These Flaky Finnish Christmas Stars (Joulutorttu) are a stunning holiday tradition that combines buttery puff pastry with sweet prune jam! The dough gets folded into gorgeous pinwheel shapes that look like little stars, then baked until golden and crispy. While they're traditionally enjoyed during the holidays in Finland, these beautiful cookies are special enough for any celebration (or just because!). Use store-bought puff pastry for an easy version, or make our homemade rough puff pastry for the ultimate flaky, buttery results!
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My Finnish 🇫🇮 American grandmother is from Michigan's Upper Peninsula, and exploring traditional Nordic recipes has been such a meaningful way to connect with my heritage! There's something so magical about the way these little stars puff up in the oven, creating layers upon layers of buttery, flaky pastry around that jewel-like center of sweet jam.
Traditionally, these are made with prune jam (lekvar), which has a deep, caramelized sweetness. We also love using plum jam for a brighter, fruitier flavor that's a bit tangier and lighter, plus it's easier to find stateside. 😉 Both work beautifully with the rich, buttery pastry.
That said, if prunes or plums really aren't your thing, you can absolutely use other jams! Raspberry, apricot, fig, or even lingonberry jam would be delicious. But I really encourage you to try the traditional prune version at least once. You might surprise yourself! 😉
The shaping technique might look complicated, but it's actually really simple once you try it, and kind of fun, too! Don't worry if yours look a little rustic (ours definitely do!😂) - they'll still taste amazing and puff up beautifully in the oven. These cookies come together more easily than you'd think!
✨Ingredients
This recipe uses 4 simple ingredients and tastes incredible. Puff pastry, prune or plum jam, an egg, and powdered sugar!
Ingredient Spotlight: Puff Pastry 🥐
The flaky, buttery puff pastry is what makes these Finnish Christmas Stars truly special! For this recipe, you'll use the puff pastry (homemade or store-bought) rolled thin and cut into squares, then shaped into those beautiful little star shapes. You have two great options:
- Store-bought puff pastry: This is the easiest route and still delivers delicious results! You'll need 1 sheet (about 8-10 oz) of puff pastry, thawed according to package directions. Look for all-butter puff pastry if possible - brands like Dufour make excellent quality store-bought options that taste miles better than the standard stuff.
- Homemade rough puff pastry: If you want to take these cookies to the next level, our homemade rough puff pastry creates the absolute flakiest, butteriest results! We make ours with Plugrà European-Style Butter, the official 🧈butter partner for our blog, and we've been working together since 2024! Plugrà has 82% butterfat (compared to 80% in standard American butter). That extra 2% means richer flavor, creamier texture, and even more dramatic flaky layers. Plus, you'll know exactly what's in your pastry - just butter, flour, salt, sugar, and water! 🥰
The homemade version does take more time (about 2.5 hours with chilling), but most of that is hands-off. If you're already making cookies for a special occasion, it's absolutely worth the extra effort!
How to Make Joulutorttu (Finnish Christmas Stars)🎄⭐
These cookies come together in a few simple stages. First, rolling out the puff pastry, then shaping and baking. Don't be intimidated by the process! Each step is simple, and you'll get the hang of the folding technique quickly.
If using homemade rough puff pastry, make sure you have it prepared through all 6 folds and ready to roll out and remove it from the refrigerator.
If using store-bought puff pastry, make sure it's thawed according to package directions, but still cold.
🧊If it's been chilled for more than a few hours and feels rock-hard, let it sit at room temperature for about 5-10 minutes until it's pliable but still very cold.
- Step 1: On a well-floured surface, roll the dough into a long, thin rectangle about ¼ inch thick.
- Step 2: Trim off any uneven pieces (and bake those up with cinnamon sugar!)
We like to have a metal ruler, a bench scraper, and a pastry cutter wheel handy when making these! They're not totally necessary, but they make life a little easier! 😊
- Step 3: Using a sharp knife or a pastry wheel cutter, cut the dough into squares. We like 2¼ x 2¼ inches, but anywhere from 2 to 3 inches works perfectly!
Aim for straight, even cuts, but remember, these cookies have rustic charm! They don't need to be Instagram-perfect to taste absolutely delicious.
