Finnish Christmas Pastries (Joulutorttu)
with Spiced Prune Jam
a sweet treat recipe
She’s from America. He’s from Russia. They met as students in Czechia, got married in Slovenia, and have been eating their way around the world together ever since! Now based in Lincoln, Nebraska, Brit and Viktor enjoy creating globally inspired recipes that allow you to travel the world without leaving your kitchen. On their blog, Whisked Away Kitchen, you'll find adventurous recipes that are flavorful, attainable and perfect for entertaining friends and family. Follow along at whiskedawaykitchen.com or on Instagram
@thewhiskedawaykitchen.
Buttery, flaky puff pastry wrapped around a rich, spiced prune jam—these Finnish Christmas pastries are pure holiday magic. The jam is simmered with orange zest, cinnamon, and cloves for a warm, cozy flavor, while the golden pastry adds just the right amount of crunch.
TIME (ACTIVE) | 30 M
TIME (INACTIVE) | 15 M
TOTAL | 45 M
12 SERVINGS
| 1 pastry
- Make the spiced prune jam. In a small saucepan, combine the prunes, orange juice and zest, brown sugar, cinnamon, cloves, star anise, and water. Bring to a gentle simmer over medium-low heat, stirring occasionally. Cook for 15-20 minutes, mashing the prunes with a wooden spoon or potato masher until a thick, spreadable jam forms. If needed, add a splash more water to loosen the mixture. Remove from heat. Allow to cool slightly then refrigerate until ready to use.
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the puff pastry sheets to 1/4-inch thickness. Cut each sheet into 6 equal squares (about 3-4 inches each).
- Using a sharp knife, make diagonal cuts from each corner toward the center, stopping about 1/2 inch from the middle (this creates the star points).
- Spoon 2-3 teaspoons of prune jam into the center of each square. Gently fold every other corner of the cut pastry toward the center, pressing lightly to seal (they should form a pinwheel shape).
- Whisk the egg with 1 tablespoon water to make an egg wash. Brush lightly over the pastries.
- Bake for 12–15 minutes, or until puffed and deep golden brown.
- Let cool slightly, then dust generously with powdered sugar.
Leftover pastries can be stored in an airtight container at room temperature for up to 2 days.
Chilled pastry is key! If the dough gets too soft, pop it in the fridge for 10 minutes before cutting/folding.
You will have leftover jam. Try spreading it on toast, swirling it into oatmeal or yogurt, or using it as a filling for cookies or pastries. It keeps well in the fridge for about a week.
granulated
Granulated Brown Sugar with a mild molasses flavor in light golden, free-flowing granules.
0.28 oz - PORTION$0.50
2.5 oz - JAR$3
2.5 oz - REFILL$2
8 oz - REFILL$8
cassia
ground
Ground cassia cinnamon's spicy, warm flavor and aroma star in many homespun fall and winter recipes. Cassia is dominant variety of cinnamon in America.
0.28 oz - PORTION$0.50
2 oz - JAR$8
2 oz - REFILL$7
8 oz - REFILL$24
ground
Freshly ground cloves yield a rich chocolatey brown powder with an intense aroma and a powerful warming flavor.
2 oz - JAR$8
2 oz - REFILL$7
8 oz - REFILL$24
ground
Like other spices that contain anetole, ground star anise has a licorice-like flavor and aroma that is warm and sweet. It will add a bit of complexity to your dish in that its flavor also hints at mint and clove.
0.25 oz - PORTION$0.50
1.6 oz - REFILL$7
