Best Joulutorttu Recipes

FINNISH STAR COOKIES (JOULUTORTTU)

Steps:

• Whisk together flour, baking powder, and 1/2 teaspoon salt in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and cream cheese on medium speed until well combined, about 1 minute. Add sugar and lemon zest and continue to beat until fluffy, about 2 minutes. Add 1 egg and beat until combined. Beat in flour mixture on low speed until combined. Divide dough in half. Shape each half into a square, wrap in plastic, and refrigerate until firm, 1 to 2 hours.
• Preheat oven to 325 degrees. Line two baking sheets with parchment paper.
• Remove one-half of dough from the refrigerator. On a lightly floured sheet of parchment, roll out dough into a square about 1/8 inch thick. Cut out squares using a 3 1/2-inch square cutter, then carefully transfer to prepared baking sheets, spaced about 1 1/2 inches apart. If dough becomes too soft, transfer parchment with dough to a baking sheet and refrigerate until firm.
• Place 1 teaspoon preserves in the center of each square. Using a small paring knife, cut 1 1/4-inch slits diagonally from each corner toward the filling. Fold every other tip over to cover filling, forming a pinwheel. Press lightly to seal. If dough becomes soft, refrigerate until firm.
• Lightly beat remaining egg with remaining pinch of salt. Using a pastry brush, lightly brush tops of cookies with egg wash. Bake until edges are golden and cookies are slightly puffed, 15 to 20 minutes. Let cool on sheets 5 minutes, then transfer cookies to a wire rack to cool completely. Repeat with remaining dough.

JOULUTORTTU

Steps:

• Divide pastry dough into 3 portions. Roll the first portion out, fold into three (like an envelope) and roll out again into a square shape about 0.5 - 1cm thick. If you roll it too thin the tortut are a bit difficult to handle between the board and the baking tray so lean more towards thicker than thinner. Use flour sparingly to ensure the pastry dough does not stick to the board. I also found if I sprinkled a bit of flour over the dough after the first roll-out it makes the dough easier to handle.
• Cut the pastry into squares about 8x8cm in size (or use a square cutter). Make diagonal cuts in each corner of every square about halfway to the centre, leaving the middle of the square uncut for the jam. Place a teaspoon of jam into the centre of each square.
• To make a windmill shape, lift one corner of a square and fold into the middle on top of the jam. Brush the top of the pastry corner with lightly beaten egg, and fold the next corner on top of the egg. Continue with the last 2 corners. Press firmly in the middle to ensure the corners stick
• Place the pastries onto a baking tray and brush all over with lightly beaten egg. Bake at 225oC for 12-15 minutes or until golden brown and slightly puffed.
• Dust with icing sugar when cool, then EAT! Be warned, very addictive.
• ** note: you can use ready made jam of any flavour however traditional Joulutortut have homemade prune or apricot jam as the filling.
• ** makes approx. 60 pieces. If you want to make a smaller quantity simply halve the recipe.