Depending on how thin you rolled your dough and how much you trimmed, you'll end up with about 12-16 squares.
On each square, use a sharp knife to cut diagonal slits from each corner toward the center, stopping about ¾ of the way to the middle.
🔪Making the cuts. The slits should NOT meet in the center! Leave about ½ inch uncut in the very middle. This is crucial for the star shape to hold together. These cuts create 8 "points" on each square that you'll fold to create the star!
- Step 4: Place 1 teaspoon of jam in the center of each square. Don't overfill! Too much jam will overflow during baking and make a mess. A teaspoon is just right.
Jam options: Traditional joulutorttu uses prune jam (also called lekvar) that can be found in the kosher or international section of the grocery store.
We also love using plum jam for a brighter, fruitier flavor with a bit more tang! Prunes are just dried plums, after all!
🤔Can't find or don't like either? Just make sure whatever jam you use is thick! Watery jams will leak out during baking, so unfortunately, we don't recommend using our lingonberry sauce for this one. It's too thin!
- Step 5: Now for the fun part - creating the star shape! Take one corner point and fold it toward the center, pressing gently over the jam in the center to secure it.
- Skip the next point, then fold the following point toward the center. Continue this pattern - fold one, skip one - until you've folded every other point toward the center.
- Step 6: You should have 4 points folded in and 4 points left standing up, creating that classic star or pinwheel shape. ⭐
Place the shaped pinwheels on a parchment-lined baking sheet, spacing them at least 1½ inches apart. They need a bit of room because they'll puff up during baking.
Place the baking sheet in the freezer for at least 10 minutes while you preheat the oven to 425°F.
💡Pro tip: Gently press the folded tips together in the center to help them stick. The egg wash will help seal them further.
- Step 7: Make an egg wash by whisking together 1 egg with 1 tablespoon of water, milk, or cream.
Using a small pastry brush, gently brush the egg wash over the tops of the puff pastry, being VERY careful not to get egg wash on the cut layers along the sides.
🚨This is important! Getting egg wash on the cut layers will glue them together and prevent them from puffing up properly. Just brush the top surface!
- Step 7: Bake for 15-20 minutes, until the cookies are deeply golden brown and puffed.
The pastry should look crispy and flaky, and the jam will be bubbling slightly in the center.
🌡️If you're unsure if they're done, use an instant-read thermometer - the internal temperature should be at least 200°F!
✨Keep a close eye on them in the oven! They will go from brown, to a little burnt quickly, as you can see from some of the edges of some of ours! 😂
- Remove from the oven and let cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
While the cookies are still slightly warm (but not hot!), dust generously with powdered sugar using a fine-mesh sieve. Don't be shy, we used about ¼ of a cup! You can use as much or as little as you'd like!
⭐Optional: If you'd like, you can add another small teaspoon of jam to the center of each cookie after they've cooled. We always add extra! 😜
That's it! Beautiful, buttery, flaky traditional Finnish Christmas stars! ✨Iloista Joulua! (Merry Christmas!) 🎄
A moment for these incredible layers, please! 🤯🤩
Planning ahead? If you want to freeze these for longer storage, don't fill them with jam and then place them on a baking sheet and freeze until frozen solid. Transfer to an airtight container and store for up to 3 months. Just don't add the jam until you're ready to bake. Add it after the cookies have thawed slightly but are still cold.
🎄What to Serve with Joulutorttu
In Finland, these cookies are traditionally enjoyed with coffee after meals during the Christmas season. They're perfect for holiday cookie platters, alongside other festive treats!
We like to serve them with these cardamom buns and some nice warm glogg for a delicious Nordic Christmas spread. 😊
Serve them for breakfast with hot coffee or tea, as an afternoon snack, or as a beautiful dessert at your holiday gathering.
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📖 Recipe
Flaky Finnish Christmas Stars (Joulutorttu with Buttery Puff Pastry)
Ingredients
Filling
- 2 sheets puff pastry thawed, our homemade oversized rough puff that weighs about 21oz, or use 2 sheets (about 18 oz) total store bought puff pastry
- ¼ cup prune jam known as lekvar, or other thick jam of choice,
Egg wash
- 1 large egg
- 1 tablespoon water can also use milk or cream
Topping
- ¼ cup powdered sugar for generous dusting, use as much or as little as you'd like!
