The 4-Ingredient Finnish Treats I Make Every Year for Christmas

Instructions

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1. 1 Arrange the oven racks in the upper-middle and lower-middle positions.
2. 2 Remove the puff pastry sheets from the freezer and allow to thaw at room temperature according to the package directions, 30 to 40 minutes.
3. 3 In a medium saucepan, combine the prunes, water, and sugar. Bring to a boil over medium-high heat, then reduce the heat and simmer until the prunes are very soft, about 20 minutes. Remove the pan from the heat. Use an immersion blender (or transfer to a stand blender) to blend until the mixture has the consistency of a thick paste. (Blend carefully, as the mixture will be hot). Set aside to cool until the puff pastry sheets are ready to shape.
4. 4 On a lightly floured surface, unfold each puff pastry sheet and cut each into thirds along the fold lines (forming 6 total rectangles). Then, cut each rectangle crosswise into thirds to form three 3 squares, about 3x3 inches each. (This will yield 9 squares from each sheet, 18 squares total.) Working from each corner into the center, make slits about 1 1/2 inches long. Fold every other piece inwards toward the center to form a pinwheel or star shape. Press down lightly to adhere.
5. 5 Spoon a heaping teaspoon of the prune paste into the center of each star. Arrange the stars about 2 inches apart on two baking sheets. (You may have some extra prune paste left over.)
6. 6 Bake until the puff pastry is puffed and golden brown, 15 to 18 minutes, switching and rotating the sheets halfway through baking.
7. 7 Transfer the stars to a wire rack and cool for about 5 minutes. Dust with powdered sugar and serve immediately. These pastries are best enjoyed the same day they are baked. However, should there be any leftovers, they can be kept in an airtight container for up to 2 days. They can be revived by warming them in a 350°F oven for 3 to 5 minutes and dusted again with powdered sugar. Love the recipe? Leave us stars and a comment below!