanilla Extract: Enhances the vanilla flavor in the cream.
• Powdered Sugar: Used for dusting and adding a final touch of sweetness.

How to Make Raspberry Swirls with Creamy Filling

Step 1: Activate Yeast Magic

Warm the milk gently and sprinkle yeast into it. Let the mixture sit and transform, creating a frothy wonderland of tiny bubbles that signals your yeast is ready to work its magic.

Step 2: Create Dough Foundation

Grab a large mixing bowl and combine flour, sugar, and salt. Create a cozy little well in the center where wet ingredients will soon mingle and dance together.

Step 3: Knead Smooth Perfection

Pour the activated yeast, a cracked egg, and softened butter into the flour mixture. Roll up your sleeves and knead until the dough becomes silky smooth and elastic, almost like a soft pillow.

Step 4: Let Dough Rise

Cover the dough with a clean kitchen towel and find a warm, draft-free spot. Allow the dough to relax and expand, doubling in size over about an hour.

Step 5: Craft Raspberry Filling

• Sugar
• Lemon juice

Let the mixture sit and release its natural, vibrant juices.

Step 6: Develop Vanilla Pastry Cream

Split a vanilla bean and scrape out those precious seeds into milk. Heat the milk until it’s steaming but not boiling.

Step 7: Temper Egg Mixture

Whisk egg yolks with sugar and cornstarch until they turn pale and creamy. Slowly stream in the hot milk, stirring continuously to prevent scrambling.

Step 8: Thicken Pastry Cream

Return the mixture to the saucepan and cook over medium heat. Stir constantly until the cream transforms into a luxurious, thick consistency.

Step 9: Finish Pastry Cream

Remove from heat and whisk in butter and vanilla extract. Transfer to a bowl and cover the surface directly with plastic wrap to prevent a skin from forming.

Step 10: Roll and Fill Dough

Stretch the risen dough into a rectangular shape. Spread the cooled pastry cream and raspberry filling evenly across the surface.

Step 11: Create Swirl Rounds

Roll the dough into a tight log, then slice into rounds about 2-3 cm thick. Each slice will be a delightful swirl of flavor.

Step 12: Prepare for Baking

Arrange the swirls on a lined baking sheet, giving each piece room to expand and grow.

Step 13: Egg Wash and Rest

Brush the tops with beaten egg and let the swirls rest at room temperature for 20 minutes.

Step 14: Bake to Golden Perfection

Preheat the oven to 180°C (350°F). Bake the swirls until they turn a beautiful, golden brown color.

Step 15: Serve with Sweet Finish

Allow the swirls to cool slightly, then dust with a delicate sprinkle of powdered sugar. Serve and watch faces light up with joy!

Helpful Tips for Perfect Raspberry Swirls

• Activate Yeast Perfectly: Ensure lukewarm milk (not hot) to help yeast bloom without killing the microorganisms, creating a frothy mixture that guarantees soft, fluffy pastry.
• Prevent Dough Sticking: Dust work surface with flour and use a non-stick rolling pin to easily handle delicate dough without tearing or excessive adhesion.
• Master Pastry Cream Consistency: Continuously whisk mixture while cooking to prevent lumps and achieve a silky-smooth texture that sets perfectly when cooled.
• Enhance Raspberry Flavor: Allow raspberry filling to macerate longer to intensify natural sweetness and release more juices, creating a more vibrant and concentrated fruit layer.
• Control Baking Golden Color: Watch swirls closely during final minutes of baking, rotating tray if needed to ensure even browning without burning the delicate pastry edges.

Fun Styles for Raspberry & Vanilla Pastry Swirls

• Danish Chocolate Raspberry Swirls: Replace vanilla pastry cream with rich chocolate ganache, using dark chocolate for an intense flavor profile and maintaining the raspberry filling for a decadent contrast.
• Nordic Berry Fusion Swirls: Incorporate mixed Nordic berries like lingonberries and cloudberries into the filling, creating a complex and authentic Scandinavian taste experience.
• Almond Marzipan Raspberry Rolls: Blend ground almonds into the pastry cream and sprinkle almond slivers on top, adding a traditional Danish nutty dimension to the classic recipe.
• Citrus-Infused Raspberry Swirls: Add orange zest to the raspberry filling and incorporate lemon extract into the pastry cream, brightening the overall flavor with subtle citrus notes.

Best Pairings for Lagkagesnegle Treats

• Pair Refreshing Raspberry Mocktail: Create a light, fruity drink matching the raspberry swirls' vibrant flavor profile, using fresh raspberry puree, sparkling water, and a hint of mint.
• Complement Vanilla Cream Coffee: Brew a smooth, vanilla-infused coffee that echoes the pastry cream's rich undertones, enhancing the dessert's creamy texture and sweet notes.
• Match Chilled Lemon Sorbet: Serve a zesty, palate-cleansing lemon sorbet alongside the swirls, providing a bright, tangy contrast to the sweet, buttery pastry.
• Elevate Whipped Cream Topping: Add a dollop of lightly sweetened whipped cream on the side, offering an extra layer of silky indulgence that complements the raspberry and vanilla flavors.

