The Christmas Menu: Star Pastries


Even though the temperatures are soaring for our Aussie Christmas, these Finnish Star Pastries will have you believing there’s a light dusting of snow falling outside your window that demands you curl up in from of an open fire in a red wool jumper and cream cable knit socks………….


(Makes 24)

6 sheets of ready rolled puff pastry


500g prunes

2 teaspoons ground cinnamon

100ml sugar

2-3 tablespoons of cognac (optional)


Put the prunes in a pot and cover with water.

Simmer until soft and puree (stick blender, food processor, or a fork will all do the job).

Add more sugar if you want the puree to be sweeter.

Thaw the pastry sheets.

Cut each sheet into four squares.

Then make diagonal cuts from each corner of those squares towards the middle stopping about 1.5-2cm before the centre.

Add about a tablespoon of prune puree in the middle, then lift up every other corner of the square, squeeze them together and press it down in the middle.

Others like to do the star shape first and then put jam on top of that – there’s no right or wrong here.

Brush the pastries with egg, then oven about 200c (higher if not fan forced) for 10-15 minutes.

Dust with icing sugar when cooled down.

These can be frozen.

(If prune puree alone is too strong a flavour, mix half prune jam and half apple sauce.)



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