- ¼ cup prune jam optional (for adding extra after baking)
Instructions
- Roll and chill. On a well-floured surface, roll the puff pastry into a long, thin rectangle about ¼ inch thick. Save the scraps and bake with cinnamon sugar!2 sheets puff pastry
- Cut into squares. Using a sharp knife and ruler or bench scraper, or a pastry wheel cutter, cut the dough into 2¼ x 2¼-inch squares (or anywhere from 2 to 3 inches - you have flexibility here!) You should get roughly 12-16 squares, depending on how thin you roll the dough and how much you trim the edges. Try to keep your cuts as straight and even as possible, but don't stress about perfection! These cookies are meant to have rustic charm, and they'll taste amazing regardless of how neat they look.
- Make the slits. On each square, cut diagonal slits from each corner toward the center, stopping about ¾ of the way (leave about ½ inch uncut in the very center).
- Add jam and shape. Place 1 teaspoon of prune jam in the center of each square. Fold every other corner point toward the center over the jam, creating a star or pinwheel shape. Gently press the folded tips together.¼ cup prune jam
- Freeze. Transfer shaped cookies to a parchment-lined baking sheet, spacing them 1½ inches apart. Freeze for at least 10 minutes while preheating the oven to 425°F.
- Egg wash. Whisk together egg and water, milk, or cream. Brush the tops of the cookies with egg wash, being very careful not to get egg wash on the cut layers (this can impact the layers).1 large egg, 1 tablespoon water
- Bake. Bake for 15-20 minutes until deeply golden brown and puffed. Internal temperature should reach at least 200°F.
- Cool and dust. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack. While still slightly warm, dust generously with powdered sugar. Optional: add another teaspoon of jam to the center after cooling.¼ cup powdered sugar, ¼ cup prune jam
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Notes
Pro tips, tricks, and notes
- Puff pastry options. This recipe works with either homemade rough puff pastry or store-bought puff pastry. For the best flavor and flakiest results, we recommend our easy homemade rough pastry recipe! Look for all-butter store-bought puff pastry (like Dufour) for better quality than standard brands.
- Chilling is crucial. It can be tempting to skip chilling, but we promise, it's crucial! Otherwise, your butter will start leaking out everywhere in the oven. Trust us, we found out the hard way!
- Keep everything cold. If at any point during rolling and shaping the dough feels warm or greasy, immediately refrigerate for 15-20 minutes before continuing.
- Don't overfill with jam. One teaspoon per cookie is perfect. More than that, and the jam will overflow during baking.
- Egg wash carefully. Only brush the top surface of the cookies, not the cut edges. Egg wash on the layers will prevent them from puffing up properly.
- Make-ahead and freezing. Shaped, unbaked cookies (without jam) can be frozen on the baking sheet, then transferred to a freezer bag for up to 3 months. Add the jam after the cookies have thawed slightly but are still cold, then bake as directed.
- Jam options. Traditional joulutorttu uses prune jam, but apricot, raspberry, lingonberry, or fig jam are all delicious! Just make sure the jam is thick, not watery.
Storage
- Room temperature: Store baked cookies in an airtight container at room temperature for up to 5 days. They're best enjoyed within the first 2-3 days when they're at their crispiest!
- Refrigerator: Keep in an airtight container in the refrigerator for up to 1 week. The pastry may soften slightly when refrigerated, so we recommend reheating it in the oven at 350°F for about 5-8 minutes to crisp it back up.
- Freezer (unbaked): Freeze shaped cookies (without jam) on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Add jam after thawing slightly, then bake as directed.
- Freezer (baked): Freeze fully baked and cooled cookies in an airtight container for up to 2 months. Thaw at room temperature and reheat in a 350°F oven for 5 minutes to re-crisp if desired.
Suzan Spaulding says
Such good cookies!!!
Briana says
So glad to hear that you enjoyed them Suzan!!! 💖