Flaky Finnish Christmas Stars (Joulutorttu with Buttery Puff Pastry)
These traditional Finnish Christmas Star Cookies (Joulutorttu) are a stunning addition to any holiday cookie platter! Made with buttery puff pastry folded into gorgeous star shapes and filled with sweet plum or prune jam, they bake up golden, crispy, and incredibly flaky. The shaping technique might look complicated, but it's surprisingly simple once you get the hang of it. Just cut diagonal slits in squares of puff pastry, add jam, and fold every other corner to the center! You can use store-bought puff pastry for a quick version, or make our homemade rough puff pastry for the ultimate buttery, flaky results. These cookies are traditionally enjoyed with coffee during the Christmas season in Finland, but they're special enough for any celebration!
Servings: 14 servings
Calories: 227kcal
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
Video
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.
Nutrition
Calories: 227kcal | Carbohydrates: 23g | Protein: 3g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.001g | Cholesterol: 13mg | Sodium: 96mg | Potassium: 33mg | Fiber: 1g | Sugar: 6g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg