Recipe for Joulutorttu (Finnish Christmas Tarts) in celebration of #ChristmasSweetsWeek! These flaky Finnish tarts are filled with a homemade prune jam and folded into pinwheels/stars or flowers.
Disclaimer: This post is sponsored in conjunction with ChristmasSweetsWeek. I received product samples from sponsor companies to aid in the creation of the ChristmasSweetsWeek recipes. All opinions are mine alone. This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.
Joulutorttu (Finnish Christmas Tarts) is my second recipe for #ChristmasSweets Week! Check out my Gingerbread Cupcakes with Eggnog Buttercream for more information on the giveaway prizes and additional recipes.
Joulutorttu (Finnish Christmas Tarts)
Joulutorttu is a Finnish pastry popular during the Christmas season. These pinwheel/star-shaped tarts are traditionally filled with a prune jam, but I also topped a few with some leftover apricot jam I had on hand for a little contrast in color. I formed the pastry with a buttery, pie crust-like dough from The Great Scandinavian Baking Book featuring Cabot butter, but using pre-made sheets of puff pastry is also common.
The prune jam comes together fairly easily. Pitted prunes are soaked in water for a couple of hours (many recipes I came across skipped this step), then simmered on the stove with a little Dixie Crystals sugar and water for about 20 minutes until softened enough to easily mash. If desired, you can also puree the jam at this point for a smoother texture.
After forming the Joulutorttu into their desired shapes, they are brushed with an egg wash and baked until golden. Dust the pastries with powdered sugar and refrigerate if not serving immediately.
The most popular shape for these Joulutorttu is the star/pinwheel design. I have seen them formed with the jam either below or above the folded corners. After cutting the sheet of dough into squares, use a sharp knife to make cuts from each corner about halfway towards the center. If you want the jam covered, place a teaspoon in the center of the square before folding every other split corner to the center. Fold before adding the jam if you want it on top.
I also came across this interesting flower design and I think it may be my favorite shape of all.
Looking for more Finnish recipes? Try my Piparkakut (Finnish Gingerbread Cookies).
Boozy Salted Caramel Apple Cider from The Beard and The Baker
Christmas Punch from Juggling Act Mama
Frozen Caramel Hot Chocolate from Eat Move Make
Crockpot Red Velvet Hot Chocolate from April Golightly
Gingerbread Spice Caramel Latte from Hezzi-D’s Books and Cooks
Gingersnap Eggnog Shooter from Seduction In The Kitchen
Glogg from A Kitchen Hoor’s Adventures
Hot Buttered Rum from Moore or Less Cooking
Peppermint Hot Chocolate from Mildly Meandering
Salted Caramel Hot Chocolate from The Bitter Side of Sweet
Salted Caramel Hot Apple Cider from Culinary Adventures with Camilla
Sugar Cookie Cocktail from Cookie Dough and Oven Mitt
Vanilla & Spice Hot Mulled Wine from The Baking Fairy
Almond Roca from Everyday Eileen
Christmas Cookie Bark from The Mandatory Mooch
Creamy Cheese Fudge from Take Two Tapas
Grinch Fudge from An Affair from the Heart
Milk Chocolate Toffee Fudge from Rants From My Crazy Kitchen
Reindeer Food Snack Mix from Big Bear’s Wife
Chocolate Mint Cookies from Platter Talk
Dark Chocolate Dipped Almond Shortbread Cookies from With Two Spoons
Gingerbread Bars with Maple Cream Cheese Frosting from Sweet Beginnings
Gingerbread Cupcakes from The Redhead Baker
Holiday Pavlova from My Suburban Kitchen
Hot Chocolate Whoopie Pies from Strawberry Blondie Kitchen
Joulutorttu (Finnish Christmas Tarts) from Tara’s Multicultural Table
Merry and Bright Marshmallow Filled Christmas Cupcakes from Lady Behind the Curtain
Minty Grinch Dip from Who Needs A Cape?
Oatmeal Maple Cream Pies from Blogghetti
Pecan Pie Cheesecake from The Crumby Kitchen
Peppermint Stick Cookies from Karen’s Kitchen Stories
Red Velvet Cookies from Live Love Texas
Red Velvet Truffle Sugar Cookie Cups from The Spiffy Cookie
Santa Belt Cupcakes from 4 Sons ‘R’ Us
White Chocolate Dipped Gingerbread Cookies from Cheese Curd in Paradise
Disclaimer: Thank you ChristmasSweetsWeek Sponsors: Dixie Crystals, Cabot Cheese, Lorann Oils & Flavors, Torani, Joyjolt, and Sweets & Treats Boutique for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for ChristmasSweetsWeek recipes. All opinions are my own. The ChristmasSweetsWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The ChristmasSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the ChristmasSweetsWeek posts or entry.
Joulutorttu (Finnish Christmas Tarts) Recipe
Joulutorttu (Finnish Christmas Tarts)
- 10 1/2 ounces (300 g) pitted prunes
- 1/4 cup granulated sugar preferably Dixie Crystals
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 1/2 cups heavy cream whipped
- 1 cup unsalted butter softened at room temperature, preferably Cabot
- 1 egg
- 1 tablespoon milk
- Powdered sugar for sprinkling, preferably Dixie Crystals
To make the Prune Jam:
Cover the prunes with water and soak for two hours. Drain, rinse, and place in a medium saucepan. Add the sugar, top with just enough water to cover, and place over high heat.
Once boiling, reduce heat to a simmer and cook, stirring often, until the prunes have softened and are easily mashed, about 20 minutes. If needed, add a little more water to keep the mixture from burning.
Mash the jam to desired consistency or puree. Refrigerate until ready to use.
To make the Joulutorttu:
In the bowl of a stand mixer fitted with a paddle attachment, combine the flour and baking powder. Mix in the whipped heavy cream, followed by the softened butter.
On a lightly floured surface, knead the dough until soft and smooth. Shape into a disc, wrap in plastic, and refrigerate for at least an hour.
Preheat oven to 400˚F. Line two baking sheets with parchment or lightly grease.
On a lightly floured surface, roll out the dough until 1/4 inch thick. Fold the dough into thirds by folding 1/3rd towards the center followed by the other side towards the center. Roll the dough out again, turn, and fold into thirds again along the other side to form the dough into a square. Roll out a final time to make a square about 1/4 inch thick.
Cut the sheet of dough into 3 inch squares (I made 30). To make the traditional shape, use a sharp knife to make cuts from each corner about halfway towards the center. Place a teaspoon of jam in the center of the square.
Lift every other split corner towards the center over the jam filling and pinch together to create a pinwheel/star shape. Place on the prepared baking sheet and repeat with remaining squares.
In a small bowl, beat together the egg and milk. Brush the top of each Joulutorttu with the beaten egg wash. Bake in preheated oven until golden, 7-10 minutes.
Allow to cool to room temperature and top with powdered sugar. Refrigerate in an airtight container if not serving immediately.