Joulutorttu

Ingredients for 4 servings:

• 200 g double cream cheese
• 250 g wheat flour
• 125 g butter, soft
• 1 pinch of salt
• ½ tsp cardamom
• 1 tsp lemon zest, organic
• 1 egg yolk
• 150 g raspberry jam, seedless
• 1 m.-sized egg(s)
• 1 tsp cornstarch

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 15 minutes; Total time approx. 3 hours 45 minutes

Finnish Christmas cakes

Using the dough hook on a hand mixer, mix the cream cheese, flour, butter, 1/2 teaspoon salt, cardamom, lemon zest, and egg yolk into a smooth dough. Wrap in cling film and chill for 3 hours. Heat the raspberry jam in a saucepan. Mix the cornstarch with a little water until smooth, stir into the jam, bring to the boil, and let cool. Roll out the dough on a well-floured work surface to a thickness of 5 mm and, if possible, make a square. Using a ruler (or by eye), divide into 5 x 5 cm squares and cut to size. Cut 1-2 cm deep into the corners of each square with a knife or pastry wheel toward the center. Whisk the egg. Place the jam in a piping bag and cut a small hole in the bag. Pipe a small dollop of jam onto the center of each square. Brush the corners with a little egg, fold 4 corners (every other corner) toward the center like a pinwheel, and gently press down. Place the Joulutorttu on baking sheets lined with baking paper. Bake one at a time in a preheated oven at 180°C (gas mark 2-3, fan oven 160°C) on the second rack from the bottom for 12-15 minutes until golden brown.