Joulutorttu (Finnish Christmas Pastries)
While these flaky Finnish pastries are most often baked for Christmas, Joulutorttu are great for breakfast or brunch any time of the year!
I grew up just a few hours drive from the Finnish border. When I was a child, probably seven or eight years old, my parents would often go to a ski resort there and take me with them. I would spend the days outside enjoying the snow. And every so often when it would get too cold, I would retreat to the cafe to warm up with a cup of hot cocoa and one of these delicious pastries.

Key ingredients
- Puff pastry: You can use store-bought puff pastry, or make your own using our recipe.
- Jam: Joulutorttu is traditionally filled with prune jam, but I used raspberry as it’s easier to find where I live.
- Egg: Beat one egg with a tablespoon of water and brush it over the pastry for a golden brown finish.
- Powdered sugar: Powdered sugar is dusted over the pastries after baking for a sweet finish.
Step by step photos
Step 1: Make diagonal cuts from each corner toward the center, stopping short of the middle. Add a spoonful of jam in the center.
Step 2: Fold one corner of each triangular section toward the middle. Continue the pattern consistently (e.g. always folding the right-hand corner).
Step 3: Gently press the folded portions in the center together to secure the pinwheel shape.
Step 4: Brush the pinwheels with egg wash and bake.
Storage
Joulutorttu can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
These pastries can also be frozen for up to 2 months. Reheat at 375°F (190°C) directly from frozen or until warmed through.
Expert tips and tricks
- Use egg wash to secure the shape. If the folded corners of your pinwheel don’t stick together well, apply a bit of egg wash where the ends meet in the center to help them stay in place during baking.
- Keep homemade puff pastry cold. When making your own puff pastry, ensure the butter stays cold. Work quickly and chill the dough if it starts to soften, as melted butter will compromise the pastry’s flakiness.
- Don’t overfill with jam. Use just enough filling to avoid overflowing during baking. About a tablespoon of jam per pastry is ideal for a neat finish.
More sweet breakfast recipes
Joulutorttu Recipe
- Total Time: 30 minutes
- Yield: 12
Description
Joulutorttu is an easy-to-make Finnish Christmas pastry filled with jam.
Ingredients
Joulutorttu
- 2 sheets puff pastry, thawed (or use the recipe below)
- 10 ounces (280 grams) jam*
- 1 large egg for egg wash
- powdered sugar for dusting
Homemade Puff Pastry
- 1 cup (230 grams) unsalted butter, cold
- 2 1/2 cups (315 grams) all purpose flour
- 1/2 teaspoon kosher salt
- 2 tablespoons granulated sugar
- 1/2 cup (120 ml) cold water
- 1 tablespoon white vinegar
Instructions
Joulutorttu
- Preheat oven to 450°F (220°C) and line a baking sheet with parchment paper.
- Unroll the pastry sheets. If using homemade puff pastry, roll the dough into a rectangle 8 x 12 inches (20 x 30 cm). Cut into six squares.
- Diagonally cut the corners of each square towards the center, leaving enough space in the middle to place the jam.
- Spoon 1 tablespoon of jam onto the center of each square.
- Fold one corner from each cut piece towards the center of the square. Lightly press down to seal.
- In a small bowl, beat the egg with 1 tablespoon of water to make an egg wash. Brush the top of each pastry with the egg wash.
- Bake for 12-15 minutes or until golden brown.
- Let the pastries cool. Dust with powdered sugar before serving.
Puff Pastry
- Grate the butter or cut it into small pieces. Place it in the freezer for 15 minutes.
- In a large bowl, mix together the flour, salt and sugar.
- Begin working the butter into the flour with a pastry cutter or a pair of forks, but do not incorporate entirely. The dough should still have flecks of butter in it.
- Add the vinegar and half of the water. Begin mixing the dough. Gradually add the rest of the water.
- Once the dough has formed, shape it into a disc. Dust your working surface with flour and roll out the dough away from you until it is about 4 mm (⅛ inch) thick.
- Fold the dough into thirds (like a letter). To do this, fold the top third of the dough over the center and then fold the bottom third over the center. Turn the dough 90 degrees, roll out again and repeat the folds.
- Cut the dough in half, wrap it in plastic and let chill for 30 minutes.
Notes
Jam: While prune jam is traditionally used, I opted for raspberry jam in this version.
Storage: Joulutorttu can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Finnish
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