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Lagkagesnegle (Raspberry Swirls with Vanilla Pastry Cream)

There’s something undeniably comforting about the combination of soft, fluffy dough and the sweet tang of fresh fruit, and when paired with a smooth, velvety pastry cream, it becomes a match made in pastry heaven. Lagkagesnegle, also known as Raspberry Swirls with Vanilla Pastry Cream, is a delightful treat that hails from Denmark, bringing together the best elements of a traditional Danish pastry with the tart brightness of raspberries and the rich sweetness of vanilla cream. Whether you’re looking for the perfect pastry to serve at brunch or a treat to enjoy with your afternoon coffee, these raspberry swirls are sure to please every palate.

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Lagkagesnegle (Raspberry Swirls with Vanilla Pastry Cream)

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Indulge in the sweet and tangy combo of raspberry swirls with creamy vanilla pastry cream in these heavenly Lagkagesnegle! Perfect for breakfast or dessert. 🫐🍰 #Lagkagesnegle #RaspberrySwirls #VanillaPastryCream #SweetDelight #PastryLovers #BakedWithLove #DessertGoals #FreshAndFruity #PerfectPastry #TreatYourself

  • Total Time: 3 hours 15 minutes

Ingredients

Scale

Dough:

  • 150 ml (2/3 cup) milk
  • 2 tsp instant yeast (or 2.25 tsp active dry yeast, or 17.5g fresh yeast)
  • 1 large egg
  • 1 egg yolk
  • 50 grams (1/4 cup) sugar
  • 1/2 tsp vanilla extract (or vaniljesukker)
  • 1/2 tsp salt
  • 375 grams (3 cups) all-purpose flour
  • 57 grams (4 tbsp) unsalted butter, softened
  • 1 egg for egg wash

Filling:

  • 150 grams (1 1/4 cups) fresh or frozen raspberries
  • 75 grams (1/3 cup) granulated sugar
  • Lemon zest (optional)
  • Pinch of salt
  • 57 grams (4 tbsp) unsalted butter

Topping:

  • 36 fresh raspberries (3 per pastry)
  • 1 portion Kagecreme (Danish vanilla pastry cream) – recipe below
  • 118 ml (1/2 cup) heavy whipping cream (optional)

Instructions

1. Preparing the Kagecreme

Before you begin with the dough, it’s best to prepare the Kagecreme (vanilla pastry cream) ahead of time. This will need to chill in the fridge while the dough rises and can be stored for up to 24 hours.

  • Follow your Kagecreme recipe or use the one provided by Skandibaking, but remember, the amount produced may be more than needed for this recipe, so feel free to cut it in half.

2. Activating the Yeast

The key to a light, fluffy dough is ensuring your yeast is active. Warm the milk (not hot—just “finger warm”) and stir in the yeast. Allow the mixture to rest for about 5-10 minutes. You’ll know the yeast is active when it begins to froth and bubble. If it doesn’t, check your yeast’s expiration date and start fresh.

3. Making the Dough

In a large bowl, whisk together the egg, egg yolk, sugar, vanilla extract, and salt. Add the milk and yeast mixture, whisking to combine, and then gradually add the flour. Mix in the softened butter and stir with a wooden spoon until the dough begins to come together.

Once the dough starts to form, knead it on a floured surface for about 10-12 minutes, or until it is smooth and elastic. If you’re using a stand mixer, this process can be done more easily. The dough should be soft but not sticky. Cover the dough with a clean towel or plastic wrap and let it rise for 45 minutes, or until doubled in size.

4. Preparing the Raspberry Filling

While the dough rises, prepare the raspberry filling. In a saucepan over medium-low heat, combine the raspberries, sugar, butter, and a pinch of salt. Cook, stirring occasionally, until the raspberries break down and release most of their liquid. Allow the mixture to cool, either at room temperature or in the fridge to speed up the process.

5. Shaping the Swirls

Once your dough has risen, turn it out onto a floured surface and shape it into a rough rectangle. Roll the dough into a rectangle about 0.5 cm thick. Spread the cooled raspberry filling evenly across the surface, then optionally grate some lemon zest over the top for added freshness.

