Joulutortut (Finnish Christmas Plum Tarts)
Joulutortut are traditional Finnish Christmas pastries filled with gently spiced homemade prune filling. This version uses a tender butter dough made with whipped cream, resulting in delicate, crisp pastries that are perfect for half-moon–shaped joulutortut enjoyed during the holiday season.
Ingredients
Dough
- 200 g (about 7 oz or 14 tbsp) butter cut in cubes, cold
- 5 dl (about 2,5 cups) all-purpose flour
- 2 dl (about 1 cup) whipping cream
Plum Filling
- 250 g (about 9 oz) dried prunes
- ¾ liter (about 3 cups) cold water for soaking
- 1 cinnamon stick or 1/2 tsp ground cinnamon
- 1 dl (about ½ cup) sugar
For Finishing
- 1 egg beaten (for egg wash)
For Decorating
- 2 tbsp powdered sugar for decoration
Instructions
Prepare the Plum Filling
- If the prunes are very dry, soak them overnight in cold water.
- Transfer the prunes and their soaking water to a saucepan.
- Add the cinnamon stick or ground cinnamon.
- Bring to a gentle boil and cook until the prunes are soft.
- Add the sugar and mix until the sugar is dissolved.
- Remove the saucepan from the heat and let cool.
- Remove any pits, then purée the prunes until smooth.
- Add a little water if needed to achieve a soft consistency. Set aside.
Prepare the Dough
- Whip the cream until softly whipped.
- In a bowl, rub the cold butter and flour together until crumbly.
- Add the whipped cream and gently mix just until a dough forms.
- Do not overwork the dough to avoid developing gluten.
- Cover the dough and refrigerate for at least 2 hours.
Assemble and Bake
- Preheat the oven to 250°C (480°F).
- Roll out the dough on a lightly floured surface to about 4 mm (about ⅙ inch).
- Cut out rounds using a pastry cutter or a large glass.
- Place about 2 teaspoons of plum filling in the center of each round.
- Lightly moisten the edges with water and seal the pastries well.
- Brush with beaten egg.
- Bake until golden, about 8–12 minutes, depending on your oven.
- Let cool slightly before serving.
- Once the joulutortut have cooled slightly, dust the tops with powdered sugar before serving.
Notes
This dough is ideal for half-moon-shaped joulutortut (puolikuu), as it is tender and slightly crumbly once baked.
If you prefer to make star-shaped joulutortut (tähtitortut), I recommend using puff pastry, as it rises in the oven and creates sturdier, more defined points.
This dough can also be used for star-shaped pastries, but keep in mind that it does not puff during baking. The pastry remains delicate, and the star points are more fragile after baking.