RCI-BR.007.0071.001
Joulutortut
Joulutortut Christmas tarts
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultybeginner
Ingredients
- ready-to-use pastry dough (This is a shortcut1 unitbut it is possible, and done in Finland, to prepare the pastry crust from scratch. It needs to be extra flaky)
- 1 lb
- 1 unit
- ½ cup
- egg1 unitbeaten (for basting)
Method
1
Soak the prunes in water for 10 minutes until softened, then drain and pit them if necessary.
2
Place the drained prunes in a saucepan with the sugar and a small amount of water (about ¼ cup), then simmer over medium heat for 5 minutes until the prunes break down into a thick paste.
5 minutes
3
Remove the prune filling from heat and let it cool completely to room temperature.
4
Preheat the oven to 400°F (200°C).
5
Roll out the ready-to-use pastry dough on a lightly floured surface to about ¼-inch thickness.
6
Cut the dough into 4-inch squares using a sharp knife or pastry wheel.
7
Place a small spoonful (about 1 teaspoon) of cooled prune filling in the center of each square.
8
Fold the corners of each square toward the center, overlapping them slightly over the filling to create the traditional tortut shape.
9
Brush the surface of each torttu with beaten egg to create a golden, shiny finish.
10
Place the tortut on a parchment-lined baking sheet and bake for 12–15 minutes until the pastry is golden brown and crispy.
13 minutes
11
Remove from the oven and let cool on the baking sheet for 2–3 minutes before serving warm or at room temperature.