Café owner Jessica Jowilin bakes sweet treats for her business year round — deliciously tempting smells wafting from the windows of her cosy cottage in Lillkyrka, Sweden. And Christmas is no different, although her bakes take on a more festive feel and she particularly looks forward to making a traditional gingerbread house, which she puts on a Christmas shelf surrounded by lanterns.

She shared three of her favourite yuletide recipes with Period Living.

Crunchy raspberry pie with white chocolate

Makes: 1 large pie/8 mini pies

raspberry and white chocolate crunch pies

Ingredients

  • 150g melted butter
  • 300g flour
  • 100g granulated sugar
  • 1 teaspoon Vanilla
  • 1 teaspoon baking powder
  • 1 tsp salt
  • 1 tbsp potato flour
  • Approx 300 g raspberries
  • 100 g white chocolate
  • 50 g flaked almonds

Method

  • Pre-heat oven to 200ºC/400ºF/GM6
  • Melt the butter
  • Mix all the dry ingredients and add the warm butter, blend well
  • Grease the baking pan with melted butter, press the dough into the pan and sprinkle with a little potato flour over the bottom. Fill the pie shell with raspberries. Grate the chocolate over the pie and sprinkle with almonds
  • Bake for about 18 minutes
  • Serve custard with the pie

Semlor — buns with saffron

Makes: 50 mini buns

semlor Swedish buns

Ingredients

  • 50 g melted butter
  • 300ml milk
  • 1g saffron (or 1tsp of ground cardamom)
  • 7g yeast
  • 1tsp salt
  • 50g granulated sugar
  • 1 egg
  • 500g wheat flour

Filling:

  • Grated almond paste (marzipan)
  • Milk
  • Whipped double cream
  • Icing sugar

Method

  • Melt the butter with the milk and add the saffron
  • Crumble the yeast in a bowl and add the salt and the sugar
  • Add the tepid milk/butter/saffron liquid
  • Sift flour over the liquid, mixing little by little. Stir in the egg
  • Mix the dough in a blender for about 10 minutes
  • Let the dough rise until doubled in size, for about 45 minutes
  • Roll small balls and put them on a grease proofed paper on a baking tray and cover it with a towel
  • Pre-heat oven to 220ºC/425ºF/GM7
  • Let the buns rise for about 30 minutes
  • Bake in the lower half of the oven for about 8 minutes
  • Allow to cool then cut the buns in half
  • Grate almond paste and stir in a dash of milk. Fill the buns with the almond paste and the whipped cream
  • Put on the lid and dust with icing sugar

Nut toffee pie

Makes: 1 large pie/8 mini pies

toffee nut pies

Ingredients

  • 150g butter (at room temperature)
  • 300g flour
  • 75g granulated sugar

Toffee:

  • 100g mixed nuts, such as hazelnuts and walnuts
  • 100g butter
  • 100g powdered sugar
  • 50ml cream
  • 1 tbsp cocoa
  • 1 tbsp wheat flour

Method

  • Pre-heat oven to 175ºC/350ºF/GM4
  • Mix together all the ingredients for the pie crust and knead into a pliable dough. Roll the dough to about 5mm thickness
  • Brush the pie pan with melted butter and press the dough into the pan
  • Bake for about 18 minutes
  • Roast the nuts on a baking tray for about 10 minutes
  • Stir together butter with sugar, cream, cocoa, wheat flour and toasted nuts. Bring the mixture to boil, and then let simmer for five minutes until it thickens
  • Fill the pie shell with the toffee and allow it to cool
  • Serve with whipped cream

Have you got a favourite Christmas recipe? Share it in the comments box below

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