Joulutorttu

Finnish Christmas pastry This article is about the pastry. For the Eläkeläiset album, see Joulutorttu (album).

Joulutorttus with prune jam filling Making joulutorttus A joulutorttu (Finnish: [ˈjou̯luˌtortːu], lit. "Yule tart", Swedish: jultårta; sometimes known as tähtitorttu [ˈtæhtiˌtortːu], "star tart") is a Finnish Christmas pastry. It is traditionally made from puff pastry in the shape of a star or pinwheel and filled with prune jam and often dusted with icing sugar. The pastries can be in other shapes and apple used in place of the prune jam. Joulutorttus are mostly made in Finland but also in Sweden. In 2020, a company that sells the dough estimated that the average Finn eats about 18 pieces of joulutorttu each year.

[edit] The Finnish joulutorttu developed in the 19th century from plum-filled pastries originating in England. The recipe originally came via Sweden when it was published in the cookbook Hjelpreda i hushållningen för unga fruentimber, which was written by Cajsa Warg and published in 1755.

[edit] The first controversy began in November 2013, when the local newspaper Borås Tidning posted a photo of traditional Finnish Christmas pastries on its Facebook page. The newspaper’s intention was simply to spark a discussion about whether it was still too early to start getting into the Christmas spirit. Many Swedish readers, who were not previously familiar with the Finnish Christmas pastry, saw a direct connection between the pastry’s spiked shape and the swastika. The photo spread rapidly, and the pastry began to be mockingly referred to as a “Nazi tart” (nazibulle or nazitårta). The same issue has resurfaced on subsequent occasions. For example, in 2016, Sveriges Radio posted a photo of Christmas pastries on social media. Even then, some of the comments accused the broadcaster of spreading swastika symbolism.

The iconic star or pinwheel form of the joulutorttu isn’t just decorative – it taps into the Nordic tradition of using simple, geometric motifs to celebrate the winter solstice. The radiating points echo the return of light, making the pastry a visual cue for the festive table. When you bake them at home, the puff pastry expands into crisp, flaky edges that contrast with the sweet, slightly tart prune jam centre, creating a textural balance that feels quintessentially Finnish. This interplay of shape and flavour is why the pastry has stayed a Christmas staple, even as other desserts have come and gone.

If you want authentic joulutorttus, start with a high‑quality frozen puff pastry – the layers should be buttery and pliable, not soggy. For the filling, traditional prune jam offers a deep, caramelised note that cuts through the richness of the pastry; however, a good apple compote works well for those who prefer a milder taste. When assembling, keep the jam away from the edges to avoid leakage, and brush the tops with a little egg wash before baking for a glossy finish. A light dusting of icing sugar after they cool adds the final festive sparkle without overwhelming the flavours.

Many people assume that any jam will do in a joulutorttu, but the classic prune jam provides a distinctive, slightly tart depth that balances the pastry’s buttery layers. Substituting a bright fruit jam can make the pastry taste overly sweet and lose its traditional character. Another myth is that the pastry must be star‑shaped; while the star is iconic, the dough is versatile and can be rolled into pinwheels or simple squares, allowing you to adapt the look for different trays or dietary needs. Embracing these variations keeps the tradition alive while making the treat accessible to a wider audience.