Tusenbladstarta - Thousand Leaves Torte

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

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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.

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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!

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

Gather all your ingredient and have them measured out and ready to go before starting.
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.
Form the dough into a log and divide into 6 equal pieces.
Roll each of the balls into 7 inch circles. I like to use a small plate as a template.
Gently lift the pastry circle and place on a sheet of parchment paper and dock with a fork. (Poke some holes.)
Sprinkle the pastry circle with 1-2 tsp of sugar before baking.
Bake for 12-15 minutes until light golden brown and some of the sugar will caramelize.
Optional: If you have a pastry torch, you can lightly caramelize the sugar after baking.
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.
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.
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.
Using a stand mixer whip the heavy whipping cream until it forms stiff peaks as shown.
Fold the chilled custard mixture into to the whipped cream until well combined.
Place a small amount of the cream filling on the serving platter to hold the first pastry circle in place.
Cover each pastry circle and place another on top and repeat.
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.

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