Joulutorttu (Finnish Christmas Tarts)
A recipe for Joulutorttu (Finnish Christmas Tarts)! These flaky, star-shaped pastries are filled with jam and dusted with powdered sugar.
Servings 28 -30 Joulutorttu
Ingredients
Prune Jam:
- 10.5 ounces (300 grams) pitted prunes
- 1/4 cup (50 grams) granulated sugar
Joulutorttu:
- 1 1/2 cups (355 milliliters) heavy cream cold
- 1 tablespoon (15 milliliters) Cognac or brandy optional
- 3 cups (375 grams) all-purpose flour
- 1 teaspoon baking powder
- 1 cup (227 grams) salted butter chilled and diced
Topping:
- 1 large egg yolk
- 1 tablespoon (15 milliliters) milk
- Powdered sugar for dusting
Instructions
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 whisk attachment or in a large bowl with a hand mixer, whisk the heavy cream at high speed until soft peaks form.
- If using the Cognac/brandy, whisk into the cream just until blended and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, combine the flour and baking powder.
- Pulse in the diced butter until the mixture becomes sandy with no pieces of butter larger than a pea. If mixing by hand, cut in the butter using a dough blade or your finger tips until the texture becomes sandy with no pieces of butter larger than a pea.
- Fold in the whipped heavy cream until incorporated.
- 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 (200˚C). Line two baking sheets with parchment or lightly grease.
- On a lightly floured surface, roll out the dough into a sheet about 1/4 inch (6 millimeters) thick.
- Fold the dough into thirds by folding 1/3rd towards the center followed by the other side towards the center to make three layers of dough.
- Roll the dough out again, turn, and fold into thirds again along the other side to form the dough into a square.
- Repeat the process one more time, turning and folding to make another three layers of dough.
- Roll out the laminated dough one final time to make a square or rectangular sheet about 1/4 inch (6 millimeters) thick.
- Cut the sheet of dough into 3 inch (8 centimeter) squares.
- To make the traditional shape, use a sharp knife to make cuts from each corner about halfway towards the center.
- You can either arrange these squares with the jam under the folded corners or above the folded corners.
- To arrange them with the jam under, place a small spoonful 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.
- To arrange them with the jam on top, fold every other split corner to the center of the square and press down to seal. Add the spoonful of jam over the dough corners in the center of the pinwheel/star.
- Place on the prepared baking sheet about 2 inches (5 centimeters) apart and repeat with remaining squares.
- In a small bowl, beat together the egg yolk and milk. Brush the top of each pastry very lightly with the beaten egg wash. Try to not let it drip down the sides.
- Bake in the preheated oven until puffed and golden, about 12-15 minutes. If baking both sheets at once, rotate around halfway through the cooking time. If baking one sheet at a time, place the other sheet in the refrigerator while waiting.
- Enjoy warm or allow to cool to room temperature.
- Refrigerate leftovers in an airtight container for up to 5 days.