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    Home >> Swedish

    Tusenbladstarta - Thousand Leaves Torte

    Modified: Feb 21, 2022 · Published: Dec 14, 2019 by Analida · • Word count:1733 words. • About 9 minutes to read this article. • This post may contain affiliate links ·

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    A traditional Swedish Tusenbladstårta, translated means thousand leaves torte or in English spelled as Tusenbladstarta. cinnamon flavored flakey pastry surrounded by vanilla custard cream. My family's favorite Christmas dessert! | ethnicspoon.com

    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.

     

    a swedish layeredcake on a cake tray with raspberries and creme

    Jump to:
    • Texture of tusenbladstarta
    • Step by step photos to make Tusenbladstarta
    • Frequently Asked Questions
    • Tusenbladstarta - Thousand Leaves Torte Recipe Card

    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!

    a swedish layered cake with raspberries on a bar next to a stack of white plates

    Texture of tusenbladstarta

    One thing I love 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 layered dessert is  not one that can be considered overly sweet.

    I have adapted this Tusenbladstarta recipe from Betty Crocker's International Cookbook. 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. 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!

    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!!

    Step by step photos to make Tusenbladstarta

    A collage of photos showing the ingredients and steps to make pastry for Swedish tusenbladstarta.

    1. Gather all your ingredient and have them measured out and ready to go before starting.
    2. In a large mixing bowl, cut the butter into the flour using a pastry cutter or large fork will do it you don't have a pastry cutter. Add the salt and cinnamon and continue to cut the flour in until the texture is like small peas. Add 1 Tbsp of water at a time until the mixture comes clean from the sides of the bowl. You may need to add a little more water if the dough seems dry and does not come together into a ball. Preheat your oven to 425°F while mixing the dough.
    3. Form the dough into a log and divide into 6 equal pieces.
    4. Roll each of the balls into 7 inch circles. I like to use a small plate as a template.
    5. Gently lift the pastry circle and place on a sheet of parchment paper and dock with a fork. (Poke some holes.)
    6. Sprinkle the pastry circle with 1-2 tsp of sugar before baking.
    7. Bake for 12-15 minutes until light golden brown and some of the sugar will caramelize.
    8. Optional: If you have a pastry torch, you can lightly caramelize the sugar after baking.A collage of photos show steps to make the cream filling and assemble Swedish tusenbladstarta.
    9. To make the cream filling, start by beating 1 egg and set aside for later. Place the cornstarch, salt and sugar in a sauce pan and stir to combine. Add some of the milk and then turn on the heat to medium. Slowly add the milk and keep stirring until it boils. Remove from the heat and allow to cool for 2 minutes.
    10. After the milk has cooled slightly slowly temper or pour half of the hot milk into the beaten egg and mix vigorously until well combined. Do this slowly, you don't want to cook the egg. Return the milk-egg mixture back to the sauce pan. Bring to a boil and stir for 1 minute.
    11. Remove the pan from the heat and stir in the vanilla then cover and chill in the refrigerator until completely cool. Tip: Pour the hot mixture into a pre-chilled bowl to speed the chilling up a bit.
    12. Using a stand mixer whip the heavy whipping cream until it forms stiff peaks as shown.
    13. Fold the chilled custard mixture into to the whipped cream until well combined.
    14. Place a small amount of the cream filling on the serving platter to hold the first pastry circle in place.
    15. Cover each pastry circle and place another on top and repeat.
    16. Cover the top with cream and fresh fruit like raspberries or toasted almonds. Chill in the refrigerator for 2 hours until set.

    Frequently Asked Questions

    • Can I bake the pastry circles in advance? Yes, I store them in an airtight container in the freezer with wax paper or parchment paper between layers for up to one month. Be sure they have completely cooled before freezing. I don't even thaw them when I assemble the torte. I like to have my pastry rounds made up in advance, so the day I am going to serve the dessert I can just make the cream filling and assemble.
    • Do I have to bake the pastry rounds one at a time? I usually bake each round separately but feel free to bake 2 at time in the oven if you prefer. I like to watch the sprinkled sugar on top through the oven window and see that it is starting to melt.
    • Can I make the cream filling in advance? Well, yes and no. You can make the custard in advance and keep it chilled in the refrigerator for up to three days. The whipped cream should be done fresh and then you just fold in the custard before assembling. Be sure to chill the assembled torte in the refrigerator for 2 hours as it helps it set.

