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Loading...These traditional Finnish Christmas pastries, known locally as joulutorttu, are crisp puff pastry stars filled with sweet plum jam and dusted with powdered sugar. They are a beloved treat served throughout the holiday season in Finland, especially alongside coffee and warm glögi. The pinwheel folds create an elegant 8-pointed star that makes them as beautiful as they are delicious.
Prep Time20 mins
Cook Time18 mins
Total Time38 mins
Servings4
Yield8 pastries
Nutrition Facts
Per serving (estimated)
- 410 kcalCalories
- 22 gFat
- 8 gSaturated Fat
- 48 gCarbs
- 1 gFiber
- 18 gSugar
- 5 gProtein
- 180 mgSodium
- 75 mgPotassium
- 20 mgCalcium
- 1.2 mgIron
- 2 mgVitamin C
- 30 mcgVitamin A
Ingredients
For the pastry
- 2 sheets all-butter puff pastry (about 250 g each), thawed if frozen
- 1 large egg, beaten with 1 tbsp water, for egg wash
- All-purpose flour, for dusting
For the filling and topping
- 200 g plum jam or thick prune filling
- 1 tbsp fine dry breadcrumbs
- 1/2 tsp ground cardamom (optional)
- Powdered sugar, for dusting
Directions
- Preheat the oven to 200°C (400°F) and line two large baking sheets with parchment paper.
- On a lightly floured surface, roll each sheet of puff pastry into a 30 x 30 cm (12 x 12 inch) square about 3 mm thick.
- Cut each sheet into 4 equal squares (about 15 x 15 cm) for 8 squares total. For smaller, bite-size pastries, cut each sheet into 9 squares instead.
- Using a sharp knife, make 4 diagonal cuts from each corner toward the center, stopping about 1.5 cm short of the middle.
- Fold every other point toward the center, pressing the tips gently together to form an 8-pointed star. Repeat with the remaining squares.
- Stir the breadcrumbs and cardamom (if using) into the plum jam to thicken it and prevent leaks. Spoon about 1 generous teaspoon of filling into the center of each star.
- Brush the pastry points and edges with the egg wash, taking care not to drip onto the jam, which can cause it to scorch.
- Bake for 15 to 18 minutes, until the pastry is puffed, crisp, and deep golden brown. Let cool on the sheet for 5 minutes.
- Transfer to a wire rack and dust generously with powdered sugar before serving warm or at room temperature.
Cook’s Notes
- Traditional Finnish prune filling can be made by simmering 150 g pitted prunes with 50 ml water and 2 tbsp sugar for 10 minutes, then mashing until smooth.
- Keep the puff pastry well chilled between batches to ensure maximum rise and the flakiest layers.
- Do not overfill with jam or it will bubble over and burn during baking.
- Best enjoyed the day they are baked, but leftovers can be stored in an airtight container for up to 2 days and refreshed in a 180°C oven for 3 minutes.
- For an even more authentic flavor, add a pinch of ground ginger to the jam filling alongside the cardamom.
