Finnish Christmas Cookies! “Joulutorttu”
Ricotta and butter dough with cranberry and port wine jam, and egg wash.
Christmas Recipe: Joulutorttu (Finnish Christmas Star Cookies)
Makes 24 servings
Ingredients
*Note that the dough must chill for at least 3 hours before using, preferably chill overnight.
For the Pastry
1 C (227 grams) unsalted butter, cold, cubed
1 C (225 grams) ricotta cheese
3 C (375 grams) unbleached all-purpose flour
1⁄4 C (60 grams) whole milk
1 tsp (3 grams) kosher salt To Make the Cookies
1⁄2 C prune jam (recipe below) or other thick jam
1 egg, lightly beaten
Powdered sugar (for dusting the finished cookies)
Instructions
For the Dough
In the work bowl of a food processor, place flour, cold cubed butter, and salt; pulse until mixture is crumbly. Add ricotta cheese and milk, and pulse until dough comes together. Divide dough into 3 equal portions. Shape each portion into a disk, and wrap in plastic wrap. Refrigerate overnight or at least 3 hours to chill.
To Shape And Bake
Preheat oven to 400F (approx. 200C). Line 3 rimmed sheet pans with parchment paper.
Working with one disk of dough at a time, roll dough to 1/8 inch thickness on a lightly floured surface. Using a 3-inch square cutter, cut dough, and place on prepared pans. On each square, make 4 (1-inch) cuts at the corners diagonally toward the center (1/2 – 2/3 of the way to the center of the square). Place 1 tsp (7 grams) of prune jam in center of each cookie. Fold over every other tip over toward center, forming a pinwheel. Dab ends of tips with water to help adhere and prevent separation during baking. Lightly beat egg with a pinch of salt. Using a pastry brush, lightly brush tops of cookies with egg wash.
Bake until edges are just barely golden brown, 11 to 12 minutes. Let cool completely on pans for 5 minutes before transferring to a wire rack to cool completely. Once the cookies cool, dust with confectioner’s sugar, if desired.
Store the cookies in an air-tight container on the counter for 3-4 days.
Prune Jam
Let the jam cool completely before using. Yield: 1 1/2 C of jam
Ingredients
1 C roughly chopped prunes
1⁄2 C sugar
Water (to cover)
Instructions
Place the prunes and sugar in a small saucepan. Add water to cover the prunes and bring the mixture to a simmer over medium heat.
Simmer, uncovered, until the prunes are very soft and mixture is jammy, 20-30 min. (Add water as necessary during the simmering so the mixture doesn’t become too dry.)
Remove the pan from the heat and let the jam cool before using.
NOTE: These cookies can be shaped a variety of fun ways in addition to the pinwheel, including angel shapes and many more. Just search online, Joulutorttu shapes.
You can also use a variety of jams for the filling. Prune jam is traditional Finnish.
*This recipe is a combination of recipes from Curious Cuisiniere, Martha Stewart, and Bakefromscratch.com.
Joulutorttu – Finnish Christmas Prune Jam Tarts
Joulutorttu – Finnish Christmas Prune Jam Tarts
♥ Ingredients ♥
Pastry Ingredient:
15 oz/425 g unsalted butter; cubed, at room temperature
15 oz/425 g light ricotta (cream cheese or cottage cheese)
3 1/3 cup of plain flour
(or buy puff pastry from the store)
Filling Ingredients:
1 lb pitted prunes
4 tbs or half a cup of sugar
1-2 cups water – or just enough to cover the prunes in a medium sized saucepan
Bake at 400F for approx. 8-10 min or till a little golden.
Serve with either coffee, tea, or milk. Enjoy!
For recipe and instruction see our blog
Which is your favorite Christmas Cookie? Let me know in the comments!
soxo,
Karen Grete and Heidi
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We are Karen Grete & Heidi (mother/daughter team). We are excited about Scandinavian - Nordic art, travel and of course FOOD! We have over 200 Nordic recipes.
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We have a treasure of traditional and modern Scandinavian dishes. Our MUST-TRY recipes are delicious, simple, and many times easy-to-find ingredients. The dishes are perfect if you're a beginner or just a person who wants to eat well. A gastronomic experience for all! Let's get cooking Nordic foods!
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Karen Grete and Heidi
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Recipe -
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Chapters
0:00 How to Make Finnish stick cookies with spelt flour
0:40 Blend all ingredients in a food processor or mix sugar and flour into the butter with your hands to form a dough
2:46 Blend for 3 x 30-second burst on high with the food processor
3:20 Transfer to a bowl and bring the last part together with your hands
3:50 Cover and chill in the fridge for 15-30 minutes
4:05 Preheat oven to 200˚C/ 180˚C fan or 390˚F/ 360˚F fan
4:20 Break off 1/4 of the dough and roll it into a thin log on a floured bench then press and cut into 4-6cm pieces
6:37 Brush egg white wash on top or water
7:17 Sprinkle chopped almonds and pearl sugar
8:00 Bake for 10 minutes then remove and allow to cool completely
8:05 taste test
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Dough
* Ground almonds – 35g, 1.2 oz (1/3 cup)
* Bitter almond essence – 3-4 drops
* Sugar – 35g, 1.2 oz (3 tbsp)
* Butter, softened – 200g, 7.1 oz (1/2 + 1/4 cup, together)
* White Spelt Flour – 250g, 8.8 oz (1 cup + 1/2 cup) maybe more for rolling
Brushing and decoration
* Egg white whisked – 1
* Chopped almonds – 1-2 tbs
* Pearl sugar or regular sugar – 1-2 tbsp
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