    If you are interested in more traditional ethnic type desserts here are a couple more to check out below.  You can bookmark them and try them later or pin them on Pinterest.  Enjoy!
    Try this classic Spanish style custard: coconut flan has a lovely flavor of coconut and cinnamon.
    Pistachio rosewater cookies are a Middle Eastern style shortbread cookie with just a hint of rosewater.
    Authentic Lithuanian tinginys are a no-bake sliced cookie with a nice chocolate flavor and dried cherries.
    Tarte Normande is a rustic apple tart with custard from the Normandy region of France.

    Looking for more recipes?
    Sign up for my free recipe newsletter to get new recipes in your inbox each week!  You can also find me sharing more inspiration in Pinterest and Facebook.

    A traditional Swedish Tusenbladstårta, translated means thousand leaves torte or in English spelled as Tusenbladstarta. cinnamon flavored flakey pastry surrounded by vanilla custard cream. Fantastic! | ethnicspoon.com

    Tusenbladstarta - Thousand Leaves Torte Recipe Card

    Here is a traditional Swedish Christmas dessert Tusenbladstårta.  This is a light and flakey pastry wafers layered with vanilla custard cream between each.  I like to bake my wafers in advance and freeze them and then I assemble on Christmas Day!  The flakey layers in the pastry give this it's name: Thousand Leaves Torte.  You will love this! 
    5 from 14 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Swedish
    Keyword: baking, crispy, custard, layered dessert, torte, whipped cream
    Prep Time: 1 hour hour
    Cook Time: 15 minutes minutes
    Chill time: 2 hours hours
    Total Time: 3 hours hours 15 minutes minutes
    Servings: 8 servings
    Calories: 429kcal
    Author: Analida Braeger

    Ingredients

    Cinnamon Pastry

    • ¾ cup butter salted
    • 2 cups all purpose flour sifted
    • 1 tsp salt
    • 1 tsp ground cinnamon
    • 3-4 Tbsp water

    Cream Filling

    • ¼ cup sugar
    • 1 Tbsp cornstarch
    • ¼ tsp salt
    • 1 cup milk 2% ok
    • 1 egg large, slightly beaten
    • 1 tsp. vanilla extract
    • 1 cup whipping cream
    • ½ cup raspberries optional: slivered almonds

    Instructions

    Make 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 side 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 equal 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. The sugar will caramelize while baking. Optional: If you have a baking torch you can caramelize the sugar more after baking.

    Make the cream filling:

    • In a medium sized bowl, beat one egg and set aside.
    • In a 1 qt sauce pan, mix cornstarch, salt and sugar until well combined. Slowly add the milk and heat on medium, 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. Tip: Pour this into a chilled bowl to speed up the chill process.
    • In a large mixing bowl beat the whipping cream to the stiff peak stage and slowly fold in the cooled custard mixture.

    Assemble the torte:

    • Place a baked pastry circle on a round serving dish. Top with cream filling and spread with a spatula. 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. Tip: I like to place a small about of cream on the plate to hold the bottom pastry circle in place.

    Notes

    Frequently Asked Questions:
    • Can I bake the pastry circles in advance? Yes, I store them in an airtight container in the freezer with wax paper or parchment paper between layers for up to one month. Be sure they have completely cooled before freezing. I don't even thaw them when I assemble the torte. I like to have my pastry rounds made up in advance, so the day I am going to serve the dessert I can just make the cream filling and assemble.
    • Do I have to bake the pastry rounds one at a time? I usually bake each round separately but feel free to bake 2 at time in the oven if you prefer. I like to watch the sprinkled sugar on top through the oven window and see that it is starting to melt.
    • Can I make the cream filling in advance? Well, yes and no. You can make the custard in advance and keep it chilled in the refrigerator for up to three days. The whipped cream should be done fresh and then you just fold in the custard before assembling. Be sure to chill the assembled torte in the refrigerator for 2 hours as it helps it set.

