Name: Lagkagesnegle Raspberry Swirls Vanilla Pastry Cream
Prep time: 5 h 30 min
Cook time: 20 min
Total time: 6 h
Cuisine: Danish
Ingredients: – 500 g strong white bread flour – Builds strong gluten for chewy, laminated dough structure in danish pastry.; – 10 g salt – Enhances flavors and strengthens dough for perfect raspberry swirls.; – 70 g caster sugar – Adds subtle sweetness to balance tart raspberry filling.; – 10 g instant yeast – Provides lift for airy layers in this lagkagesnegle recipe.; – 300 ml whole milk, lukewarm – Hydrates dough for soft, pliable base.; – 1 large egg – Binds ingredients and enriches dough tenderness.; – 50 g unsalted butter, softened – Incorporates fat for rich flavor before lamination.; – 250 g unsalted butter, cold and cubed – Creates flaky layers through lamination process.; – 500 ml whole milk – Base for smooth vanilla pastry cream.; – 1 vanilla pod, split lengthwise (or 2 tsp vanilla extract) – Infuses natural aroma into pastry cream recipe.; – 120 g caster sugar (for pastry cream) – Sweetens cream without overpowering raspberry notes.; – 6 large egg yolks – Thickens vanilla pastry cream for luxurious texture.; – 45 g cornflour (cornstarch) – Stabilizes pastry cream to prevent curdling.; – 50 g unsalted butter (for pastry cream) – Adds silkiness to finished cream.; – 400 g fresh or frozen raspberries – Provides juicy, tart raspberry swirls core.; – 100 g caster sugar (for filling) – Draws out juices for thick raspberry filling.; – 30 g cornflour (for filling) – Thickens compote into spreadable jam.; – Zest of 1 lemon – Brightens raspberry filling with citrus lift.; – 1 egg (for egg wash) – Gives golden shine to baked lagkagesnegle.; – Icing sugar, for dusting – Finishes with sweet snowy look.

Ingredients

– 500 g strong white bread flour – Builds strong gluten for chewy, laminated dough structure in danish pastry.

– 10 g salt – Enhances flavors and strengthens dough for perfect raspberry swirls.

– 70 g caster sugar – Adds subtle sweetness to balance tart raspberry filling.

– 10 g instant yeast – Provides lift for airy layers in this lagkagesnegle recipe.

– 300 ml whole milk, lukewarm – Hydrates dough for soft, pliable base.

– 1 large egg – Binds ingredients and enriches dough tenderness.

– 50 g unsalted butter, softened – Incorporates fat for rich flavor before lamination.

– 250 g unsalted butter, cold and cubed – Creates flaky layers through lamination process.

– 500 ml whole milk – Base for smooth vanilla pastry cream.

– 1 vanilla pod, split lengthwise (or 2 tsp vanilla extract) – Infuses natural aroma into pastry cream recipe.

– 120 g caster sugar (for pastry cream) – Sweetens cream without overpowering raspberry notes.

– 6 large egg yolks – Thickens vanilla pastry cream for luxurious texture.

– 45 g cornflour (cornstarch) – Stabilizes pastry cream to prevent curdling.

– 50 g unsalted butter (for pastry cream) – Adds silkiness to finished cream.

– 400 g fresh or frozen raspberries – Provides juicy, tart raspberry swirls core.

– 100 g caster sugar (for filling) – Draws out juices for thick raspberry filling.

– 30 g cornflour (for filling) – Thickens compote into spreadable jam.

– Zest of 1 lemon – Brightens raspberry filling with citrus lift.

– 1 egg (for egg wash) – Gives golden shine to baked lagkagesnegle.

– Icing sugar, for dusting – Finishes with sweet snowy look.

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Instructions

1-First Step: Prepare the Laminated Dough Base Combine 500 g strong white bread flour, 10 g salt, 70 g caster sugar, and 10 g instant yeast in a large bowl. Warm 300 ml whole milk to lukewarm, then mix in 1 large egg. Pour wet into dry and stir until a shaggy dough forms. Add 50 g softened unsalted butter and knead for 8-10 minutes until smooth and elastic. Cover and rest in fridge for 1 hour. This builds the strong base for your lagkagesnegle raspberry swirls vanilla pastry cream.

2-Second Step: Laminate the Dough for Flaky Layers Roll rested dough into a 20×40 cm rectangle on floured surface. Beat 250 g cold unsalted butter into a flat slab, place in center of dough, and fold edges over like a letter. Roll to 20×60 cm, fold into thirds (first turn). Chill 30 minutes. Repeat rolling and folding for 3 more turns, chilling between each. Rest dough overnight in fridge. Lamination creates those signature danish pastry flakes perfect for raspberry swirls.

3-Third Step: Make the Vanilla Pastry Cream Heat 500 ml whole milk with split vanilla pod over medium heat until steaming. Whisk 6 egg yolks, 120 g caster sugar, and 45 g cornflour until pale. Temper by pouring hot milk slowly into yolk mix, whisking constantly. Return to saucepan, cook on low, stirring until thickened (2-3 minutes at 160C). Off heat, stir in 50 g butter. Cover surface with cling film, cool, then chill. This pastry cream recipe ensures creamy filling for lagkagesnegle.

4-Fourth Step: Cook the Raspberry Filling In saucepan, combine 400 g raspberries, 100 g caster sugar, 30 g cornflour, and lemon zest. Cook on medium, stirring until bubbling and thick (5 minutes). Cool completely. Vegan option: same process works perfectly. This raspberry filling adds tart contrast to vanilla pastry cream.

5-Fifth Step: Assemble the Swirls Roll chilled dough to 30×50 cm rectangle. Spread cooled vanilla pastry cream evenly, leaving 2 cm border. Dollop and swirl raspberry filling over cream. Roll tightly from long side into log. Chill 30 minutes to firm. Cut into 12-14 slices, twist each into snail shape, place on lined baking sheets. Cover and proof 1-2 hours until puffy.

6-Sixth Step: Bake and Finish Preheat oven to 200C (180C fan). Brush with egg wash. Bake 15-20 minutes until golden. Cool on rack, dust with icing sugar. For gluten-free, handle gently to preserve layers. Enjoy warm for best raspberry swirls with vanilla pastry cream texture. Total time: 2 days, serves 12.

Last Step:

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Notes

🧊 Keep butter cold during lamination for distinct flaky layers.
⏱️ Patience with multiple folds/chills yields pro results.
🍓 Pipe pastry cream for even distribution inside swirls!

Author: Brandi Oshea
Prep Time: 1 hour 30 minutes
Chilling + Proofing: 4 hours
Cook Time: 20 minutes
Category: Desserts
Method: Oven
Cuisine: Danish
Diet: Vegetarian

Nutrition

Serving Size: 1 pastry
Calories: 420 kcal
Sugar: 22g
Sodium: 280mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 8g
Cholesterol: 140mg