Carefully roll the dough up from the shorter edge to form a log. Cut the log into 12 equal pieces, each about 1-1.5 inches thick. Place the swirls on two baking sheets, covering them loosely with plastic wrap or a clean towel. Let the swirls rise for another 45 minutes, until they puff up.

6. Baking and Finishing the Pastries

Preheat your oven to 350°F (175°C). Once the swirls have risen, brush the tops with an egg wash for a golden, shiny finish. Gently press down in the center of each swirl to create a small indentation—this will hold the pastry cream when added.

Add about one tablespoon of Kagecreme to each swirl and top with three fresh raspberries. Bake for 15 minutes, or until the edges are golden brown and the bottoms are nicely browned as well. Remove the pastries from the oven and let them cool on a wire rack.

Notes

  • Fruit Fillings: While raspberries are the star of this recipe, you can easily swap them for other fruits such as blackberries, blueberries, or even strawberries. Just adjust the sugar according to the sweetness of the fruit you choose.
  • Dough: If you prefer a slightly richer dough, consider adding a tablespoon of sour cream or a few more tablespoons of butter for an even softer texture.
  • Kagecreme Substitutes: If you can’t find or don’t have Kagecreme, a good substitute is a vanilla custard or even a thick whipped cream. For a quicker version, mix whipped cream with vanilla pudding for a similar texture.
  • Topping Options: For extra flavor, sprinkle your swirls with powdered sugar after baking, or drizzle with a bit of chocolate ganache for a decadent twist.
  • Author: Rosa
  • Prep Time: 3 hours
  • Cook Time: 15 minutes

The Allure of Lagkagesnegle

What makes Lagkagesnegle so irresistible is the perfect balance of flavors and textures. The dough is light and airy, almost melting in your mouth with each bite, while the raspberry filling offers a burst of fruity tartness that cuts through the sweetness of the vanilla pastry cream topping. This makes each bite a journey of flavors—one moment you’re enjoying the fluffy, buttery dough, and the next, you’re savoring the creamy, luscious filling paired with fresh, vibrant raspberries. These swirls not only satisfy your taste buds but also captivate with their beautiful swirled appearance, making them as fun to look at as they are to eat.

Ingredients Breakdown

Dough:

  • 150 ml (2/3 cup) milk
  • 2 tsp instant yeast (or 2.25 tsp active dry yeast, or 17.5g fresh yeast)
  • 1 large egg
  • 1 egg yolk
  • 50 grams (1/4 cup) sugar
  • 1/2 tsp vanilla extract (or vaniljesukker)
  • 1/2 tsp salt
  • 375 grams (3 cups) all-purpose flour
  • 57 grams (4 tbsp) unsalted butter, softened
  • 1 egg for egg wash

Filling:

  • 150 grams (1 1/4 cups) fresh or frozen raspberries
  • 75 grams (1/3 cup) granulated sugar
  • Lemon zest (optional)
  • Pinch of salt
  • 57 grams (4 tbsp) unsalted butter

Topping:

  • 36 fresh raspberries (3 per pastry)
  • 1 portion Kagecreme (Danish vanilla pastry cream) – recipe below
  • 118 ml (1/2 cup) heavy whipping cream (optional)

How to Make Lagkagesnegle

1. Preparing the Kagecreme

Before you begin with the dough, it’s best to prepare the Kagecreme (vanilla pastry cream) ahead of time. This will need to chill in the fridge while the dough rises and can be stored for up to 24 hours.

  • Follow your Kagecreme recipe or use the one provided by Skandibaking, but remember, the amount produced may be more than needed for this recipe, so feel free to cut it in half.

2. Activating the Yeast

The key to a light, fluffy dough is ensuring your yeast is active. Warm the milk (not hot—just “finger warm”) and stir in the yeast. Allow the mixture to rest for about 5-10 minutes. You’ll know the yeast is active when it begins to froth and bubble. If it doesn’t, check your yeast’s expiration date and start fresh.

3. Making the Dough

In a large bowl, whisk together the egg, egg yolk, sugar, vanilla extract, and salt. Add the milk and yeast mixture, whisking to combine, and then gradually add the flour. Mix in the softened butter and stir with a wooden spoon until the dough begins to come together.

