DISH RESEARCH · Dessert
Joulutorttu
Valio’s joulutortut cut and fold prepared pastry sheets into stars, add plum marmalade and egg, bake until golden and crisp, then cool briefly and sift icing sugar over them.
About Joulutorttu
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Valio’s joulutortut turn prepared pastry sheets into ten stars with plum marmalade at their centres. Egg finishes the pastry surface, and icing sugar is sifted over the baked tarts.
Five prepared pastry sheets are placed on baking paper and thawed according to their packet instructions. Each sheet is cut in two, making ten squares.
Cuts run from each corner about halfway towards the centre. Every other corner is lifted to the middle and pressed gently into place, forming a star.
A spoonful of the selected bake-stable plum marmalade is added at the centre, and egg is applied to the pastry. The stars bake at 225°C for ten to fifteen minutes, until golden brown and crisp.
The tarts cool briefly before icing sugar is sifted over them for serving. The plum centre and sugar finish accompany the star-shaped pastry.
Ingredients in Joulutorttu
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Wheat flourbase
- Buttercooking medium
- Waterbinder
- Dried Plumfilling
- Sugarsweetener
- Eggcoating
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
Cuisines & regions
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.