Finnish Foodie from DownUnder

Finnish Christmas star pastries (joulutortut) actually originate from English plum-filled pastries. They made their way to Southwest Finland (Varsinais-Suomi) through Sweden, thanks to a recipe published in Cajsa Warg’s cookbook in 1755. This makes Christmas stars a Finnish-Swedish tradition.

These days, they’re a big part of Christmas in Finland, and people are pretty creative with the fillings. You’ll find everything from apple-cinnamon jam and green marmalade to beetroot salad and brie cheese, or lingonberry quark. I’m going to make some lingonberry ones still, but honestly, I’ll always love the classic plum filling the most!

For me, Christmas Star pastries are as much a part of a Finnish Christmas as Christmas porridge (joulupuuro). They’re not just a treat; they’re a tradition that brings the Christmas spirit to life. The sweet aroma of puff pastry and plum jam baking in the oven fills the house with a sense of warmth and nostalgia, instantly transporting me to cosy Finnish Christmases.

To get started on this delicious pastry, begin by combining the butter and ricotta cheese in a mixing bowl.

The butter should be softened to make it easier to work with, and the ricotta adds a lovely creaminess to the dough. Mix these together until they form a smooth and creamy base.

Next, add the flour and baking powder to the bowl.

Gently fold them into the butter and ricotta mixture, making sure everything is well incorporated.

Keep mixing until a soft, pliable dough forms. It might feel a little sticky at first, but resist the urge to overwork it—this dough is meant to stay tender, ensuring your pastries turn out perfectly flaky and light.

Once your dough is ready, divide it into two equal portions. This makes it easier to handle and roll out later. Shape each portion into a ball. Then, wrap each ball tightly in plastic wrap to keep the dough fresh and prevent it from drying out.

Pop the wrapped dough into the refrigerator to chill until firm. This step is essential—it allows the butter and ricotta to set, making the dough easier to roll and shape while giving your pastries that perfect flaky texture. I left mine in the fridge overnight, which worked beautifully. If you’re short on time, a few hours should be enough, but letting it rest overnight really enhances the flavour and texture.

While the dough chills in the fridge, it’s the perfect time to start making the jam for the filling.

To make the jam, combine prunes, sugar, and water in a saucepan.

Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar.

Once it’s boiling, reduce the heat and let it simmer gently.

The prunes will begin to soften and break down, blending with the sugar and water to create a thick, fragrant jam.

Keep an eye on the mixture, giving it a stir now and then to prevent sticking. Once the prunes are soft enough to mash with a spoon and the liquid has reduced to a jammy consistency, it’s ready. Let it cool completely. This simple prune jam is rich, sweet, and perfect for traditional Finnish Christmas Star pastries!

After making the jam, I left it in the fridge overnight, covering it with plastic wrap to keep it fresh. Letting it cool and set gave the flavours time to deepen and develop.

It had thickened up nicely the next day and had a lovely, smooth texture, but I wanted to make it a little creamier.

So, I grabbed my electric mixer and gave it a few quick pulses. This helped smooth out any remaining chunks and made the jam extra velvety—perfect for spreading or spooning into the pastry. The mixer really gave the jam a nice, silky finish, making it even easier to work with when filling the pastries.

Preheat your oven to a nice hot temperature, somewhere between 200 and 225 degrees Celsius, so it’s ready to bake those pastries to golden perfection.

Next, take a section of the chilled dough and roll it out on a lightly floured surface.

Once it’s rolled out, cut the dough into small squares.

I use a purpose-made cutter I brought from Finland, but you can just as easily use a pastry cutter or even a knife if you don’t have one.

Now comes the fun part—making the classic star shape!

On each square, make four cuts, one from each corner, stopping about halfway to the centre.

This creates flaps that you’ll fold over the jam.

Spoon a teaspoon of the homemade prune jam into the centre of each square, making sure there’s enough room for the corners to fold without overflowing.

Then, carefully fold each corner of the square over the jam, bringing them toward the centre to form a star shape. Gently press the edges to seal the pastry and keep the jam inside.

Once all your stars are shaped, they’re ready to bake. Place the shaped stars carefully onto a lined baking tray.

To give them a beautiful golden finish, lightly brush the tops of each pastry with a beaten egg.

This adds a lovely sheen and helps them get that perfect golden colour.

Now, pop the tray into the preheated oven and bake the tarts for 10 to 12 minutes. Keep an eye on them, and once they’re golden and crispy around the edges, you’ll know they’re ready.

Once baked, let the tarts cool on the tray for about 5 minutes—this makes them easier to handle and ensures they set properly. After that, gently transfer them to a wire rack to cool completely.

When they’re fully cooled, dust them lightly with icing sugar.

Now, your homemade Christmas Star pastries are ready to enjoy, warm and perfect for sharing!

It just wouldn’t feel like Christmas without them. They belong on the Christmas table, right alongside the rice porridge sprinkled with cinnamon and sugar. Making them is a joyful ritual too—rolling out the dough, folding the star shapes, and carefully spooning in the filling. And while I’ve seen people experiment with different fillings, I’ll always stay loyal to the classic plum jam. For me, it’s a taste of home and a reminder of the joy of Finnish Christmas traditions, no matter where in the world I am.

Ingredients:

• 250 g butter
• 4 dl plain flour
• 1 tsp baking powder
• 250 g ricotta cheese
• 1 egg
• 1/2 dl icing sugar
• 2 dl pitted prunes
• 3 dl water
• 1/2 dl sugar

These treats freeze beautifully, making them a perfect make-ahead option. To freeze them, simply prepare them as usual but leave off the icing sugar. Once they’ve cooled, place them in an airtight container or freezer bag and store them in the freezer. When you’re ready to enjoy them, remove the treats from the freezer and let them thaw. Then, pop them in the oven for just a few minutes to warm through. Once they’ve cooled slightly, dust them with icing sugar for that perfect finishing touch. Enjoy the delicious, fresh taste as though they were just baked!