Christmas stars

Christmas stars

By
From
Scandinavian Baking
Makes
24
Photographer
Columbus Leth

These are traditional in Finland. In Scandinavia, we have always used prunes at Christmas. In the old days you could not find fresh fruit in the winter, only dried and preserved.

Ingredients

Quantity Ingredient
200g prunes, pitted
50g caster sugar
4 tablespoons lemon juice
1 quantity Basic Danish pastry dough
plain flour, to dust
1 egg, lightly beaten

Method

  1. Chop the prunes and put them in a saucepan. Pour in 100ml of water, then add the sugar and lemon juice. Place over a medium heat and bring to the boil, then reduce the heat and simmer for five minutes. Stir every now and then, until you have a smooth-ish compote. Leave to cool.
  2. Roll out the pastry dough on a floured work surface to a 60 x 40cm rectangle. Cut it into 10cm squares.
  3. Place 1–2 tsp of prune filling in the middle of each dough square. Slit each corner, towards the middle, with a 3cm long cut. Fold alternate tips of the slit corners towards the centre, pressing them together firmly so they create a star shape. Place on baking trays lined with baking parchment, cover with tea towels and leave to rise at room temperature for 30 minutes.
  4. Preheat the oven to 220°C.
  5. Brush the pastries all over with the egg. Bake for five minutes, then reduce the oven temperature to 200°C and bake for 10–15 minutes more, or until golden brown.
  6. Leave to cool on a wire rack.
Tags:
Trine
Hahnemann
baking
Scandinavia
Scandi
cakes
bread
smorgasbord
cream buns
cake
table
party
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