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Finnish Pinwheels

When my sister was hosting an exchange student from Finland, she served these cookies I'd made to her guest. The young lady instantly recognized what they were. So I know they're still being made in our ancestors' country. —Ilona Barron, Ontonagon, Michigan
  • Total Time
    Prep: 1 hour Bake: 15 min./batch
  • Makes
    about 7 dozen

Ingredients

  • FILLING:
  • 1/4 pound pitted dried plums, chopped
  • 1/4 pound pitted dates, chopped
  • 1/2 cup boiling water
  • 1 tablespoon sugar
  • 1-1/2 teaspoons butter
  • PASTRY:
  • 3 cups all-purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup cold butter
  • 1 large egg, room temperature, beaten
  • 3 tablespoons heavy whipping cream
  • 1 teaspoon vanilla extract
  • Confectioners' sugar

Directions

  • In a saucepan, combine dried plums, dates, water and sugar. Cook over low heat, stirring constantly, until thickened. Remove from the heat and stir in butter. Cool.
  • Meanwhile, in a bowl, sift together flour, sugar, baking powder and salt. Cut in butter as for a pie crust. Blend in egg, cream and vanilla. Form into 2 balls.
  • Place 1 ball at a time on a floured surface and roll to 1/8-in. thickness. Cut into 2-in. squares. Place on ungreased baking sheets. With a sharp knife, make 1-in. diagonal slits in corners. Place 1/2 teaspoon filling in the center of each square. Bring every other corner up into center to form a pinwheel and press lightly. Bake at 325° until the points are light golden brown, about 12 minutes. Cool on wire racks. Dust with confectioners' sugar.
Nutrition Facts
1 pinwheel: 64 calories, 3g fat (2g saturated fat), 9mg cholesterol, 44mg sodium, 10g carbohydrate (5g sugars, 0 fiber), 1g protein.
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Reviews

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Average Rating:
  • peanutsnona76
    Dec 22, 2014

    My Finnish grandma made these (called them "Prune Tarts") every Christmas. Her dough was slightly different - a bit more tender. These are good though! I 'm originally from the UP of Michigan,where we also had a lot of Finns, Slovenians,Croatian and Italians. Oh, the wonderful variety of culinary delights! Gandydancer-lovely to hear your daughters are keeping up baking traditions! We make Croation povatica-same thing, slightly different ethnic spelling and pronunciation.

  • Olsenmeadowpark
    Dec 11, 2014

    The filling recipe was fine, but the dough was a struggle. Measurements were accurate but the dough would not come together. I ended up using 1/4 c. ice water and still the dough did not feel right. The cookies came out lumpy (which means the dough was not worked enough). The rerolled dough was like a shortbread which was very good.

  • gandydancer
    Dec 25, 2009

    My daughters both make Finnish tarts for Christmas--better than their Finnish grandma made! And Slovenian potica as well, nicer than any I've ever seen. We're from "Da Range" in Minnesota, home to lots of Finns and Slovenians, but live in Maine and Florida these days. BTW, my daughter tried Finnish pulla for the first time this year - it was perfect!