Joulutorttu - Finnish Christmas Tarts

Joulutorttu aka Tahtitorttu are traditional Finnish Christmas Tarts that are specially eaten during Christmas and holiday season.

Recipe Source Link:https://www.mygingergarlickitchen.com/joulutorttu-finnish-christmas-tarts/

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RECIPE INGREDIENTS

» For Joulutorttu - Finnish Christmas Tarts

• Ready made puff pastry sheets or pie dough(300 g)
• Egg wash (1 egg, lightly beaten) or melted butter
• 1/2 cup baking-proof plum jam/marmalade, for filling
• Powdered sugar for dusting finished tarts

RECIPE INSTRUCTIONS

» For making Joulutorttu - Finnish Christmas Tarts

1. Preheat your oven to 430°F/225°C. If using frozen pastry sheets, then thaw them at room temperature for 30 minutes. Then cut the each rectangle sheet into 3-inch squares. To make the traditional Finnish torttu (pinwheel/star) shape, use a sharp knife to make diagonal cuts in the corners of the squares towards the center of the tart (about halfway towards the center).
2. Lift every other split corner up and pinch them down in the middle, pressing into the centre with moistened fingers. Make more pinwheels with the remaining squares. Place 1 teaspoon of jam in the center of the square. Repeat the same with all squares.
3. Transfer your pinwheel shaped tarts to a parchment lined baking sheet, placing the tarts at least 1 inch apart. Lightly brush the tops of the tarts with the egg wash (beaten egg) or melted butter to moisten the corners.
4. Bake them in preheated oven @430°F/225°C for 10-12 minutes, until golden. Let them cool on the baking sheet for 5 minutes. Once the tarts are cooled, dust them lightly with sugar. Optional step: Top the centers with 1 teaspoon jam.
5. Enjoy the tarts immediately. Store the tarts in an air-tight container in the refrigerator for up to 3-4 days.

RECIPE NOTES

1. You can cut your squares of any size for making Joulutorttu - Finnish Christmas Tarts.
2. The tarts made with puff pastry are flakier and richer. If you want to make a cookie like tart, then use pie dough.
3. Always use chilled puff pastry sheets for making these Christmas tarts.
4. The pastry puffs in the oven, and secures the edges of the jam. So I personally like to top them with some jam also after baking and dusting with sugar. This makes the pastries look prettier, sweeter and fruitier, but adding a teaspoon of jam after baking is not compulsory.