I’ve talked about Finnish foods a bit before, for instance sour cream pie, liver sausage and blueberry soup. I don’t think I’ve done more than mention the joulutorttu, though, the baked Christmas dessert filled with plum jam.
Back in the day when you had to make the puff pastry from scratch they must’ve taken a good while to produce. These days, with store-bought puff pastry, they really are a cinch to make:
- cut thawed puff pastry sheets into 9 evenly-sized squares
- separately for each square, cut every corner in half as if you’re cutting a line diagonally from each corner to the center BUT leave about 1” in the center intact
- fill centers with about a teaspoon of plum jam
- make a pinwheel shapes by bringing every other half-corner together in the center
- if desired, brush beaten egg on exposed puff pastry surfaces
- bake about 10 minutes in a preheated oven (400 degrees F / 200 C or according to package) or until golden brown
- let cool and dust with confectioners sugar
(These instructions fit U.S pastry sheets and measurements.)
Since I haven’t found plum jam in stores here, I’ve developed a super-duper easy way: I soak prunes in hot water until soft (approx. as long as the pastry takes to thaw) and use them to fill the tartlet, one prune per square. I also use toothpicks to skewer through both the pinwheel corners and prune in the center so that the tartlet won’t open while baking (the tips will burn easily if they do). And since I’m not terribly fond of confectioners sugar, I usually skip it.
While flipping through a back issue of Country Living magazine, I spotted the very same pastries except with a summery filling: jam and cream cheese.
Country Living July/August 2016, p. 20.
Country Living magazine gives credit for these jam and cream cheese versions to Kayley McCabe; visit the post at Handmade Charlotte for her writeup and tips.
They sound absolutely delicious – I’ll have to try some time!
Note: I wasn’t paid or perked to mention this; just passing along a good thing.