    Nutrition

    Calories: 429kcal | Carbohydrates: 34g | Protein: 5g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 113mg | Sodium: 542mg | Potassium: 112mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1050IU | Vitamin C: 2.1mg | Calcium: 72mg | Iron: 1.6mg

    You might also like to try these:

    • Tostones with Avocado Cream Sauce
    • Gravlax
      Swedish gravlax: A salt cured salmon recipe makes a great appetizer. | ethnicspoon.com
    • Swedish Almond Cake Topped with Toasted Almonds
      Try this Swedish almond cake with you next cup of coffee! Light and airy Swedish almond cake makes a wonderful dessert your family will love! A nice meringue is folded into ground almonds and flour. Once it is baked you add a creamy almond custard like filling and topping. | ethnicspoon.com
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    1150 shares
    • 483

    Reader Interactions

    Comments

    1. Denise Wright

      December 29, 2015 at 12:42 pm

      Looks delicious as always Analida! I made something similar once with a kind of pancake in the middle. I like the idea of it being crunchy though. Yum, yum, yum~

      Reply
      • Analida

        December 29, 2015 at 7:08 pm

        Thanks Denise. It is really yummy. not light by any means given all the cream, but once or twice a year it's ok. 🙂

        Reply
    2. Faye Wilkerson

      December 29, 2015 at 12:50 pm

      I think your friend's mother should share her recipe with you. How does she think the recipe will live on if it is not shared? Just promise to never serve it at an event where she will be attending.

      Reply
      • Analida

        December 29, 2015 at 7:10 pm

        LOL, I think so too. I happen to work with her husband, and he gave me 1/2 the recipe, LOL!!! He told me how to make the pastry, which is made with almond meal. I need to figure out the rest. I am going to a party at her house soon, so if that dessert is there, I will bring a piece home and dissect it. 🙂 I will keep you posted.

        Reply
    3. Caroline | carolinescooking

      December 29, 2015 at 8:55 pm

      This looks so pretty and sounds delicious as well!

      Reply
    4. Caroline | carolinescooking

      December 29, 2015 at 8:55 pm

      This looks so pretty and sounds delicious as well!

      Reply
      • Analida

        December 30, 2015 at 8:22 am

        Thanks Caroline! 🙂

        Reply
    5. Joy @ Joy Love Food

      December 29, 2015 at 9:08 pm

      The combination of the crunchy pastry with the smooth filling sounds amazing and it's so pretty too, what a wonderful dessert!

      Reply
      • Analida

        December 30, 2015 at 8:22 am

        Thanks Joy! Yes, the combination is great!!!

        Reply
    6. Carlee

      December 29, 2015 at 10:09 pm

      What an amazing looking dessert! I love going on tasty adventures with you!

      Reply
      • Analida

        December 30, 2015 at 8:21 am

        Thanks Carlee!!! This is definitely one of my faves!

        Reply
    7. Christie

      December 30, 2015 at 5:47 am

      That looks so amazing! Definitely going to have to try this one.

      Reply
      • Analida

        December 30, 2015 at 8:19 am

        Please do, it is so yummy.

        Reply
    8. Maggie Schaller

      January 05, 2016 at 12:43 am

      My sister and I made this dessert for a girl's night out. Everyone loveed it! I had made it once 25 yrs ago and I remembered it was so good. For this get-together, I wanted something different, so thought this might fit the bill and it was a big hit. It was just like I remembered it.

      Reply
      • Analida

        January 05, 2016 at 3:46 pm

        Maggie, that's awesome. I am glad it brought back good memories. Don't wait another 25 years to make it. 🙂

        Reply
    9. gangylom

      May 11, 2018 at 5:39 pm

      5 stars
      Never tasted a Swedish desert, I guess this is quite close to what is obtainable in the country of Sweden?

      Reply
      • Analida

        May 12, 2018 at 12:10 pm

        IF you've never had a Swedish dessert, this is one to try. It is amazing. It's a standard at our Christmas dinner. Thank you so much for your 5 star rating, it is much appreciated.