How to Store Raspberry Cream Pastries Just Right

• Place cooled Lagkagesnegle in an airtight container, separating layers with parchment paper to prevent sticking, and store in the refrigerator for up to 3-4 days.
• Keep swirls loosely covered at room temperature for 1-2 days, ensuring they remain in a cool, dry place away from direct sunlight.
• Wrap individual or grouped swirls tightly in plastic wrap, then place in a freezer-safe container or ziplock bag, storing for up to 2 months with minimal flavor loss.
• Thaw frozen swirls at room temperature for 30 minutes, then warm in a preheated oven at 150°C (300°F) for 5-7 minutes to restore their soft, fresh texture.

FAQ Guide for Raspberry Swirl Pastries

• How difficult is this recipe for home bakers?

This recipe requires intermediate baking skills. While not extremely complex, it involves multiple steps like making pastry cream, working with yeast dough, and creating precise fillings that need careful attention.

• Can I use frozen raspberries instead of fresh ones?

Yes, you can use frozen raspberries. Thaw them completely and drain excess liquid before mixing with sugar and lemon juice to prevent the filling from becoming too watery.

• What's the purpose of macerating the raspberries?

Macerating helps release natural juices, concentrate flavors, and create a more intense raspberry filling. The sugar helps draw out moisture and softens the fruit, making it perfect for spreading inside the swirls.

Lagkagesnegle (Raspberry Swirls with Vanilla Pastry Cream) Recipe

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4.8 from 8 reviews

• Total Time: 1 hour 35-40 minutes
• Yield: 12 1x

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Description

Danish pastry magic unfolds with lagkagesnegle, a delightful spiral of raspberry-kissed sweetness nestled in silky vanilla cream. Delicate layers promise a heavenly Danish dessert experience that will enchant you with its intricate balance of fruity tang and creamy richness.

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Ingredients

Scale 1x2x3x

Pastry Dough:

• 300 g / 2.5 cups all-purpose flour
• 50 g / 1/4 cup granulated sugar
• 7 g / 2.25 tsp active dry yeast
• 1 large egg
• 125 ml / 1/2 cup milk
• 100 g / 7 tbsp unsalted butter
• 1/2 tsp salt

Filling:

• 200 g / 2 cups fresh raspberries
• 50 g / 1/4 cup granulated sugar
• 30 ml / 2 tbsp lemon juice

Vanilla Pastry Cream:

• 500 ml / 2 cups whole milk
• 4 large egg yolks
• 100 g / 1/2 cup granulated sugar
• 30 g / 1/4 cup cornstarch
• 1 vanilla bean
• 30 g / 2 tbsp unsalted butter
• 1 tsp vanilla extract

Finishing:

• 1 egg (for egg wash)
• 30 g / 1/4 cup powdered sugar (for dusting)

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Instructions

1. Dissolve yeast in lukewarm milk, allowing it to activate and become frothy for approximately 5-7 minutes.
2. In a large mixing bowl, combine flour, sugar, and salt, creating a well in the center for wet ingredients.
3. Pour activated yeast mixture, egg, and softened butter into the flour mixture, kneading until a smooth, elastic dough forms.
4. Cover the dough and let it rise in a warm environment for 1 hour, or until it doubles in volume.
5. Meanwhile, prepare raspberry filling by gently crushing raspberries with sugar and lemon juice, allowing the mixture to macerate and release natural juices.
6. For vanilla pastry cream, split and scrape vanilla bean seeds into milk, heating until just before boiling.
7. Whisk egg yolks with sugar and cornstarch until pale and creamy, then gradually incorporate hot milk while continuously stirring.
8. Return mixture to saucepan, cooking over medium heat and stirring constantly until thickened, approximately 3-4 minutes.
9. Remove pastry cream from heat, whisk in butter and vanilla extract, then transfer to a bowl and cover surface directly with plastic wrap to prevent skin formation.
10. Roll out risen dough into a rectangular shape, spreading cooled pastry cream and raspberry filling evenly across the surface.
11. Carefully roll the dough into a tight log, then slice into 2-3 cm thick rounds.
12. Place swirls on a lined baking sheet, allowing space between each piece for expansion.
13. Brush tops with beaten egg and let rest for 20 minutes at room temperature.
14. Preheat oven to 180°C (350°F) and bake swirls for 20-25 minutes until golden brown.
15. Cool slightly, then dust with powdered sugar before serving.

Notes

• Activate yeast carefully in lukewarm milk, ensuring temperature isn’t too hot to kill the yeast or too cold to prevent activation.
• Knead dough thoroughly to develop gluten, creating a smooth, elastic texture that ensures soft, tender pastry swirls.
• Allow sufficient rising time in a warm, draft-free area to help dough double in volume and develop rich, complex flavors.
• Use fresh, ripe raspberries for intense fruity filling, and consider alternative berries like strawberries or blueberries for variation.

• Prep Time: 1 hour 15 minutes
• Cook Time: 20-25 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: Danish

Nutrition

• Serving Size: 12
• Calories: 230
• Sugar: 12 g
• Sodium: 120 mg
• Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 70 mg