Once the dough starts to form, knead it on a floured surface for about 10-12 minutes, or until it is smooth and elastic. If you’re using a stand mixer, this process can be done more easily. The dough should be soft but not sticky. Cover the dough with a clean towel or plastic wrap and let it rise for 45 minutes, or until doubled in size.

4. Preparing the Raspberry Filling

While the dough rises, prepare the raspberry filling. In a saucepan over medium-low heat, combine the raspberries, sugar, butter, and a pinch of salt. Cook, stirring occasionally, until the raspberries break down and release most of their liquid. Allow the mixture to cool, either at room temperature or in the fridge to speed up the process.

5. Shaping the Swirls

Once your dough has risen, turn it out onto a floured surface and shape it into a rough rectangle. Roll the dough into a rectangle about 0.5 cm thick. Spread the cooled raspberry filling evenly across the surface, then optionally grate some lemon zest over the top for added freshness.

Carefully roll the dough up from the shorter edge to form a log. Cut the log into 12 equal pieces, each about 1-1.5 inches thick. Place the swirls on two baking sheets, covering them loosely with plastic wrap or a clean towel. Let the swirls rise for another 45 minutes, until they puff up.

6. Baking and Finishing the Pastries

Preheat your oven to 350°F (175°C). Once the swirls have risen, brush the tops with an egg wash for a golden, shiny finish. Gently press down in the center of each swirl to create a small indentation—this will hold the pastry cream when added.

Add about one tablespoon of Kagecreme to each swirl and top with three fresh raspberries. Bake for 15 minutes, or until the edges are golden brown and the bottoms are nicely browned as well. Remove the pastries from the oven and let them cool on a wire rack.

The Flavors, Textures, and Aromas

When you first bite into a Lagkagesnegle, the experience is nothing short of a flavor explosion. The soft, pillowy dough offers the perfect amount of resistance before yielding to your bite, giving way to the sweet-tart raspberry filling that bursts with each mouthful. The pastry cream, rich and velvety, coats your tongue with a smooth, comforting sweetness that balances the fruitiness of the raspberries beautifully. Each bite also presents a delightful mix of warm, comforting aromas from the freshly baked dough and the subtle vanilla and butter scents from the pastry cream. It’s a perfect harmony of texture, flavor, and fragrance that will make anyone crave another bite.

Tips for Variations and Substitutions

  • Fruit Fillings: While raspberries are the star of this recipe, you can easily swap them for other fruits such as blackberries, blueberries, or even strawberries. Just adjust the sugar according to the sweetness of the fruit you choose.
  • Dough: If you prefer a slightly richer dough, consider adding a tablespoon of sour cream or a few more tablespoons of butter for an even softer texture.
  • Kagecreme Substitutes: If you can’t find or don’t have Kagecreme, a good substitute is a vanilla custard or even a thick whipped cream. For a quicker version, mix whipped cream with vanilla pudding for a similar texture.
  • Topping Options: For extra flavor, sprinkle your swirls with powdered sugar after baking, or drizzle with a bit of chocolate ganache for a decadent twist.

Serving Suggestions

Lagkagesnegle is a versatile pastry that works well for various occasions. Serve it as part of a Danish brunch spread, where guests can enjoy it alongside other pastries like Kanelsnegle (cinnamon buns) and buttery croissants. They also make a wonderful addition to afternoon tea, paired with a pot of Earl Grey or fresh brewed coffee. For dessert, serve them with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat.

Why You’ll Love These Raspberry Swirls

These raspberry swirls are perfect for those who love pastries with a little twist. They’re not only delicious, but their light, fluffy texture and vibrant color make them a feast for the eyes as well. They’re the ideal treat for any occasion—whether you’re celebrating a special birthday, enjoying a cozy weekend at home, or sharing a sweet moment with friends and family. Their balance of fruity and creamy flavors, paired with the tender dough, makes them unforgettable. So grab your ingredients, roll up your sleeves, and let the magic of Lagkagesnegle transform your kitchen into a haven of delicious Danish delights.

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