Ingredients
Method
Make the dough (or skip if using frozen pastry)
- In a medium bowl, whisk together the flour, baking powder and salt. Add the cold butter cubes and quark. Using a pastry cutter or your fingertips, quickly work the fats into the flour until the mixture resembles coarse crumbs with some pea‑sized pieces of butter. Avoid warming the butter too much.
Form and chill
- Gather the dough into a rough ball. It will be soft and shaggy. Divide into two disks, wrap each tightly in plastic wrap and refrigerate for at least 1 hour (or up to overnight). Chilling allows the gluten to relax and the butter to firm.
Laminate (optional but worthwhile)
- On a lightly floured surface, roll one disk into a rectangle about 8×16 inches (20×40 cm). Fold the bottom third up and the top third down, like folding a letter. Rotate the dough 90 degrees, roll out again and fold into thirds once more. Repeat this rolling and folding process 2–3 times to create layers. Wrap and chill for 30 minutes before shaping. Repeat with the second disk.
Preheat the oven
- Heat your oven to 435 °F (225 °C). Line two baking sheets with parchment paper.
Roll and cut
- Working with one piece of dough at a time, roll to a sheet about 3 mm (⅛ inch) thick. Trim the edges to a neat rectangle. Cut into squares roughly 8–10 cm (3–4 inches) wide. If using frozen puff pastry, thaw according to package directions and cut similarly.
Shape the stars
- To form the classic star, make four diagonal cuts from each corner of a square toward the centre, stopping about 1 cm (½ inch) from the middle. Place a teaspoon of chilled jam in the centre. Fold every other corner toward the centre to create a pinwheel, pressing lightly so they stick. Transfer to the prepared baking sheet. (Alternatively, fold the corners over the jam for a covered tart; this is a matter of taste)
Egg wash and bake
- Brush the pastry points lightly with beaten egg for shine. Bake in the preheated oven for 12–15 minutes until puffed and deeply golden. The jam will bubble. Rotate the sheets halfway through if your oven has hot spots.
Cool and dust
- Remove from the oven and let the tarts cool on the baking sheet for 5 minutes, then transfer to a wire rack. Dust generously with powdered sugar while still slightly warm, allowing it to melt and create a snow‑like finish.
Serve and store
- Joulutortut are best eaten fresh, but they will keep in an airtight container at room temperature for a day or two. Re‑crisp day‑old tarts in a 175 °C (350 °F) oven for a few minutes. Unbaked, shaped tarts can be frozen on a tray then stored in a bag; bake from frozen, adding a few minutes to the time.
Notes
Notes and Variations
- Quick version: Use high‑quality frozen puff pastry. Thaw, cut and shape as directed; fill with jam and bake until golden.
- Alternative fillings: Try apple‑cinnamon jam, apricot preserves, lingonberry‑quark, fig jam, lemon curd or chocolate‑hazelnut spread. Savoury variations can include brie and cranberry relish, goat cheese with cloudberry jam, or even caramelised onions and blue cheese. Ensure fillings are thick to prevent leakage.
- Vegan: Substitute plant‑based butter for dairy butter and coconut yogurt or thick oat-based yogurt for quark. Brush pastries with plant milk instead of egg.
- Gluten‑free: Replace the all‑purpose flour with a gluten‑free baking blend plus ½ teaspoon xanthan gum. Expect a slightly less flaky texture.
- Make it decorative: Sprinkle slivered almonds over the jam before baking, or drizzle cooled tarts with a glaze of powdered sugar mixed with a few drops of orange juice.