Recipe Image

Finnish Pinwheel Tarts

  • Beginner
  • 30 tarts/cookies
  • 50 min
Baking Success Or Baking Mess


1 cup 35% heavy cream
3-½ cups all-purpose flour
1 teaspoon Fleischmann's® Baking Powder
¼ cup sugar
½ teaspoon salt
1 cup unsalted butter, cubed
1-½ cups prunes, chopped
3/4 cup Crown® Lily White® Corn Syrup
½ teaspoon ground fennel
1 tablespoon orange zest
1 cup water
1 egg, lightly beaten
1 tablespoon water
3 tablespoons coarse sugar
Baking sheet, electric mixer with whisk attachment, pizza cutter, Optional: food processor


In a large bowl beat heavy cream with an electric mixer

and whisk attachment until soft peaks form, set aside.

Combine flour, baking powder, sugar and salt in a large

mixing bowl. Cut in butter with a fork

or pastry blender. Can also be done in a

food processor. Blend until fine crumbs.

Gradually fold whipped cream into dough in 2

additions. Once incorporated, turn out

onto a lightly floured surface, knead dough until soft and smooth. Form into

two balls, flatten into discs, wrap

tightly in plastic wrap and refrigerate for 30 minutes.

Meanwhile, make the jam filling, add all filling

ingredients to a medium size saucepan.

Bring to a boil over medium heat, stirring often, reduce heat and simmer

until thickened, about 10 minutes.

Remove from heat, transfer to a bowl, mash with a fork to remove any

large chunks. Place in fridge to

cool. Preheat oven to 375°F.

After the dough has chilled, remove from fridge and

allow to come to room temperature for 5 minutes. Working with one ball at a time, roll out to

⅛-inch thick. Cut into 3-inch squares

and place on an ungreased cookie sheet spaced 1-inch apart. Cut diagonal slits 1-inch long in the corners

of each square, like making an “X” from corner to corner, but do not go all the

way into the middle. Place 1 heaping

teaspoon of filling in the center of each square. To create the pinwheel shape, lift every

other split corner and bring to center over jam. Pinch tips firmly together in the center.

Beat egg with water and brush over the tops, use extra

on the center to prevent the star from opening up during baking, sprinkle

lightly with coarse sugar. Bake at 375°F

for 12 to 14 minutes, or until points are light golden brown. Let cool on baking sheet for 5 minutes before

transferring to wire rack to cool completely.

Repeat with remaining dough, rerolling any extra pieces.

Store in an airtight container for up to one week.

*TIP* Using a pizza cutter helps make smoother and

faster cutting. Keep dough as cool as

possible when working with it, over handling will start to melt the butter in

the dough. If it gets sticky, place back

in the fridge for 10 minutes.

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