Lagkagesnegle: Raspberry Swirls with Vanilla Pastry Cream

Sharing is caring!

Lagkagesnegle, or Raspberry Swirls with Vanilla Pastry Cream, is a Danish pastry that offers a luxurious combination of soft, fluffy dough, tart raspberry filling, and smooth vanilla pastry cream. This dessert is the epitome of indulgence, with each bite delivering a balance of sweetness, tanginess, and creaminess. Whether enjoyed as a morning treat, an afternoon pick-me-up, or a show-stopping dessert, these pastries are sure to impress.

The appeal of Lagkagesnegle lies in its layers of flavor and texture. The pillowy vanilla dough is complemented by a luscious raspberry filling that’s both tart and sweet. Topped with creamy pastry cream and fresh raspberries, it’s a symphony of flavors that feels both elegant and comforting. The golden-brown swirls look stunning on a plate, making them perfect for special occasions or weekend baking projects.

Print

Let’s dive into this detailed recipe that will guide you through creating this irresistible treat!

Ingredients

For the Dough

• 150 ml (2/3 cup) milk
• 2 tsp instant yeast (or 2.25 tsp active dry yeast, 17.5 g 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

For the Raspberry Filling

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

For the Topping

• 36 raspberries (3 per pastry)
• 1 portion of kagecreme (vanilla pastry cream)
• 118 ml (1/2 cup) heavy whipping cream (optional)

InstructionsPreparing the Vanilla Pastry Cream

1. Make the kagecreme ahead of time following your favorite recipe or using a store-bought option.
2. Chill the pastry cream in the refrigerator until ready to use.

Making the Dough

1. Activate the yeast: Heat milk until it is warm but not hot (“fingervarm”). Add yeast and stir to dissolve. Let it rest for 5–10 minutes until frothy.
2. In a large bowl, combine the egg, egg yolk, sugar, vanilla extract, and salt. Whisk until smooth.
3. Add the milk and yeast mixture to the egg mixture, stirring well.
4. Gradually incorporate the flour and softened butter, mixing with a wooden spoon until a shaggy dough forms.
5. Knead the dough on a floured surface for 10–12 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook. The dough should be soft and slightly tacky but not sticky.
6. Place the dough in a greased bowl, cover with a damp cloth, and let it rise for 45 minutes or until doubled in size.

Preparing the Raspberry Filling

1. In a small saucepan, combine raspberries, sugar, butter, and a pinch of salt.
2. Cook over medium-low heat, stirring occasionally, until the raspberries break down and the mixture thickens.
3. Allow the filling to cool completely before using.

Assembling the Pastries

1. Once the dough has risen, roll it out on a floured surface into a rectangle approximately 1/4 inch thick.
2. Spread the cooled raspberry filling evenly across the dough.
3. Optional: Grate lemon zest over the filling for added brightness.
4. Roll the dough tightly from the shorter edge to form a log.
5. Slice the log into 12 equal pieces, about 1–1.5 inches thick.

Proofing and Baking

1. Arrange the swirls on two baking sheets lined with parchment paper. Leave space between each swirl for rising.
2. Cover loosely with cling film or a clean towel and let them rise for 45 minutes.
3. Preheat your oven to 350°F (175°C).
4. Brush the risen swirls with egg wash.
5. Gently press down the center of each swirl to create an indent for the pastry cream.
6. Add a tablespoon of pastry cream to each swirl, followed by three fresh raspberries.
7. Bake for 15 minutes, or until the edges are golden brown and the bottoms are evenly browned.

Serving Suggestions

• Freshly baked: Serve warm with a dusting of powdered sugar for a classic touch.
• With whipped cream: Whip heavy cream to soft peaks and dollop over each pastry for added indulgence.
• For brunch: Pair with coffee or tea for an elegant addition to your brunch table.

Tips and Variations

• Ingredient Substitutions:
  • If fresh raspberries are unavailable, use frozen raspberries but thaw and drain excess liquid.
  • Substitute vaniljesukker with regular vanilla extract.
• Flavor Twists:
  • Add a layer of chopped nuts (such as almonds or pistachios) for extra crunch.
  • Replace raspberries with other berries like blueberries or blackberries.
• Make-Ahead Tips:
  • Prepare the dough and filling a day ahead and refrigerate. Assemble and bake fresh the next day.
  • Freeze unbaked swirls for up to a month. Thaw and bake when needed.

Final Thoughts

Lagkagesnegle is more than just a pastry—it’s an experience. From the moment you knead the dough to the final presentation of golden swirls topped with vibrant raspberries, every step feels like creating a masterpiece. The combination of textures and flavors will have your taste buds dancing with joy.

Whether you’re a seasoned baker or a kitchen novice, this recipe is approachable and rewarding. So why not bring a touch of Danish delight to your kitchen? Bake a batch of Lagkagesnegle and let the aroma of freshly baked pastries fill your home!

Conclusion

Lagkagesnegle, with its soft vanilla dough, tangy raspberry filling, and creamy pastry topping, is a testament to the art of Danish baking. Every bite is a harmonious blend of flavors and textures that captivates the senses, making it a pastry worth savoring.

Baking these swirls isn’t just about creating a delicious treat; it’s about embracing the joy of homemade baking. The process, from kneading the dough to filling the kitchen with the aroma of freshly baked pastries, is both satisfying and therapeutic.

Whether shared with loved ones during a cozy brunch or enjoyed as a personal indulgence with a warm cup of coffee, Lagkagesnegle brings a touch of warmth and elegance to any moment. Try this recipe and let its delightful flavors transport you to the heart of Danish pastry tradition. Happy baking!