Tusenbladstårta, translated means thousand leaves torte or in English spelled as Tusenbladstarta. It is a delicious Swedish dessert that looks very impressive, but it is really easy to make; your guests will think you spent hours and hours cooking. Okay, so it doesn’t have a thousand layers, how about 6! Nevertheless it is very good and fairly light tasting for a cream filled dessert. Notice I didn’t say low fat, just light tasting! I checked with my dear Swedish friend Harriet, who grew up in Stockholm, as to the origins of this dish, and she was not so sure. What she did say, is that indeed this is a very Swedish dessert and very similar to a dessert her mother makes. I am trying to get the recipe, but her mother is not budging!
One of the things I love the most about Tusenbladstarta is the combination of the crunchy cinnamon pastry and the smooth cream filling. It truly makes for a good contrast of textures. Surprisingly enough though, this is also not a dessert that can be considered overly sweet.
I have adapted this Tusenbladstarta recipe from Betty Crocker’s International Cookbook, a book that was given to me as a gift many years ago by a very dear friend. This book has brought me endless hours of cooking delight and a few extra pounds as well. The original recipe calls for sliced almonds as a topping. Although I love almonds, I wanted a color contrast on the top, so I chose to decorate my Tusenbladstarta with raspberries. Other fruits work well also. but if you must be a traditionalist, by all means, top with toasted sliced almonds!
I recently served this dish at an international dinner party I hosted at my house and it was a hit. The best part is that leftovers keep very well in the fridge for at least one day. I enjoyed two lovely leftover pieces the next day!!
- Cinnamon Pastry
- ¾ c. butter
- 2 cups all purpose flour
- 1 tsp. salt
- 1 tsp. ground cinnamon
- 3-4 Tb. water
- Cream Filling
- ¼ cup of sugar
- 1 Tb. cornstarch
- ¼ tsp. salt
- 1 cup of milk (2% ok)
- 1 large egg slightly beaten
- 1 tsp. of pure vanilla extract
- 1 cup of whipping cream
- ½ cup of sliced almonds or ½ cup of raspberries
- For the cinnamon pastry:
- Preheat oven to 425 F
- In a large mixing bowl cut the butter in to the flour. Add the salt and the cinnamon until the mixture is the texture of small peas. Add the water, 1 Tb. at a time making sure that the liquid coats the flour. When you are finished, the pastry should almost clean the sided of the bowl. You might need to add more water if the dough seems dry.
- Shape dough into a small log and divide the pastry into 6 parts. Roll each piece into a 7" circle (a salad plate is about the right size. There are also baking mats with various circle sizes)
- Place circles on cookie sheet, poke each round with fork, and sprinkle with 1-2 tsp. of sugar to cover. Bake for 12- 15 minutes until light golden brown.
- For the cream filling:
- In a medium sized bowl, beat one egg and set aside.
- In a 1 qt pan, mix cornstarch, salt and sugar over medium heat. Slowly add the milk and stir to combine thoroughly. Keep stirring until mixture boils. Remove from heat and cool for about 2 minutes.
- Slowly add half of the milk mixture to the egg stirring constantly. Return this mixture to the hot mixture in the pan.
- Boil and stir for 1 minute Remove from heat and add the vanilla. Stir well. Cover and refrigerate until mixture is completely cool.
- In a large mixing bowl beat the whipping cream, and slowly fold in the cooled mixture.
- To assemble:
- Place a circle on a round serving dish. Top with cream filling and spread with a spoon. Repeat the process until all the circles have been used. The last circle should be topped with cream and topped with either fresh fruit or sliced toasted almonds.