        Reply
    10. Tatiana

      December 16, 2019 at 11:56 am

      5 stars
      This looks pretty amazing. I used to have a similar one when I was a kid, still can remember the taste! I'll save this one for the weekend 😉

      Reply
    11. Ben

      December 16, 2019 at 1:31 pm

      5 stars
      Aww yeah. Look at all those layers of deliciousness!

      Reply
    12. Chef Dennis

      December 16, 2019 at 11:39 pm

      5 stars
      Swedish desserts are really delicious and this Tusenbladstårta is mouthwatering! I'm so loving those raspberries so much!

      Reply
    13. Tara

      December 17, 2019 at 12:59 pm

      5 stars
      Isn't that Betty Crocker amazing! 😉 This is going to be great at my next luncheon and my friends will be so impressed. Thank you for the step by step instructions and all the tips for making ahead.

      Reply
    14. Kelly Anthony

      December 18, 2019 at 5:03 pm

      5 stars
      This tusenbladstarta is beautiful and sure to impress any guest. This crunchy cake will be perfect for serving at any gathering.

      Reply
    15. Veronika

      December 20, 2019 at 1:59 pm

      5 stars
      This cake looks amazing! I think it's amazing to have a nice crunchy base with delicious cream in between. Saving the recipe!

      Reply
    16. Marisa F. Stewart

      December 20, 2019 at 4:35 pm

      5 stars
      What a beautiful cake. Those layers look great and the filling, so yummy. I bet the cake is a show stopper every time you present it. The perfect dessert for serving at a holiday meal.

      Reply
    17. KL

      December 21, 2019 at 5:23 pm

      So pretty and I am thinking about making for Christmas dessert. One question: Does it shatter when cut? I am wondering if it will just bust into pieces. Thanks so much.

      Reply
      • Analida

        December 21, 2019 at 6:07 pm

        Hi! I am making it for a Christmas dessert too! It does not shatter but it kind of crumbles where you cut it like a flakey pastry. I like to use a super sharp knife when cutting and serving. Get it set and chilled really well and I usually pull it out of the refrigerator right when I serve it. Enjoy!

        Reply
    18. Lori | The Kitchen Whisperer

      December 21, 2019 at 5:36 pm

      5 stars
      What a unique and beautiful cake! I know this would be a huge hit at my next get together with the girls. Maybe a glass of wine, some cheese and having this dessert as the centerpiece. Truly gorgeous!

      Reply
    19. Uma Srinivas

      December 22, 2019 at 7:28 pm

      5 stars
      Looks like you did a great job over here. Looks delicious and decadent. My daughter will be happy if I make this for her birthday party.

      Reply
      • Analida

        December 22, 2019 at 8:49 pm

        Thanks Uma! I am making this to take to our Christmas gathering as I do each year and it is a huge hit. Thanks!

        Reply
    20. Jo

      December 23, 2019 at 3:22 am

      5 stars
      That's the most unique and interesting cake i've seen. Such an unique idea for Christmas cake. It looks decadent.

      Reply
    21. Paula Montenegro

      December 23, 2019 at 5:35 am

      5 stars
      So happy you posted this cake! I remembered eating it at a friend's house in my teenage years. Her grandmother made it. It looks amazing and will be making it very soon!

      Reply
    22. Yvonne

      December 24, 2019 at 12:08 pm

      5 stars
      My great grandparents were from Sweden. I was looking to create a new fun Christmas tradition with my children here in the States. This hit the mark beautifully. The children enjoyed helping make the layers with me as the process is similar to making Christmas cookies. This is not too sweet just sweet enough and very delicious. I look forward to many years of creating this treat with my children and having them taste a bit of their heritage. Thank you!

      Reply
      • Analida

        December 24, 2019 at 9:35 pm

        Thank you so much for your kind words Yvonne. My husband makes this each year for Christmas and it is wonderful. I am so excited you will enjoy this dessert as a tradition. Bless you and your family.

        Reply

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    Analida profile pictureI have been researching and creating ethnic recipes for over 20 years. I love to share "mostly healthy" easy and affordable ethnic recipes using fresh ingredients, with a bit of culture and food history sprinkled in.... Read more-->

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